Thursday, March 12, 2009

Shredded Grilled Pork Tacos In Soft Corn Tortillas With The Works

I've sampled several versions of pork tacos but they have all been made with boiled or stewed pork, which just isn't my favorite..

In this recipe I use my Coffee Crusted Smoked Pork Tenderloin in place of the boiled pork (which I don't much care for). The grilled pork adds such a marvelous smokey flavor to the tacos that all other ways of cooking it, pale in comparison.

This pork hasn't been over-cooked and you can have it the first night for dinner then use the leftover portion for the tacos. It's a win-win recipe, all the way.

Shredded Grilled Pork Tacos With The Works:



Leftover Grilled Pork Tenderloin, Pulled

1 Package of Fresh Soft Corn Tortillas

1 Cup Shredded Cabbage

1/2 Cup Chopped Onions

1/2 Cup Cheddar Cheese, Grated

1 Large Avocado, Thinly Sliced

1 Carton of Fresh Hot Sauce or Pico de Gayo


1. If the pork tenderloin is not yet cooked, then you will want to grill it, making sure you get a good crispy crust on it. Once it has cooled enough to handle, pull or shred the pork and set aside.

2. After preparing all of the trimmings, place each in a separate small serving bowl, providing spoons for self serving purposes. I usually set everything out in buffet style and allow everyone to serve themselves. Enjoy!

You may have noticed that I forgot to put the coleslaw on before taking the pictures. Let's just chalk that up to a *Senior Moment*, which I'm having far too many of these days....