Pickled Pork Tacos

We made the seasoning meat the star of this recipe. With a slightly sweet and salty flavor, pickled pork contrasts deliciously with the tangy homemade slaw.

Pickled Pork Tacos
 
Yields: 4 servings
Ingredients
  • 4 cups slaw mix
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped green onion
  • ½ teaspoon lime zest
  • 5 tablespoons fresh lime juice, divided
  • 4 tablespoons vegetable oil, divided
  • 1 tablespoon chopped seeded jalapeño
  • ¼ teaspoon sugar
  • ⅛ teaspoon kosher salt
  • 1 pound pickled pork* (see Kitchen Tip), chopped
  • 8 (5-inch) corn tortillas
  • ½ cup sour cream
  • Sliced radish, chopped fresh cilantro, and lime wedges, to serve
Instructions
  1. In a medium bowl, toss together slaw mix, cilantro, green onion, zest, 2 tablespoons lime juice, 2 tablespoons oil, jalapeño, sugar, and salt. Cover and refrigerate for 1 hour.
  2. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork; cook until browned and heated through, about 8 minutes.
  3. In a medium skillet, heat tortillas over medium-high heat until browned around the edges.
  4. In a small bowl, whisk together sour cream and remaining 3 tablespoons lime juice. Serve slaw mixture and pork over warm tortillas with sour cream mixture, radish, cilantro, and lime wedges.

Kitchen Tip: Pickled pork can be found at most local grocery stores, but if you’re having trouble locating it, try making our Homemade Pickled Pork instead. 

 

Homemade Pickled Pork
 
Ingredients
  • 1½ cups water
  • ½ cup sugar
  • ½ cup distilled white vinegar
  • 3 tablespoons pickling spice
  • 2 teaspoons kosher salt
  • 2 teaspoons hot sauce
  • 1½ pounds pork shoulder, trimmed and cut into 1-inch-thick strips
Instructions
  1. In a medium nonreactive saucepan, bring 1½ cups water, sugar, vinegar, pickling spice, salt, and hot sauce to a boil over medium-high heat. Remove from heat; stir until sugar is dissolved. Let cool completely.
  2. Add pork to vinegar mixture. Cover and refrigerate for at least 24 hours. Remove pork from pan, discarding vinegar mixture. Pat pork dry with paper towels; chop pork.

 

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