Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas. We add a few dollops of guacamole, tasty cabbage slaw, and finely sliced radishes make the perfect bite. And you can achieve all this in less than 30 minutes.
Before you start the meal let’s talk about the ingredients. The best thing about this meal is that it’s simple. The most typical cut for making pulled pork is the pork shoulder.
The pork shoulder is the entire front leg and shoulder of a Pig. When shopping I would buy the Jack Daniel’s Pulled Pork with Jack Daniel’s BBQ Sauce, 16 oz. You can get a nice amount at $8 a pound.
Next is the shredded Cabbage Blend, if you are not to picky anyone of the premade versions at your local supermarket will do. But if you feel like getting a little fancy with it I would buy a head of Red Cabbage. What makes Red Cabbage special is how healthy it is for you. It is brimming with antioxidants and health-promoting properties. One cup (89 grams) of raw red cabbage contains 2 grams of fiber as well as 85% of the daily vitamin C requirement.
Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.
Tips for cooking pork
Lightly coat pork with vegetable oil to keep it from drying out during cooking.
Before roasting pork, sear all sides to create a flavorful crust on the surface of the meat.
Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.
Pulled Pork Carnita Soft Tacos with Guacamole & Cabbage-Scallion Slaw
- medium ovenproof skillet
- 2 oz pkt guacamole
- taco seasoning use 1 Tbsp
- 6 6-inch flour tortillas
- shredded cabbage blend use 4 cups
- 1 oz mayonnaise
- ½ lb pkg pulled pork
- 2 oz radishes
- 1 oz scallions
- garlic use 1 large clove
- kosher salt & pepper
- neutral oil
- apple cider vinegar or whitewine vineger
- Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Peel and finely chop 1 teaspoon garlic. Trim scallions, then thinly slice. Scrub radishes, then thinly slice into half-moons. Transfer pulled pork to a medium bowl, then use your fingers or two forks to break it into large pieces.
- Pickle radishes: In a small bowl, combine 2 teaspoons vinegar, ⅛ teaspoon sugar, and a pinch of salt, whisking until sugar dissolves. Add radishes to bowl and toss to coat. Let stand, stirring occasionally, until ready to serve.
- Make slaw: In a large bowl, stir to combine mayonnaise, scallions, half of the chopped garlic, 1½ teaspoons vinegar, 1 tablespoon oil, and a pinch of sugar. Add 4 cups shredded cabbage and toss to combine. Season to taste with salt and pepper.
- Char tortillas: Toast tortillas over a gas flame until lightly charred in spots, 5–10 seconds per side. (Alternatively, broil on top oven rack until lightly charred, about 10 seconds. Watch closely as broilers vary). Wrap tortillas in foil as you go to keep warm.
- Season pork: Heat 1 tablespoon oil in a medium ovenproof skillet over medium. Add remaining chopped garlic and 1 tablespoon of the taco seasoning, and cook, stirring, until fragrant, about 30 seconds. Stir in ¼ cup water and bring to a boil. Remove from heat, then stir in pork.
- Broil pork & serve: Lightly drizzle pork with oil. Broil on top oven rack until pork is crispy and browned in spots, about 6 minutes (watch closely). Build your own tacos at the table with pulled pork, warm tortillas, cabbage-scallion slaw, pickled radishes, and guacamole.