We made the seasoned 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
Makes 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
- 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.
- In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork; cook until browned and heated through, about 8 minutes.
- In a medium skillet, heat tortillas over medium-high heat until browned around the edges.
- 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
- 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.
- 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.
