I love shopping on Mondays at our local grocery store, because that’s when they put all of their meat on sale they’re trying to get rid of before their new shipment comes in. I have an extra freezer at my house for this very thing because the deals they offer are just too good to pass up. Earlier this week one of my purchases was pork shoulder blade roast for $7. My family of three has been eating pulled pork every day for a week and I still have some leftover! Needless to say, I had to get creative with how I prepared it every night so we didn’t get tired of eating the same thing. So after preparing pulled pork sandwiches, pulled pork enchiladas, and pulled pork breakfast sandwiches, I decided to make tacos with it one night. It has definitely been our favorite way to eat it! Pulled pork tacos aren’t anything new, but here is my recipe for them:
1.5 – 2 pounds pulled pork
1 can black beans drained
1/2 sweet onion chopped
2-3 tablespoons of your favorite BBQ sauce (I use Sweet Baby Ray’s Original)
1 garlic clove
Salt and Pepper
Handful of chopped cilantro
Tortillas (I use white corn, my husband uses flour)
2 roasted green chiles or 1 small can diced green chiles (optional)
1. In a saute pan or cast iron skilled heat chopped onion over medium to high heat with a drizzle of olive oil and cook until it begins to caramelize. Season with salt and pepper and add garlic cloves. Saute for a few more minutes at medium to high heat.
2. Add pulled pork, drained black beans, chiles (if you’re using them), BBQ sauce, and cilantro. Turn heat down to low and stir until it is entirely heated through and ready to eat.
3. In a separate skillet on high heat drizzle olive oil in there and heat tortillas on both sides. Stuff with pulled pork filling and top with your favorite taco toppings. My favorite is to top with my homemade salsa.