Pulled Pork Street Tacos
Pulled Pork Street Tacos are such a tasty way to use up any leftover All Purpose Slow Cooker Pork. I make this pork roast probably once a month, and since it is just the two of us, I can make it go pretty far. I generally try and buy the biggest one I can find for that reason. It also freezes really great for easy weeknight meals later.
Since the roast isn’t infused originally with any dominant flavor profiles, it’s easy to infuse new flavors into it when using it as leftovers. Reheating the pork in pineapple and lime juice gives it a sweet tang, and some really great flavors from the spice variety that gets added. You can control the level of heat you like!
I just love the beautiful purple color of red cabbage so I used that with a little shredded carrot for my slaw. My go-to taco fixings are always crumbled cotija cheese, sriracha, and avocado (or guac). Simple fresh ingredients that marry so well together, yum!
I found these tiny adorable little street taco tortillas in my regular grocery store. They’re such a fun size, and would work perfect if you’re making these for a party or appetizer. These come together in no time, the perfect weeknight meal! I even had some leftover for lunch the next day and made a little street taco salad, just as tasty!
A couple of my other yummy uses of leftover pork are linked below!
Pulled Pork Street Tacos
- 2 cups leftover All Purpose Pulled Pork recipe linked in post
- 6 oz pineapple juice
- 1 juice of 1 lime
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano not ground
- 1/4 tsp cayenne powder
- 1/4 tsp chipotle chili powder optional
- 8 "street taco" tortillas
For the cabbage slaw
- 10 oz bag shredded purple cabbage
- 1/2 cup shredded carrots
- 1 tbsp honey
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp mayo
- 1 1/2 tbsps lime juice
- salt and pepper
- crumbled cotija cheese recommend
- avocado recommend
- sriracha recommend
- salsa or tomatoes
- fresh cilantro or parsley
In a medium bowl, combine all of the slaw ingredients together and stir until well combined and coated. Refrigerate until ready to serve.
In a medium saucepan, whisk together the pineapple juice, juice of 1 lime, and all of the spices. Stir in the pulled pork and heat over medium until heated through, about 10 minutes.
Heat in microwave, or toast over gas stove the tortillas until warmed through. Assemble tacos with slaw on the bottom, then pork, then suggested topping like crumbled cotija, avocado or guac, and hot sauce. Enjoy!
The tortillas I used were really cute street taco size that I found in my regular grocery store, but you can use any size you like, your tacos will just be larger portions and wouldn’t stretch to 8 of them.
You can use any mix of cabbage for the slaw, I just like the beautiful purple color of the red cabbage and the extra crunch.