Ladies and gentlemen. I gots the fever.
Barbecue pulled pork.
I blame it on Midwood Smokehouse, my favorite barbecue spot in town, which I frequent at LEAST once a week. I bounce back and forth between the pork cuban (authentic Cuban bread, hickory smoked pork, thinly sliced ham, Swiss cheese, and dill pickles… I die!) and the pork and brisket tacos. And when I’m lucky enough to have some meat leftover, I make barbecue pulled pork omelets the next morning.
This is officially the first time I’ve made pulled pork at home, and I must say, it’s DANGEROUSLY easy. It’s a fix it and forget it type of meal. And the leftovers, should you be lucky enough to have some, are great on everything from pizza to mac and cheese. And EGGS. Don’t forget the eggs.
Barbecue Pulled Pork Tacos
- Pulled pork (recommended recipes: Easy Slow Cooker Pulled Pork via Chow.com or Shredded Pork Shoulder via Kitchn.com)
- Barbecue Sauce (store bought or check out this easy vinegar-based NC BBQ Sauce)
- Corn Tortillas
- Simple Coleslaw (recipe here)
- Avocado, diced
- Cotija (Mexican-crumbling) cheese
- Pickled red onions (easy recipe via Bon Appetit)
Prepare pulled pork (see links above for suggested crockpot and oven methods). Warm corn tortillas in the oven or gently char over a gas burner. Toss pork with barbecue sauce of choice, then top corn tortillas with pork, coleslaw, avocado, cotija cheese, cilantro, and pickled red onions.
Disclaimer: as a member of the North Carolina Pork Council Blogging Network, I was compensated for the cost of pork used in this post.