Pulled Pork Tacos
October, 2016 · By Coryanne Ettiene
We’ve all been there: no desire to to cook but longing for a good meal that everyone at the table will enjoy. And if the children can help you pull it together: all the merrier for it. Pasta was last night, and maybe even the night before that too, so what’s for dinner tonight? Why not pulled pork tacos with a twist: skip the smoker, don’t plug in the slow cooker, no need for the grill, these pulled pork tacos are can be on the table in under 15 minutes thanks to Tony Roma’s easy and everyday dinner solution. There are so many varieties of their high quality pre-cooked meat: Fall Off the Bone Pork Ribs, Boneless Pork Ribs and our favorite, the Pulled Pork.
Growing up in Arizona and now living in Texas, tacos are a weeknight given. But regardless of how easy it is to whip up a few tacos, sometimes you don’t always have the ingredients on hand or the time to prepare the fillings for an epic taco feast. The beauty with this dish is that you don’t really need to plan for it, it is perfect of those cooking from the hip nights where time is not on your side and all you need is a fun meal to bring everyone together. Sides? You choose – after all, what doesn’t go with pulled pork tacos? When we serve this, we often toss in blackened corn or been side because they are so easy to prep alongside these ready in minutes tacos. But really, you can go as bold or as complicated as you like, even toss in a potato salad just to shake things up a bit.
Pulled Pork Tacos
- I container of Tony Roma’s Tender and Juicy Pulled Pork – Kansas City Sweet Hickory
- 1 stack of petite white corn tortillas
- 2 cups of white corn
- 1 bundle of cilantro
- 2 limes
- 12 cherry tomatoes
- 3 radishes
- 1 avocado
- 1 tablespoon of Olive Oil
- Salt & Pepper to taste
In a large skillet, re-heat the Tony Roma’s Tender and Juicy Pulled Pork – Kansas City Sweet Hickory according the directions on the packet. At the same time, drizzle the oil over a separate frying pan and toss in the corn, gently cook on medium high until the kernels blacken (we use a cast iron for this for a beautiful caramelization of the corn). Set both the pulled pork and the corn aside to rest while you prep the tacos.
Place the corn tortillas on a parchment lined baking sheet and warm in the oven while you cut up the radishes, cilantro, avocado and tomatoes. Then assemble the tacos by taking a sliver of avocado and then placing a spoonful of Tony Roma’s Tender and Juicy Pulled Pork – Kansas City Sweet Hickory on top of it. Top with cilantro, radishes, and tomatoes, and serve with a generous helping of corn. Garnish with salt to taste and a squeeze of lime.
What’s your go-to taco recipe? Tell me in the comments for a chance to win a $100 Visa gift card!
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