Remember that pulled pork sandwich we made a while back? Well, we certainly didn’t use the entire pork butt for that one recipe, so if you’re looking to use up some leftovers, try this take on pork carnitas tacos, and watch this versatile meat in action!
leftover pulled pork, sans bbq sauce
1/2 c shredded cheese (cheddar or monterey, or whatever you have on hand)
1 roma tomato
1/4 white onion
1 small handful cilantro
toppings of choice (we used banana peppers, shredded lettuce, chipotle sauce and sour cream)
2 gluten free flour tortillas or corn tortillas
1. Dice as finely as you can the tomato, onion, jalapeno, and cilantro. Combine together in a bowl with the lime juice and let sit. Congrats – now you know how to make pico de gallo!
2. Reheat the leftover pulled pork over medium heat in a frying pan until it starts to crisp up. Meanwhile, prepare your other toppings, chopping up the veggies as needed.
3. To warm the tortillas, wet a paper towel and wring out well. Place the tortillas on a microwave-safe plate and cover with the damp paper towel. Microwave 30 seconds until wraps are warm and pliable.
4. Assemble the tacos with the desired toppings and enjoy!