A pulled pork leftover street taco recipe so good it must be shared. I’m a big fan of using my leftovers. It is a great way to save money on groceries. For more info on how to save money on groceries check out my other post.
I made my pulled pork on my Traeger Silverton 620. This is the recipe I used to smoke the pulled pork on my Traeger. I did not add anything to the pulled pork after shredding it. I prefer to allow each person to choose their own BBQ sauce.
What is the best way to use leftover pulled pork?
My favorite way to use my left over pulled pork is by making pulled pork street tacos. I got the idea for this recipe from a Hello Fresh recipe. I gave Hello Fresh a try and really enjoyed it. My family ended up with a couple of new favorite recipes from our trial subscription. This recipe is a creative spin on one of our favorites. It will not work if you have already added BBQ sauce to your pulled pork.
How to prepare leftover pulled pork for pulled pork street tacos.
Put your leftover pulled pork in a frying pan. Toss it around in the pan until warmed evenly. Add sweet soy sauce to coat. I used ABC Sweet Soy Sauce. Add about 1 tablespoon of sweet soy sauce per 1 cup of leftover pulled pork, and mix. If not fully coated add 1 tablespoon of sweet soy sauce and mix, continue adding 1 tablespoon at a time until fully coated but not soupy.
How to prepare coleslaw for your leftover pulled pork tacos.
I always make coleslaw as a side dish with my pulled pork. personally, I do not like soggy leftover coleslaw so I only dress (add dressing to) what I think my guests will eat. This way any leftover coleslaw mix will last weeks in the refrigerator and I can dress more whenever I feel like eating some. Also, I’m able to switch up the dressing for different recipes such as leftover pulled pork tacos.
Here is my basic coleslaw mix: 1 head of cabbage chopped (I like to use half red and half green), 3-4 carrots peeled and shredded, 1 sweet onion chopped. This mixture will last for 2-3 weeks in your refrigerator. For this leftover pulled pork street taco recipe I use 2-3 cups of my coleslaw mix, 3-4 tablespoons of chopped fresh cilantro, and 3-4 tablespoons of Seasoned rice vinegar. Mix right before serving. If you prefer less crunch, mix 20-30 min before serving and add a little salt.
What other toppings are needed?
For my leftover pulled pork street tacos I also make a quick crema. Just add a tablespoon or two of Sriracha hot sauce to 3 tablespoons of sour cream and mix!
You can also add some shredded Monterey Jack cheese.
Servings
16 minutes
Preparing Time
20 minutes
Cooking Time
10 minutes
Calories
kcal
INGREDIENTS
1 head of cabbage chopped (or ½ a head of each green and red cabbage)
3-4 Carrots peeled and shredded
1 onion chopped
¼ cup chopped fresh cilantro
Pinch of salt (optional)
¼ cup seasoned rice vinegar
4 cups leftover pulled pork
½ cup sweet soy sauce (more if needed)
½ cup sour cream
1-2 tablespoons sriracha sauce ( more if desired)
4 ounces grated Monterey jack cheese (optional)
16 4-inch street taco shells
DIRECTION
- Prepare the crema:
Mix the sour cream and sriracha. Add more sriracha if desired.
- Prepare the coleslaw mix.
Mix the chopped cabbage, shredded carrots, and onion. Measure out 4 cups of the mix. Save the remainder for another use. Add the cilantro and vinegar. Mix to coat. Add salt if you prefer a softer coleslaw, and mix.
- Prepare the pulled pork.
Put the pulled pork in a frying pan and warm it while mixing. Add the sweet soy sauce. Mix until coated but not soupy, add extra sauce if needed to coat the pork. Remove from heat.
- Assemble the Tacos.
Warm the taco shells if desired. Top with pork, slaw, crema and cheese.
NOTES
You can store the extra coleslaw mix in your refrigerator for 2-3 weeks.
