We had a long vacation in Florida, and I did not post as much as I had hoped. All that means I was having a great time with family and enjoying the time by the pool. So as promised, here’s the second recipe to our smoked pork saga. We wanted to create a play on tex-mex fare and decided on a pulled pork taco. They were similar to a fish taco in texture and flavor, but with the boldness of barbecue straight from the south. We served them at Camden’s first birthday party, and they were really fun and delicious. You could used any kind of pulled pork recipe if you don’t want to smoke the pork.
Since we were going with a southern recipe, we decided to add some sugar to our homemade corn tortillas to give them a sweet corn muffin flavor. If you don’t want to make them from scratch, you can buy corn tortillas from the store. To make them, use our recipe and add 1 teaspoon of sugar to the dry ingredients before adding the water.
To make the slaw, start with shredded green cabbage, 2-3 shredded carrots and a bunch of cilantro chopped.
Mix together in a large bowl.
Add 1 tablespoon of diced red onion, 1 teaspoon of honey and 1 tablespoon of vinegar per cup of slaw. We only made a small batch for this shoot, but made a larger batch for Camden’s birthday. It worked both ways.
When ready to assemble, layer pulled pork and slaw on a corn tortilla and drizzle with mustard cream sauce.
Mustard Cream Sauce:
1 part mustard barbecue sauce
3 parts sour cream
Hope this inspires you to make your own!