Take-out Tuesday, BBQ Pork Tacos with Pineapple Salad

the Painted Apron

4 years ago

You know the old saying, “Cook once, eat twice?”

This recipe is made with leftover BBQ pork,

Topped with unexpected toppings,

and garnished with a fresh lime crema

A perfect summer meal!

We have BBQ pulled pork quite often,

it’s easy to cook low and slow on the grill or in a Slow Cooker

And there are a gazillion things you can do with the leftover meat

These tacos have a topping of fresh pineapple,

cool cucumber, crisp snow peas and crunchy cashews

And a garnish of fresh lime crema

Start with a golden crisped flour tortilla

Top with warm pulled pork and your favorite BBQ sauce

Then add the toppings and a drizzle of crema

I served the toppings in a divided dish so everyone could pick what they wanted

the boys weren’t too interested in the cucumber,

but they loved the pineapple and cashews

Fold it up and dig in!

A wonderful combination of flavors and textures!

BBQ Pork Tacos with Pineapple Salad

A wonderful combo of flavors and textures

Course Main Course

Cuisine American, Asian, Tex-Mex

Keyword cashews, dinner idea, leftover pork, pineapple,, pulled pork, snow peas, tacos

Prep Time 15

large flour tortillas
olive oil
cooked pulled pork* {I used meat from a pork butt} or pork tenderloin cut into small pieces
BBQ sauce** {any kind you like}
fresh pineapple chunks or canned pineapple chunks or tidbits drained
snow peas
cashews
English cucumber {the long ones that are wrapped in plastic}
shredded lettuce cabbage or slaw mix, optional
Lime Crema**

Heat oven to 350, wrap pulled pork in foil and reheat.
Heat enough olive oil in a large skillet to coat the bottom. Add tortillas, one at a time and cook until golden, turn over and cook the other side. Repeat with as many tortillas as needed. Drain tortillas on paper towels. Wrap in foil and keep warm.
Trim pointy ends of snow peas and cut in half. Rinse and wrap in a clean kitchen towel. Microwave for 1 minute.
Cut cucumber into slices and quarter them.
Arrange pea pods, cucumber pieces, pineapple, cashews and optional shredded lettuce or cabbage on a large platter or in a divided dish. Set warm pork, BBQ sauce, Lime Crema, and tortillas next to toppings. Diners can serve themselves and assemble their own taco creations.

Mix sour cream with lime juice and add 1/2 tsp garlic salt. Taste and add more garlic salt if desired

Adjust ingredient amounts as needed

Course Main Course

Cuisine American

Keyword BBQ, BBQ pork, pulled pork, slow cooker

Prep Time 5

Coat a pork butt with a BBQ seasoning rub “
cook it low and slow on an outdoor grill or in a slow cooker 4-8 hours until done. Time will depend on size of meat, and method used. Use a meat thermometer to check for doneness. Pork is ready for slicing at 160-170 degrees, but if you let it get to 195-200 degrees the fat will melt and the meat will be tender and ready to “pull.”
Let the meat rest for 30 minutes loosely covered with foil.
Pull” or shred pork while it is still warm and place it in a baking pan in oven on 200 degrees, covered or in a crock pot on low and blanket with your favorite BBQ sauce and cover to keep warm until serving if desired