BBQ Pork Tacos with Pineapple Salad
A wonderful combo of flavors and textures
Ingredients
- 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**
Lime Crema
- 1 cup sour cream
- 1 lime, juiced
- 1/2 tsp garlic salt or more to taste
Instructions
- 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.
Lime Crema
- Mix sour cream with lime juice and add 1/2 tsp garlic salt. Taste and add more garlic salt if desired
Notes
Adjust ingredient amounts as needed