These pork tacos are an easy and delicious way to use any leftover pulled pork you might have in the fridge! From start to finish, they only take about 15 minutes to prepare, so they're perfect for busy weeknights. Your Taco Tuesdays are about to get a whole lot better!
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Instructions
Add 2 tablespoon lime juice, ½ cup chicken broth, ½ tablespoon taco seasoning, and the optional 1 tablespoon chipotle pepper(s) in adobo sauce and juice of 1 medium orange if using to a large mixing bowl and stir to combine.
Mix 12 oz pulled pork into the liquid until thoroughly combined. Then, heat a large skillet over high heat.
Once your pan is hot, add the pulled pork and liquid and spread it into an even layer. Let it sear undisturbed for 2-3 minutes to crisp up, then flip and let it sear on the opposite side until most of the liquid has been absorbed.
Remove the meat from the pan and set aside. Warm 6 small corn or flour tortillas in the hot pan for 20-30 seconds per side, then use tongs to remove them from heat.
Add roughly 2 ounces of pork taco meat to each tortilla. Then, top them off with your preferred toppings like lettuce, cheese, sour cream or Mexican crema, jalapenos, salsa roja, or lime wedges & cilantro. Serve right away.
Notes
Finely chopped pork tenderloin or ground pork can also be used if you don't have any leftover pulled pork on hand.
You can use any of your favorite taco toppings here! The listed toppings are just a suggestion (and they are not included in the nutritional information below).
Single corn tortillas are prone to ripping, so many people like to double them up and use 2 tortillas per taco.
To store: Let the pork taco meat cool completely, then transfer it to a Ziploc storage bag or airtight container. Refrigerate and use within 3-4 days.
To reheat: Add your leftover taco meat to a skillet over medium heat (you can add a splash or two of broth if it seems dry). Cook until warmed through, stirring occasionally.
To freeze: Let the meat cool to room temperature, then transfer it to a Ziploc bag. Squeeze out any excess air and label it with the date. The meat is best used within 3 months and should be defrosted in the fridge overnight before reheating.