Leftover Pulled Pork Tacos
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Leftover Pulled Pork Tacos are one of my favorite dishes to use leftover pork in! I mean – who doesn’t love tacos?! These tacos are topped with a creamy slaw – but it’s creamy from avocados instead of mayonnaise! Savory & juicy pulled pork, crunchy creamy cabbage slaw, spicy jalapenos and a drizzle of sweet & spicy bbq sauce – all stuffed into street corn tortillas.
What You Will Love About Tacos with Leftover Pulled Pork
I have to say – the slaw is my favorite part! I love a creamy mayo-based slaw but I wanted to try something different and avocado FOR THE WIN!!! It’s still crunchy & zingy – but with healthy mashed avocado.
Leftover Pulled Pork Taco Ingredients
Leftover pulled pork is the key here – whether it’s store-bought pulled pork – or homemade – you can use it in this taco recipe. I had leftover pork from my Traeger – but I use Curly’s Sauceless pulled pork all the time too!
- leftover pulled pork – I used a pork butt to make my pulled pork – so yum!
- street taco corn tortillas
- slaw ingredients:
- ripe avocados
- apple cider vinegar
- olive oil
- honey
- minced garlic
- Dijon mustard
- sea salt
- ground black pepper
- limes
- finely shredded red cabbage – if you don’t have cabbage – you could easily use lettuce too!
- toppings
- pickled jalapeno slices
- bbq sauce
Buying Ohio Pork – Supporting Ohio Farmers
When you eat pork – you are supporting Ohio’s pig farmers! Ohio is one of the leading producers of pork and all those farms are run and owned by family farms! So when you head to the grocery store and buy pork – you are supporting your neighbors!
How to Make Tacos with Leftover Pulled Pork
This recipe is ready in 15 minutes – which is perfect for a weeknight meal! Take your pulled pork out of the freezer the night before and whip this up in minutes!
- Prep your tortillas
- Preheat oven to 300.
- Lightly spray cookie sheet with nonstick spray. Lay tortillas on sheet and lightly spray with cooking spray.
- Place cookie sheet in preheated oven for 3 minutes
- Flip tortillas and spray with cooking spray and cook 3 more minutes.
- Sprinkle with Tajin or Sazon if you like
- Prep your slaw
- Shred cabbage
- Pit & peel 1 avocado, dice into chunks
- In a medium blender, place avocado, juice from 1 lime, vinegar, honey, garlic, dijon, salt, pepper and olive oil. Pulse until smooth.
- Add in shredded cabbage and toss to coat. Refrigerate until ready to serve.
- Turn off oven and keep tortillas warm
- Heat skillet on medium high heat with 1 tsp olive oil
- Add shredded pork to pan and loosen up with tongs. Turn heat down to medium low and heat for 3-5 minutes.
- Serve!
- Remove tortillas from oven and plate 3 per plate. (I got these cool holders that fit 3 taco shells on Amazon!)
- Slice remaining avocado into thin slices
- Top tortillas with 2-3 tbsp pulled pork and 2-3 tbsp slaw. Add in avocado slices and jalapeño slices. Drizzle with barbecue sauce and squeeze of lime juice and serve.
Tips, Tricks & FAQs
It’s all a matter of preference – I wanted to use corn tortillas for these and bought these “street tacos” which are super tiny! But they are still tortillas and it all goes in my belly – so I used them. Some folks only like flour tortillas – so use what you like!
Store leftovers in airtight containers and refrigerate up to a week. Reheat in the microwave for 2 minutes per portion – or place in a skillet and heat on medium heat for 4-5 minutes.
Yes! If you make a big batch of pulled pork like I did – you’ll have leftovers! I like to portion the pulled pork into 2 cup portions. I put them into plastic zipper storage bags and then into a freezer bag.
It’s good for about 5 days in the refrigerator or up to 3 months in the freezer.
Variations
- BBQ – lean into the BBQ more and add a KFC-style coleslaw, pickled red onions & BBQ sauce
- Al Pastor – add pineapple tidbits, chipotle seasoning (or chili powder) & cumin to the pulled pork for added Al Pastor flavors
- Apples – add a little leftover apple pie filling or cooked apples for a sweet & savory taco
- Traditional – go for either Mexican traditional (onion & cilantro) or American (cheese, tomato salsa & sour cream)
What goes good with pulled pork tacos?
- Carlos O’Kelly’s Queso
- Cheesy Mexican Rice
- Chipotle’s Black Beans
- Chipotle Corn Salsa
- More Recipes to serve with Leftover Pulled Pork
More Leftover Pulled Pork Recipes
- Pulled Pork Empanadas
- Pulled Pork Pizza
- Leftover Pulled Pork Casserole
- Hot & Cheesy Pulled Pork Dip
- Guy’s Trash Can Pork Nachos
- More Dinner Ideas Using Leftover Pulled Pork
More Taco Recipes
Leftover Pulled Pork Tacos
Ingredients
- 12 street taco corn tortillas 4.5" across
- 2 cups leftover pulled pork
Slaw Ingredients
- 1.5 cup finely shredded red cabbage
- 2 ripe avocados
- 4 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp minced garlic
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 lime
Toppings
- 1 lime
- 2 tbsp pickled jalapeno slices
- 1 tbsp bbq sauce
Instructions
Prep your tortillas
- Preheat oven to 300.
- Lightly spray cookie sheet with nonstick spray. Lay tortillas on sheet and lightly spray with cooking spray.12 street taco corn tortillas
- Place cookie sheet in preheated oven for 3 minutes
- Flip tortillas and spray with cooking spray and cook 3 more minutes. Sprinkle with Tajin or Sazon if you like
Prep your slaw
- Shred cabbage1.5 cup finely shredded red cabbage
- Pit & peel 1 avocado, dice into chunks2 ripe avocados
- In a blender, place avocado, juice from 1 lime, vinegar, honey, garlic, dijon, salt, pepper and olive oil. Pulse until smooth.4 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp minced garlic, 1 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp ground black pepper, 1 lime
- Add in shredded cabbage and toss to coat. Refrigerate until ready to serve.
Prep Tacos
- Turn off oven and keep tortillas warm
- Heat skillet on medium high heat with 1 tsp olive oil
- Add leftover pulled pork and loosen up and heat with tongs. Turn heat down to medium low and heat for 3-5 minutes.2 cups leftover pulled pork
Serve
- Remove tortillas from oven and plate 3 per plate.
- Slice remaining avocado into thin slices2 ripe avocados
- Top tortillas with 2-3 tbsp pulled pork and 2-3 tbsp slaw. Add in avocado slices and jalapeño slices. Drizzle with bbq sauce and squeeze of lime and serve.1 lime, 2 tbsp pickled jalapeno slices, 1 tbsp bbq sauce
