Pulled Pork Tacos

These pulled pork tacos are stuffed with delicious pulled pork, avocado pico de gallo, shredded cabbage and topped with a spicy crema. They are perfect wrapped in soft flour or corn tortillas, even crispy taco shells and make a great do-it-yourself meal for a party!

Find leftover pulled pork recipes here.

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One family friendly dinner that my family can rally together and enjoy is pulled pork. We make it a number of different ways, from smoked pulled pork to my oven made crispy pulled pork.

So it’s an understatement when I say we always have leftover pulled pork in the house! Shredded pork isn’t just a favorite in American cuisine. Carnitas is basically the Mexican version of this dish.

And do we LOVE Mexican food! I make a lot of recipes using up my pulled pork, including pulled pork nachos and pulled pork Spanish rice. And if you are looking for another Mexican inspired recipe for pulled pork, you are going to love these tacos!

Laura says :

Why this recipe works

• Economical: Pulled pork is made using some of the cheapest cuts of pork. Make a lot and freeze extras for later!
• Simple: Load up your tacos or keep it simple. It’s a great meal to share with finicky eats because everyone can customize it however they want.
• Versatile: If you want crunch, use taco shells. You can also use corn or flour tortillas. Because you can make it with all of your favorite fixings and toppings, these tacos are the BEST!
• Flavor: Included in my taco recipe is the fresh avocado salsa I make for my family all the time. It adds a fresh and wonderful brightness to each bite. Add shredded cabbage and a drizzle of the spicy cream and your taste buds will be in heaven!

Ingredients needed

• Pulled Pork: This recipe uses leftover pulled pork. But if need to make pulled pork first, use my oven pulled pork recipe or my beer braised pork carnitas recipe.
• Tomato: You can use any kind of tomato you have like heirloom, Roma or grape tomatoes. Just choose fresh tomatoes for the best flavor.
• Avocado: My favorite all purpose avocado is the Haas variety, but you can use Fuerto or any other type of avocado.
• Jalapeño: This is a mild heat chile. You can omit if you don’t like spice. If you want more heat use a serrano chile.
• Red onions: For raw salsas, I prefer to use red onions, but you can also use regular onions.
• Cilantro: Fresh cilantro is definitely a must for best flavor. If you don’t like cilantro, you can use fresh parsley instead.
• Lime juice: You can use fresh lime juice or bottled.
• Pantry staples: Corn or flour tortillas and salt.
• Sour cream: This is for the spicy cream drizzle. If you don’t have sour cream, just omit it. Some readers used mayonnaise instead.
• Hot sauce: I love Tapatío or Cholula for this recipe, but you can use any hot sauce you like, or omit if you don’t like spicy foods.
• Cabbage: I used shredded cabbage with the tacos, but you can also use shredded lettuce.

Step-by-step directions

1. Make the pico. Combine the diced tomato, avocado, jalapeño, red onions and cilantro in a bowl. Stir in lime juice and salt and reserve.
2. Make the spicy cream. In a small bowl, whisk together sour cream and hot sauce. Use as much heat as you can handle!
3. Warm up the pork. Heat up leftover pulled pork in the microwave or in a pan on the stove. I prefer the pan so I can get some crispy bits!
4. Warm the tortillas. Heat tortillas on a skillet or directly over gas burners until warm and lightly browned on both sides. To assemble tacos, add some shredded cabbage down the center of a tortilla.
5. Assemble. Over the cabbage spread about ¼ cup pulled pork, then top with avocado pico de gallo and drizzle with a little spicy crema!

Expert tips and recipe FAQs

My favorite part about tacos are all the good things you can stuff into that tortilla! The ideas are endless, but in the recipe below I share my favorite taco topping: avocado pico de gallo.

I like things a little spicy, too, and that spicy crema is both cool and spicy. Deeelish!

Remember, you can use any type of tortilla you want for these tacos, flour or corn. Crispy corn taco shells make for extra delicious tacos! You can also use a flat crispy corn tortilla and make pulled pork tostadas. And if you eat low carb, there are low carb tortillas out there or you can use lettuce wraps.

Want another great taco recipe? Try my incredible pork adobada tacos, made with a chile paste mix, pineapple and bacon.

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Pulled Pork Tacos

Laura Bashar | Family Spice

These easy to make pulled pork tacos are stuffed with delicious pulled pork, avocado pico de gallo, shredded cabbage and topped with a spicy crema. Perfect in soft flour or corn tortillas, even crispy taco shells.

4.62 from 18 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 small tacos

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 medium tomato diced
• 1 avocado peeled and diced
• 1 small jalapeño seeded and diced
• ¼ cup chopped red onions
• ¼ cup chopped cilantro
• 1 tablespoon lime juice
• ¼ teaspoon salt
• ¼ cup sour cream
• ½ teaspoon hot sauce like Tapatío or Cholula
• 2 cups leftover pulled pork
• 8 small corn or flour tortillas
• 2 cups shredded cabbage

Get Recipe Ingredients

Instructions

 

• To make the avocado pico de gallo, combine the diced tomato, avocado, jalapeño, red onions and cilantro in a bowl. Stir in lime juice and salt.
• In a small bowl, whisk together sour cream and hot sauce. Use as much heat as you can handle!
• Heat up leftover pulled pork in the microwave or in a pan on the stove.
• Heat tortillas on a skillet or directly over gas burners until warm and lightly browned on both sides.
• To assemble tacos, add some shredded cabbage down the center of a tortilla.
• Over the cabbage spread about ¼ cup pulled pork, then top with avocado pico de gallo and drizzle with a little spicy crema!

Notes

For a party, create a taco bar by placing everything in individual bowls and let everyone customize their own tacos!

Store leftover pulled pork in air tight container. It will keep like this for up to 4 days in the refrigerator.

Once the pork is cooked and shredded, it can easily be frozen. Once cooled, I place the meat in freezer bags, remove the air and seal them. You can also use a vacuum food saver. Pork can stay in the freezer this way for up to 6 months. Even longer if you have one these food savers. To reheat pulled pork, you can heat them up in the microwave or sauté in the pan. It’s super handy to have available for some last minute meals!

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 40gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 26mgSodium: 563mgFiber: 6gSugar: 16g

Keyword leftover pulled pork tacos, pork tacos, pulled pork tacos

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Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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