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(Family Features)

(Family Features)

Summer is here — the time of the year when Americans love to come together for casual entertainment and great food.

Nothing says summer fun quite like a friendly, come-as-you-are picnic in the backyard, at a park, on the beach, or about town at a festival or tailgate party.

For a novel way to enjoy great barbecue this summer, the recipe below combines simple tortillas with Byron’s Pork BBQ, giving the traditional taco a creative twist.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4

2pounds (1/2 tray) Byron’s Fully Cooked Pulled Pork BBQ

1 cup mayonnaise

1/4 cup red wine vinegar

2 tablespoons sugar

1 package (12 ounces) coleslaw mix

2 Granny Smith apples, washed and grated

8 six-inch corn tortillas

Chopped cilantro for garnish (optional)

Heat pork BBQ according to package directions and keep warm. Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.

In small mixing bowl, whisk together mayonnaise, vinegar and sugar. Set aside.

In medium mixing bowl, toss together coleslaw mix and grated apples. Stir in mayonnaise mixture and toss to coat.

Place corn tortillas on prepared baking sheet and bake about one minute until edges begin to get crispy, but tortillas are still pliable.

To serve, divide warm BBQ evenly among tortillas and top with apple-slaw mixture. Garnish with cilantro, if desired.

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