About 6 tacos

Pulled pork (store bought)            1 cup

Julienned white onions                  1/2 cup

Salsa (homemade or bottled)       1/2 cup

Monterrey cheese (shredded)      1 1/2 cup

Coarse black pepper                       1/2 tablespoon

Salt (preferably kosher)                1/2 tablespoon

Granulated garlic                            1 level tablespoon

Cumin                                               1 teaspoon

Corn or flour tortillas                     as needed

Cooking oil                                       as needed

Limes                                                 as needed

 

1) Add onions to HOT oiled pan, stir constantly for   one minute.

2) Add pulled pork, stir two minutes.

3) Add, black pepper, salt, and garlic to pan and stir until mixed, no more than one minute.

4) Stir in salsa, once mixed remove from heat

5) Add cumin and stir till mixed

 

 

                                                  To serve

Place desired amount of mixture onto a warm corn tortilla, add the shredded Monterrey on top, Serve with 1 quartered lime per taco

 

Chef notes:

1)   Important to have and keep pan hot while cooking

2)   Pulled pork doesn’t have to be cooked at home anymore; you can buy them in plastic tubs now. Huge time saver

3)   ‘Julienned’ is classically defined as 1/8 x 1/8 x 2 ½ -

3inches. although for this application I go thicker, about ¼ inch in thickness

4)   It’s okay if the pork dries a little and even has crunchy

edges, that adds to the magic of this dish.

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