Pulled Pork Tacos

Pulled pork tacos. An embarrassment or riches if done right.

And a great way to use leftover bbq pork butt.

photo by: Virtual Ern

Typically I maintain that any pulled pork tacos should use corn tortillas, but with the advent of Korean pork tacos, I will change my tune a bit.

For these you should use FLOUR.

So what’s the best method for these pig tacos? I have a few favorites listed below, but the only keys are that you use something in the taco that cuts the fatty richness of the meat, and something that brightens the flavor.

Most often this is accomplished by some sort of acidic component- a vinegar based sauce, a pickle of some kind, or even a home made salsa- the natural acids and crunch of tomatoes and peppers are a perfect foil for the divine pig.

What follows are my favorite styles, American BBQ style, Mexican style, Korean style, And Yucatan Mexican. But really, pulled pork- most likely bbq pork butt, lends itself to almost any preparation.

One more thing- about these tacos. They are insanely simple and perfect for a week night. To reheat the meat, I simply put it in a covered pan with a bit of water- maybe ¼ cup per pound, and stick it in the oven at 300 degrees for an hour or so.

Of course you can do this longer, using a crock pot or a lower setting for longer. Restaurants commonly use steam tables for this type of thing. If you have your toppings then dinner is 1-2-3.

So, here you go, my favorite types:

American BBQ Pulled Pork Tacos All American. Really great.

Mexican Carnitas Style Pulled Pork Tacos Simple classic mexican style, with extra flavor from pulled pork

Korean pork tacos Just like the taco trucks of LA and more...

Yucatan Style Pulled Pork Tacos Bold Flavors from the Yucatan..you gotta make the onions!

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