We are from Texas, so tacos are pretty much an every other day meal for us. While the classic ground beef tacos are always a favorite of the kids, I love to mix in other versions to keep things fun. It is a simple, but absolutely delicious way to use the smoked pork shoulder.
Pull Pork Tacos Two Ways
I used the HEB Mi Tienda Ready to Cook Flour tortillas. A quick toss in a cast iron skillet over medium-high heat with a ½ tbsp of butter and they are ready to go. The crispy charred taste just adds to the beautiful smoked flavor of the pork. Topped with some creamy queso fresco and fresh cilantro. Now here is where the “two ways” comes in, I topped some with a sweet and spicy mango salsa and the others with some gorgeous pickled red onion. It is amazing how one little change like that can transform the flavor of the taco. Both were delicious!
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Ingredients
Pickled Red Onion
- 1 medium red onion sliced thin
- ¼ cup apple cider vinegar
- 2 tbsp light brown sugar
- ½ tsp coriander seeds
- Salt and pepper
Instructions
- Place sliced red onion in a medium sized bowl. Bring the vinegar, sugar, coriander seeds, salt and pepper to a simmer over medium heat for about 1 minute, or until the sugar dissolves. Pour the vinegar mixture over the onions, cover and set aside until cooled.
- You can eat them right away. If you have a potent onion you may prefer to prepare this a day head of time and leave in the fridge overnight.