Hey, hey Thursday!
This is one of my favorite recipes, but I don’t think it’s ever made it here to blog world.
I love this one because it takes Andrea’s Pulled Pork and turns it into tacos for the next night. This way, if you have a big batch of that yummy pork (which you should totally make!!!), you don’t have to eat it the same way two nights in a row.
Honestly?
I prefer it in a taco over a sandwich myself!
Whether you use a pork butt, pork tenderloin…whatever cut you find, make it in the slow cooker and then either prepare it this way the first night or save half and make these tacos on night two. xo
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Pulled Pork Tacos
- Yield: 8 tacos 1x
Description
Our favorite pulled pork gets a twist when it’s turned into tacos!
Ingredients
- about a pound of Andrea’s Pulled Pork
- 8 taco shells (I like the “stand and stuff” for baking)
- about 24 green onions
- two cups of shredded Monterrey Jack cheese
- Guacamole to garnish
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 baking dish with cooking spray.
- Take each taco shell and stand them up inside of your baking dish.
- Next, place about 3 to 4 green onions down across the bottom of each shell.
- After that, layer in your Andrea’s Pulled Pork on top of the onions (the pork can be right out of the slow cooker or out of the fridge if you’re using leftovers).
- Finally, sprinkle your cheese across the tops of each taco.
- Place your baking dish in the oven and cook the tacos about 15 to 18 minutes or until the shells are nice and crispy and the cheese is melted and browned just a bit.
- Remove from oven and dollop each taco with Tab’s Guacamole.
- Serve immediately.
Notes
If you can’t find crunchy taco shells, you can serve this open face over a soft tortilla instead and just skip the baking part (or pop it in and bake for just a minute to get the cheese melted).
Charmaine Ng | Architecture & Lifestyle Blog says
This looks really good, I should try this recipe! It’s been so long since I’ve had tacos! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Amie says
Never thought about laying the green onions in the bottom, love it!
Melanie @ Two Plus Mini says
OMG I need these in my life RIGHT now!
Julie says
I made these last night using BBQ shredded chicken, and they were fantastic! Thank you for a simple and delicious recipe 🙂
Mix and Match Mama says
Fantastic!!!!!
jaime says
Hi shay We were able to find ground turkey for the first time at our local grocery store yesterday so we made your spinach and sun-dried tomato meatballs for dinner last night and they were FANTASTIC! We loved them. I wanted to share with you another spring/summer meatball recipe we love. We actually make these for easter dinner some years since it has carrots in it:). We also make these gluten free!
Easter Meatballs
INGREDIENTS
• 1lb lean ground turkey
• ½ cup Italian seasoned bread crumbs
• 1 egg
• 2 TBSP ketchup
• 1-2 carrots
• 1 small zucchini
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp fresh ground black pepper
DIRECTIONS
1. Preheat oven to 350.
2. Put ground turkey, breadcrumbs, seasoning, egg and ketchup into a large bowl.
3. Peel the carrots. Then grate the carrots and the zucchini with a fine grater over the bowl.
4. Mix thoroughly. Roll about 1 TBSP of turkey mixture into a ball and stick on a baking sheet linked with parchment paper.
5. Cook for 20-25 minutes depending on how big your meatballs are.
Mix and Match Mama says
Oh thank you so much!!!!!
jaime says
We made these last night and they were so so so good! I have been wondering if you are planning on doing a post on how to convert recipes to gluten free and the best gluten free substitutions to use. I think it would really help a lot of people out there!
Mix and Match Mama says
I actually have a huge list of recipes I’ve revamped to make g-free that I will continue rolling out!!