Texas-Style Pulled Pork Tacos

This is a great, carnitas-style Tex-Mex recipe for using leftover pulled pork. Braised slow and low, the meat is super-tender. Adjust the seasoning to your taste. If you still have leftovers, they freeze wonderfully… Enjoy!

Ingredients:

5 to 8 cups pulled pork 1/2 cup Stubb’s Original BBQ sauce (or your favorite BBQ sauce) 1 cup chicken stock 1/8 lime, squeezed 1 tsp. ancho chili powder 1 tsp. chimayo chili powder 1 tsp. garlic powder 1/2 tsp. ground Mexican oregano 1/2 tsp. ground coriander

Serve With:

Tortilla shells, brushed with olive oil and toasted on the grill or on a heavy, cast-iron comal Fresh guacamole Thin-sliced red onion Shredded Mexican cheese Sliced serrano or jalapeno peppers Cilantro leaves

Directions:

Place the leftover pulled pork and the ingredients indicated in a 5-quart Dutch oven heated at 250-degrees in your oven. Mix well and heat covered for two hours. Stir once at one hour.

After the second hour, check for tenderness. Reduce heat to 170-degrees F., if needed until ready. Serve in toasted tortilla shells with your choice of fresh guacamole, red onion, cilantro, and shredded Mexican cheese.

Serves: 4-6

Ensure that there is enough chicken stock and BBQ sauce to just cover the pork. Braise it slow and low until tender.