It’s been waaaaaay too long since I’ve shared a new taco recipe with you guys, hasn’t it?
I mean, I eat tacos all the time. My friends regularly tease me about the lack of other foods in my life. Like, pasta? It’s fine. But wrap it in a soft flour tortilla and I’m even happier. Pasta tacos. Why aren’t those a thing?
Anyway, you might remember the pork tenderloin sandwiches that I shared with you a bit ago as part of my partnership with Smithfield. Those pork tenderloin sandwiches are crispy and crunchy on the outside, juicy on the inside, and just plain perfect slathered with some mustard and dill pickles. If you haven’t tried them yet, you better get on it!
I had some pork leftover after we all ate our sandwiches though, and I wanted to recreate the recipe into something even more fun. Which, in my mind, everything is more fun with a taco shell.
Enter these crunchy pork tacos! They’re heavenly.
I chopped the oven fried pork up into bite sized pieces and stuck the pieces in a soft corn tortilla. Then I topped it with a simple 2 minute coleslaw, and drizzled on just a bit of barbecue sauce. So good, you guys!
I really love how versatile Smithfield’s pork tenderloins are. You don’t just have to cook them up for big dinners. They’re absolutely perfect for busy weeknights and I have a whole range of recipes featuring them that are 30 minutes or less. Find them all here! The pork stir fry is a personal favorite of mine!
Crunchy Pork Tacos
- leftover pork tenderloin sandwich meat
- 1 cup coleslaw mix
- 1 tablespoon mayonnaise
- 1/2 teaspoon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- barbecue sauce
- taco shells
- Chop the pork into bite sized pieces and place on a baking sheet.
- Heat the pork in the oven at 350 degrees until warmed through, about 5 minutes.
- Stir together the coleslaw mix, mayonnaise, mustard, pepper, and salt in a small bowl.
- Fill the tortillas with pork and slaw. Drizzle with barbecue sauce and sprinkle on cilantro.