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Pork Tacos

Pork TacosPork Tacos

This simple filling is also good over rice. It makes enough to fill 8 six-inch tortillas. Serve a variety of salsas and hot sauces, from mellow to mouth melting.


1 Pound Boneless Center Cut Pork Chops

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Medium Onion (Thinly Sliced)

3 Garlic Cloves (Sliced)

1 Tablespoon Olive Oil

1/3 Cup Barbecue Sauce

2 1/2 Cups Pineapple Chunks

1/2 Bunch Cilantro (Chopped)

1 1/2 Cups Sliced Red Cabbage

8 Tortillas

Sprinkle pork with kosher salt and pepper. Trim away any fat. Cut onion in half and slice thinly. Slice garlic.

Heat olive oil in heavy saucepan over a high heat. Cook pork 6 minutes until browned and cooked through. Turn once. Transfer to a plate and set aside.

Add onion and garlic to pan and sauté 5 minutes over a low heat. Slice pork into thin strips and add back to pan along with any meat juices. Add barbecue sauce and cook 2 minutes until pork is warmed through and coated with sauce. Remove from heat. Transfer to serving bowl.

To serve top tortillas with pork, cabbage, pineapple, and cilantro.

Serves 4

Prep Time: 20 Minutes

Cook Time: 13 Minutes

Total Time: 33 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved



Victoria Glavin Hart