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Lunch

Carolina Pulled Pork Tacos

alarm
Total Time:
40 mins
school
Skill Level:
Intermediate
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Servings:
4 Servings
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Carolina Pulled Pork Tacos
alarm
Total Time:
40 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageFresh Pork Bone-In Shoulder Butt Roast
  • 1/2 cup(s) Mayonnaise1/2 cup(s)
  • 2 Tbsp. Apple cider vinegar2 Tbsp.
  • 1 Tsp. Garlic powder1 Tsp.
  • 1/2 Tbsp. Sugar1/2 Tbsp.
  • 1 Tsp. Salt1 Tsp.
  • 1/2 Tsp. Black pepper1/2 Tsp.
  • 1/4 cup(s) Green cabbage, shredded1/4 cup(s)
  • 1/4 cup(s) Red onion, peeled, sliced thin1/4 cup(s)
  • 2 cup(s) Smithfield Fresh Pork Bone-In Shoulder Butt Roast, cooked, pulled2 cup(s)
  • 1/2 cup(s) Sweet barbecue sauce1/2 cup(s)
  • 8 Crispy corn tostadas, warmed8
  • 2 oz. Cheddar cheese, shredded2 oz.
  • 1 Tbsp. Cilantro leaves1 Tbsp.

Instructions


  1. In a small bowl, mix mayonnaise, apple cider vinegar, garlic, sugar, salt and pepper until smooth.

  2. In another bowl, mix shredded cabbage and red onion; drizzle with dressing. Toss to coat; set aside.

  3. In a medium saucepan over medium heat, cook pulled Smithfield Smoked Pork Picnic Shoulder and sweet barbecue sauce for 5 minutes or until heated through.

  4. To serve, layer each tostada with 1 tablespoon shredded cheddar cheese, 1/4 cup barbecue pulled pork, 2 tablespoons cabbage slaw and a cilantro leaf.

For the Love of Meat

Ingredients


  • 1/2 cup(s) Mayonnaise1/2 cup(s)
  • 2 Tbsp. Apple cider vinegar2 Tbsp.
  • 1 Tsp. Garlic powder1 Tsp.
  • 1/2 Tbsp. Sugar1/2 Tbsp.
  • 1 Tsp. Salt1 Tsp.
  • 1/2 Tsp. Black pepper1/2 Tsp.
  • 1/4 cup(s) Green cabbage, shredded1/4 cup(s)
  • 1/4 cup(s) Red onion, peeled, sliced thin1/4 cup(s)
  • 2 cup(s) Smithfield Fresh Pork Bone-In Shoulder Butt Roast, cooked, pulled2 cup(s)
  • 1/2 cup(s) Sweet barbecue sauce1/2 cup(s)
  • 8 Crispy corn tostadas, warmed8
  • 2 oz. Cheddar cheese, shredded2 oz.
  • 1 Tbsp. Cilantro leaves1 Tbsp.

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