Banh Mi Tacos

• 1 whole Pork Shoulder, Cut Into Large Chunks, Browned And Slow Roasted
• 2 whole Fresh Corn Tortillas, Warmed (per Person)
• 1/4 teaspoons Soy Sauce (optional) Per Taco
• 1 whole Cucumber, Peeled, And Sliced Lengthwise, Seeds Removed
• 1 cup Pickled Carrots And Daikon (See The Related Blog Post Link)
• 1/4 bunches Fresh Cilantro Sprigs
• 1 whole Jalapeno, Seeds Removed, Thinly Sliced

1. When your pork shoulder is fully cooked, and basically falls apart, make sure you shred it, much like you would handle pulled pork.
2. Heat a large nonstick skillet on medium heat, and add enough of the cooked pulled pork to fill your tacos.
3. The goal here is to get a bit of texture, a bit of light crisp if you will, on the pork.
4. Remove the lightly crisp pork, and arrange your tacos.
5. I always double up my corn tortillas.
6. I love the texture of two, plus they hold up well when being loaded with ingredients.
7. Add the pork, drizzle with a bit of soy sauce if you want, add the cucumber strips, pickled daikon and carrots (see the related blog post), cilantro sprigs and a couple of the thinly sliced jalapenos.
8. Repeat.
9. Repeat.
10. Trust me, these bring out some really great memories of a Bahn Mi, while at the same time really satisfying your taco cravings.

pork shoulder, corn tortillas, soy sauce, cucumber, carrots, cilantro

Taken from tastykitchen.com/recipes/main-courses/banh-mi-tacos/ (may not work)