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
- When your pork shoulder is fully cooked, and basically falls apart, make sure you shred it, much like you would handle pulled pork.
- Heat a large nonstick skillet on medium heat, and add enough of the cooked pulled pork to fill your tacos.
- The goal here is to get a bit of texture, a bit of light crisp if you will, on the pork.
- Remove the lightly crisp pork, and arrange your tacos.
- I always double up my corn tortillas.
- I love the texture of two, plus they hold up well when being loaded with ingredients.
- 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.
- Repeat.
- Repeat.
- 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)