CHIPOTLE PULLED PORK TACOS
2 pounds Michael’s leftover Braised Pork Butt (shredded)
2 tablespoons cider vinegar
1 tablespoon chipotle in adobo puree
1/2 cups chicken stock
1 package corn tortillas
1 recipe Pickled Red Onions
1 bunch cilantro (leaves)
1 cup radishes (sliced)
1 cup queso fresco (crumbled)
1 lime (cut into wedges)
kosher salt and freshly ground black pepper (to taste)
Place a large sauté pan over medium heat. Add leftover shredded pork butt, vinegar, chipotle in adobo and stock. Bring to a simmer and cook until warmed through and the sharpness of the vinegar has cooked away. Season to taste with Kosher salt and freshly ground black pepper.
Meanwhile, place a skillet or sauté pan over high heat. Add a corn tortilla and cook until slightly charred. Flip and char on the other side. Remove and wrap in towel to keep warm. Repeat with remaining tortillas, or desired amount to serve.
To build tacos, top a warm corn tortilla with some pork. Top with pickled red onions, cilantro, radishes, queso fresco and a squeeze of fresh lime juice.