Slow-Roasted Barbacoa Pork Tacos

Tacos are a beloved staple in Mexican cuisine, and when it comes to capturing the essence of authentic flavors, Barbacoa Pork Tacos reign supreme. This traditional dish combines my tender, slow-cooked barbacoa pork (click for recipe) with aromatic spices and a medley of fresh toppings, creating a culinary fiesta that will transport your taste buds south of the border. In this blog post, I'll guide you through the journey of creating your own mouthwatering Barbacoa Pork Tacos.

Slow-Roasted Barbacoa Pork Tacos

Ingredients

• Slow cooked barbacoa pork (click for recipe)

• Corn or flour tortillas

• Fresh cilantro, chopped

• Fresh pico de gallo (see below for recipe)

• Lime wedges

• Queso fresco or mild Mexican cheese, crumbled

• Sour Cream

Instructions

1. On a griddle, place about 1/4 cup of cheese on top of a heated griddle or pan spreading it about the width of a taco shell. Quickly place a tortilla over top of the cheese. Once the cheese is melted and adhered to the tortilla, flip it over and warm the other side, then remove from heat.

2. To assemble the tacos, place a portion of the shredded pork onto each tortilla. Top with chopped fresh pico de gallo (see recipe below), a dollop of sour cream, a squeeze of lime juice, and a sprinkle of cilantro.

3. Serve immediately with your favorite sides.

For the pico de gallo, combine 2 diced tomatoes, 1/4 cup diced onions, 1 diced jalapeno, 2 cloves minced garlic, juice from 1/2 lime, and a handful of cilantro then season with salt and pepper and mix well to combine.

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