I am not making a traditional taco tonight. I am taking inspiration from a salad I had and putting that in taco form. Fellow Hispanics…please don’t take my Mexi card. Experimenting with food is fun! 🙂
First things first…I did a little prep yesterday so that dinner would come together quickly tonight. I prepared a 3 lb. pork shoulder by sticking it in my Instant Pot along with a pouch of my kids applesauce and 1/2 cup of water, set the manual timer for 85 minutes and let that cook. No salt…no pepper…no other spices. After 85 minutes, I shredded the pork (which was very easy since it was cooked so tenderly) and let it cool completely before refrigerating.
I also made some pickled red onions. There are so many ways to make pickled onions, but take it from lazy me…this is the easiest:
pickled red onions
- A small red onion, thinly sliced
- A pinch of salt
- Distilled white vinegar
- Apple Cider Vinegar
- A mason jar
- 1 cup boiling water
- Take the thinly sliced red onions and put them in a strainer. Over the sink, slowly pour the boiling water over the onions giving them a quick blanch.
- Place the onions in the mason jar with a pinch of salt. Next pour half apple cider vinegar and half distilled vinegar over the onions to cover.
- Let them cool at room temperature, then cover with a lid and refrigerate. Good for two weeks in the fridge.
deep south tacos
makes a lot of tacos – save the rest of the pork for another meal
- cooked pork shoulder, shredded
- corn tortillas – see TIP below
- Fresh kale, chopped
- Pickles, diced – reserve some pickle juice
- Ranch dressing
- Pickled red onions
- Queso fresco – optional
- Cilantro – optional
- Get a corn tortilla on a plate and place some pulled pork in the center.
- Add the shredded kale on top.
- Combine 2 tablespoons of ranch dressing with 1 tablespoon of pickle juice. Drizzle this over the kale and pork.
- Sprinkle the dill pickles and pickled red onions over.
- It’s tasty enough this way, but you can also sprinkle queso fresco and cilantro over as well.
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