Shredded Pork Tacos

A second meal from the left-over meat from the Savory Shredded Pork. Quoting from The New Better Homes and Gardens Cookbook, "This recipe is truer to Mexican tacos than the ones often eaten in the United States, which are made with ground meat."  Yield: 8 tacos. 

2 c     Savory Shredded Pork
8        Taco shells or four 6-8-inch flour tortillas
3/4 c  Salsa
2 c     Shredded lettuce
3/4 c  Diced tomatoes
Add homemade taco seasoning (we like to add in a little more garlic and cumin)
Top with guacamole if desired.

1. Prepare Shredded Savory Pork as in the recipe linked above.  Place taco shells on baking sheet and heat in a 350 degree oven about 10 mintues or until heated through (to simply warm tortillas for soft tacos, sprinkle with water and wrap in foil to warm).

2. Meanwhile, in a medium saucepan combine Savory Shredded Pork and salsa; heat through (add additional salsa if necessary to moisten).   A pinch of cumin also adds great flavor.

3. Assemble tacos with a spoonful of pork mixture in warm taco shells.  Top with lettuce (cheese if you eat it) and tomatoes.  Serve with avacado or guacamole if desired.