Pulled Pork Tacos with Pico de Gallo

Pork Tacos with Pico de Gallo

This recipe uses leftover pork and calls for a topping of Pico de Gallo — a relish of sorts made with finely chopped fresh onions, cilantro, fruit (mango), bell peppers or hot peppers. Don’t feel like making the Pico de Gallo? Top the tacos with any favorite chunky salsa. But I do highly recommend making the Pico de Gallo.


For the Pico de Gallo:

  • 2 teaspoons olive oil
  • 1/2 cup white onion, finely chopped
  • 2 Roma tomatoes, cored, diced
  • 1 clove garlic, peeled, minced
  • 1 small jalapeño pepper, seeded and minced
  • 1 tablespoon lime juice, plus lime wedges for garnish
  • 2 teaspoons white vinegar
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon sugar
  • Salt and black pepper to taste

For the pork:

  • 2 teaspoons olive oil
  • 2 1/2 cups cooked leftover pork loin roast, shredded or cubed, plain or lightly seasoned
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon chili powder (use your favorite chili powder to taste)
  • 8 corn or flour tortillas, heated (see note)


  • Guacamole
  • Sour Cream
  • Shredded Cheese
  • Salsa
  • Shredded Cabbage
  • Mexican rice


To make the Pico de Gallo: In a bowl, mix together all the ingredients (olive oil through sugar). Season with salt and pepper and set aside.

To make the pork: In a medium skillet, heat the olive oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chili powder.

Add pork to the skillet, sauté it to heat through.

Divide the pork among the tortillas and serve topped with the Pico de Gallo and other accompaniments of your choice. You can garnish with Cilantro or lime wedges and serve with any of the accompaniments mentioned.

Note: To heat tortillas, wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds. Or fry the corn tortillas: Heat 1 1/2 cups of oil in a heavy skillet to 350 degrees. When hot, add tortilla and fry about 15 seconds per side. Using tongs, fold the tortilla in half — it should still be pliable — pressing it to the bottom of the skillet, and fry 25 to 30 seconds. Turn over and repeat.

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