Athena Cadlerone's Pork Shoulder Ragù as Taco Filling
As I mentioned in yesterday’s post, this Pork Shoulder Ragù is not only an amazing pasta sauce but a delicious taco filler, as well. And as Christian recently discovered, it makes an incredible sandwich on a brioche bun, too. If you’re going the taco route, follow the instructions below once you’ve made the ragù. I used my new favorite Caramelo tortillas, which are so worth the price and wait for delivery!
Ingredients
1 pack Caramelo tortillas (I used the Avocado flavor)
Leftover Pork Shoulder Ragù
Guacamole (recipe here)
Pickled Onions (recipe here)
2 sautéed bell peppers (recipe here)
Sliced jalapeño
Cilantro leaves, torn
Preparation
Once you’ve prepared the ragù, guacamole, pickled onions and sautéed peppers, heat tortillas as instructed on package. (I like to throw them on a hot grill, although you can also heat over direct flame on stovetop.)
Fill tortillas with pork ragù, guacamole, onions, peppers, jalapeño and cilantro.
