Pulled Pork & Cauliflower Tacos

I wanted to call these leftover tacos but then I realized you may be seeing a few varieties of leftover tacos so I'm being more specific. I like to make a larger piece of protein and a big batch of veggies I can pick on during the week for meals. Having SOME prep is KEY to creating balanced meals during the week. Last night I made a braised pork loin and a big batch of roasted cauliflower. So naturally, I turned the leftovers into tacos for lunch. If you are from Austin, you know you can legally turn anything into a taco. This flavor profile is not traditional but I think you will find it super tasty. 

First Prep Pork and Cauliflower:

It looks like a tostada but it folds, I promise.

SIMPLE PULLED PORK

INGREDIENTS

• 1 pork loin roast (or a full pork shoulder)
• 3 cups broth (veggie or bone)
• sea salt and pepper

INSTRUCTIONS

• Preheat oven to 275 degrees
• Season roast with salt and pepper
• In a heavy pot (dutch oven) brown pork on both sides. (There should be enough fat on the meat, but if it is really lean add 1 teaspoon oil to sear)
• Add liquid and cover. 
• Cook for 3 hours or until pork pulls apart. 

(You can also do this in a crock pot, but I feel it dries out a little more in the crock pot)

ROASTED CAULIFLOWER

INGREDIENTS

• 1 head of cauliflower
• 1/2 cup Texas Olive Ranch Garden Herb Olive Oil (A special olive oil adds flavor and makes all the difference)
• 1 egg yolk
• 1 cup parsley, chopped
• sea salt to taste

INSTRUCTIONS

• Whisk egg yolk, sea salt, parsley and oil in a large bowl until well combined. Set aside.
• To prep the cauliflower cut into quarters, remove the stem. Then cut each quarter into 6-8 pieces. 
• Toss cauliflower in the oil mix. 
• Spread on a baking sheet and roast at 350 degrees for 30-45 minutes, until lightly browned. Stir the cauliflower half way through cooking time. 

*Serve pulled pork and cauliflower with a nice big salad and any condiments of your choice for dinner. 

LEFTOVER TACOS (The real reason you are here!)

INGREDIENTS

• 1 cup pulled pork
• 1 cup cauliflower (chopped small)
• Daiya mozzarella cheese (or regular jack cheese)
• 10 leaves of fresh mint, chopped (don't count...just go with your gut)
• 2 red radishes, sliced thin
• 2 almond tortillas (or regular...do what you want)
• salsa of choice, optional

INSTRUCTIONS

• Reheat pork and cauliflower in a pan. 
• Meanwhile, start warming tortillas with cheese, like you are making a quesadilla. 
• Layer on warm pork and cauliflower. 
• Top with radishes and mint
• Serve with your favorite salsa 
• It looks like a tostada but it folds, I promise. 

Taco recipe makes 2 tacos, but you will have plenty leftovers to use.