Pulled Pork Tacos with Quick-Pickled Red Onions and all the Fixin's
Serves: 4-6
  • For the pickled red onions:
  • 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon sugar
  • 4 peppercorns
  • For the tacos:
  • 12 small corn tortillas
  • Pulled Pork (using THIS recipe) or your other favourite taco meat
  • Shredded red cabbage
  • Finely chopped fresh cilantro
  • Lime wedges
  • Crumbled feta or cotija cheese
  • Pickled jalapeno peppers
  • Sliced radishes
  • Salsa or chopped tomato
  • Guacamole or diced avocado
  • 1 recipe pickled onions (see above)
  1. For the pickled red onions: Pour the vinegar into a medium-large mason jar and stir in the sea salt and sugar until dissolved. Add the peppercorns, and then the sliced onions, pushing the onions down into the jar so that they are fully immersed in the liquid. Throw the jar into the fridge for at least an hour before serving. The onions will keep, refrigerated, for about 2 weeks.
  2. To assemble the tacos: Warm up the meat and the tortillas and put them on the table surrounded by all the fixin's. Then dig in!
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/pulled-pork-tacos/