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Crispy Pulled Pork Street Tacos
Andre Lewis

Crispy Pulled Pork Street Tacos

A hot sheet pan gives soft pulled pork the browned edges it lost in storage. Lime, cumin and a little broth loosen the meat first, then onion and cotija finish each small tortilla. These are compact tacos that can be picked up without losing half the filling.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups cooked unsauced pulled pork
  • 1/3 cup low-sodium chicken broth
  • 2 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp ancho chile powder
  • 1/2 tsp kosher salt
  • 12 small corn tortillas
  • 1/2 cup finely diced white onion
  • 1/2 cup crumbled cotija cheese
  • 2 limes cut into wedges

Method
 

  1. Heat the oven to 450°F and place a rimmed sheet pan inside for 5 minutes.
  2. Toss the pork with the broth, lime juice, cumin, ancho chile powder and salt.
  3. Carefully spread the pork on the hot pan and roast for 8 minutes.
  4. Turn the browned pieces with a spatula and roast 4 minutes more until the edges are crisp but the center stays moist.
  5. Warm the tortillas in a dry skillet or wrapped in foil in the oven.
  6. Fill each tortilla with pork and top with diced onion and cotija, serving the lime wedges alongside.