A weeknight taco-night upgrade: smoky pulled pork gets crisped on the stove for those irresistible browned edges, then piled into warm tortillas with a crunchy winter slaw and a bright pop of pomegranate. Big flavor, minimal effort.
Details
Ingredients
- Kroger® Hardwood Smoked Pulled Pork 12 oz (about 3/4 of package) $8.99 (sale) per 16 oz
- Green Cabbage 1/2 lb (about 3 cups shredded) $1.49 per 1 lb
- Carrots 1 medium carrot, grated (about 1/2 cup) $1.69 per 1 lb
- Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29 each
- Taylor Farms Chopped Cilantro 2 Tbsp chopped $2.79 per 3 oz
- POM Wonderful Pomegranate Arils Ready to Eat Pomegranate Seeds 2–3 Tbsp $2.50 (sale) per 4 oz
- Jumbo Yellow Onions 1/2 onion, thinly sliced $1.69 per 1 lb
Instructions
- Prep slaw: thinly shred about 1/2 lb green cabbage (about 3 cups). Grate 1 medium carrot (about 1/2 cup). Add to a bowl with 2 Tbsp chopped cilantro.
- Dress slaw: squeeze 2 Tbsp lime juice (from 1 lime) over slaw. Add 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well and let sit while you cook the pork.
- Crisp the pulled pork (stove): heat a large skillet over medium-high. Add 1 tsp oil, then add 12 oz smoked pulled pork in an even layer. Let it cook undisturbed 3–4 minutes to brown, then toss and brown 2–3 minutes more.
- Add onion: push pork to one side. Add 1/2 thinly sliced onion to the empty side with a tiny splash of oil if needed; cook 2–3 minutes until lightly softened, then toss with the pork.
- Warm tortillas: warm 4–6 tortillas (for 2 people) in a dry skillet 20–30 seconds per side or wrapped in a damp paper towel in the microwave 20–30 seconds.
- Assemble: fill tortillas with crispy pulled pork and onion, top with crunchy slaw, then sprinkle 2–3 Tbsp pomegranate arils over the top for sweet-tart pop. Finish with extra lime if you like.
Health notes: ~650–850 kcal per serving depending on tortillas and pork portion. High protein; slaw adds fiber and vitamin C. Sodium can be higher (pre-cooked pork); balance by going easy on added salt and using extra lime.
Drink pairing: Smoky pork + lime + crunchy slaw loves a juicy, low-tannin red or a bright rosé. Try a Washington Cabernet Franc (lightly herbal, not too heavy) or a WA Rosé (dry). Local pick: Columbia Winery Cabernet Franc (WA) or any WA dry rosé you like; if you want white, a WA Gewürztraminer is excellent with lime and spice.