Pulled Pork Tacos with Tomatillo Salsa



  • 4 red potatoes, cooked and sliced 1/4-inch thick
  • 1 pound pulled barbecue pork
  • 1 cup grated Monterey jack cheese
  • 8 white corn tortillas
  • Salt and freshly-ground pepper
  • Olive oil

Tomatillo Salsa

  • 8 medium tomatillos, husked and coarsely chopped
  • 1 tablespoon finely diced red onion
  • 1/2 tablespoon minced jalapeno
  • 2 tablespoons fresh lime juice
  • 2 tablespoons coarsely chopped cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and freshly-ground pepper


  1. Tacos: Prepare a wood or charcoal fire and let it burn down to embers.
  2. For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/4 cup of cheese and season to taste with salt and pepper.
  3. Fold over tortilla and brush with olive oil.
  4. Grill for 3 minutes on each side, or until crispy and cheese has melted.
  5. Serve with tomatillo Salsa.
  6. Tomatillo Salsa: Combine tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl.
  7. Season with salt and pepper.
  8. Refrigerate, covered, for up to 1 day.
  9. Bring to room temperature before serving.