Leftover Pulled Pork Tortilla Tacos Recipe

Name: Leftover Pulled Pork Tortilla Tacos Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup (250 g) pulled pork; 4 small tortillas; 7/8 cup (195 g) shredded Cheddar cheese; 2 spring onions; 1 tsp salt; 4 tbsp blue cheese dip; 1/2 cup (80 g) canned sweet corn; 2 ripe avocados; 1/2 small red cabbage ((or a combination of red and green cabbage)); 4 small/medium pickles

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Leftover pulled pork can be used for so many things—from burgers and casseroles to breakfast hashes and toasts! These nutritious pulled pork tacos will make your leftover pork disappear in no time.

These tacos are bursting with juicy, seasoned pork, wrapped in crispy tortillas, and paired with a tangy blue cheese dip for the perfect balance of flavors. Ready in under 15 minutes, this versatile recipe is ideal for breakfast, a quick snack, or even a light dinner.

Pulled pork tacos in a shallow bowl on a tile surface.

Why You'll Love This Recipe

It's full of flavors, juicy, and seriously delicious! (You won't find a FAQ about how to store the leftover tacos because you won't have anything left after your meal!)
It's a great way to use leftover meat and serve it as an appetizer, snack, breakfast, or dinner.
It's super easy to make in under 15 minutes and is, therefore, an easy breakfast recipe that school-aged kids can even assemble independently.

Pulled pork tacos in a shallow bowl on a tile surface, side view.

Ingredients

Pulled Pork: Use whatever leftover pulled pork (aka pork carnitas) you have at hand. You can also buy pulled pork at the store or make your own from scratch! Here's a great recipe that will help you make pulled pork at home using quality pork shoulder meat in as little as 1.5 hours (instead of many, many hours with a slow cooker). For refrigerated pork meat, you might want to pre-heat it to ensure it's not too cold.
Tortillas: In this recipe, we use small tortillas instead of taco shells (simply because we don't have taco shells in our local grocery store). But tacos are also a great option. When using tortillas, look for the smallest ones. With big tortillas, it's more convenient to make wraps with the same ingredients instead of tacos. As for the type of tortillas, you are free to choose your favorite ones, be it wheat flour tortillas, corn or beetroot tortillas.
Cabbage: Cabbage is here for several reasons. Firstly, it's their crunchy texture. Secondly, it's their refreshing flavor. And thirdly, it's their color contrast, enhanced by using differently colored cabbage (purple and green).
Avocados: Their soft and creamy texture is perfect for these tacos. Avocados and tacos are a match made in heaven!
Spring Onion: We always add fresh herbs or greens to tacos and tortilla wraps, and the crunchy spring onion makes a big difference in flavor and color.
Canned Sweet Corn: The corn's sweetness will help balance the salty ingredients, and its poppy texture and bright yellow color add fun and contrast to the dish.
Blue Cheese Dip: This recipe calls for homemade blue cheese dip, but don't give up on it just yet! It only takes four ingredients and 15 minutes to make, and it's totally worth every minute! However, if you're not a fan of blue cheese, we have some alternative options for you. Check the Variations & Tips section below for some extra ideas.
Salt: We only use salt to soften the cabbage, but you can add some extra salt (and some ground black pepper) to spice up the tacos. Note that the blue cheese dip is also salty; therefore, don't add too much additional salt.
Pickles: Pick your favorite homemade or store-bought pickled cucumber.

Closeup shot of pulled pork tortilla tacos.

Directions

1. To ensure the tortillas are crunchy, warm them up in a skillet. No oil or fat is needed; simply place the tortilla in a hot skillet, heat it on medium heat for up to 30 secs, then repeat on the other side.

2. Finely cut the spring onion and pickles.

3. Finely shred the cabbage, transfer it to a medium-sized bowl, add salt, and massage thoroughly using your hands. Set aside to allow the cabbage to soften.

4. Start assembling the tacos. The sequence of ingredients is totally up to you! We only suggest pouring the dip on top of the pork and the rest of the ingredients so they can soak it in.

Variations and Tips

These tortilla tacos can also be made using regular taco shells if you prefer them.
As an alternative to the blue cheese dip, feel free to use any barbecue sauce, teriyaki, or burger sauce. A combination of mayo + sweet chili sauce or hot sauce is another favorite of ours!
For extra vitamins and freshness, add microgreens, arugula, or cilantro instead of (or in addition to) spring onions. Peppermint is another option for the bravest ones! Check out these beetroot tortilla wraps featuring fresh peppermint for inspiration.
You can use the same filling for tortilla wraps and add extra veggies, like green or red bell pepper, cherry tomatoes, red onions, etc. Shredded Cheddar cheese will also be a perfect addition, especially if you add it while the tortillas are still warm.
Smoked pulled pork is another great option instead of regular pulled pork.

Pulled pork tacos in a shallow bowl on a tile surface, view from the top.

Frequently Asked Questions

Can I use something else instead of cabbage?

Any leafy green salad can replace cabbage if you prefer a softer texture. Think romaine lettuce, iceberg, or a similar type of salad. The crunchier, the better, though!

What to serve these tacos with?

These tacos can be served on their own for a hearty breakfast or light dinner. However, they can also be served with a hearty soup, grilled veggies at a BBQ party, or as a part of a cold snack bar.

Leftover Pulled Pork Tortilla Tacos Recipe

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Prep Time 15

Total Time 15

Course Appetizer, Breakfast, Dinner, Snack

Servings 4

Calories 597 kcal

Ingredients

1 cup (250 g) pulled pork
4 small tortillas
⅞ cup (195 g) shredded Cheddar cheese
2 spring onions
1 teaspoon salt
4 tablespoon blue cheese dip
½ cup (80 g) canned sweet corn
2 ripe avocados
½ small red cabbage (or a combination of red and green cabbage)
4 small/medium pickles

Instructions

Warm them up in a skillet. With no oil added, place the tortilla in a hot skillet, heat it on medium heat for up to 30 secs, then repeat on the other side.
Finely cut the spring onion and pickles.
Finely shred the cabbage, transfer it to a medium-sized bowl, add salt, and massage thoroughly using your hands.
Set aside to allow the cabbage to soften.
Assemble the tacos in the desired order, finishing with the blue cheese dip and the spring onion.

Notes

Tortillas can be replaced with regular taco shells.
As an alternative to the blue cheese dip, feel free to use any barbecue sauce, teriyaki, or burger sauce, or a combination of mayo + sweet chili sauce.
For extra vitamins and freshness, add microgreens, arugula, or cilantro instead of (or in addition to) spring onions.