Pick up a couple pounds of hickory-smoked Pulled Pork BBQ from the Loveless or your favorite local smoker and team it up with a make-your-own taco station next time you’re putting together a party.
PULLED PORK TACOS
1 lb Pulled Pork BBQ, served hot
15-20 taco shells
shredded cheddar cheese
1 cup bbq sauce
1 cup pico de gallo salsa
corn salsa (recipe below)
Combine pico de gallo and barbecue sauce to make ‘bbq pico’ for the tacos. Assemble with pulled pork and cheddar cheese and add remaining ingredients as desired. For a serving solution when tailgating, pack all your condiments in mason jars and present the pork in cast iron skillet to keep it warm.
2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry. Makes about 3 cups corn salsa.