Quote:
Originally Posted by RJ
I like to put my leftover pulled pork in a very hot cast iron skillet until I have a nice crust, then pile that on a corn tortilla with a bunch of stuff that tastes good. Cilantro, radish, jalapeno, lime, etc.
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I've mentioned it before in other instances, but if you are turning smoked pulled pork into tacos, there's a ghost pepper barbecue sauce that is perfect to bridge the gap from smoke sweet barbecue and spicy hot tacos. I use it as a replacement for salsa in tacos and burritos all the time.
It's thin and tomato based, like Gates and Sons [or a Taco Bell packet, if you prefer], lots of smoke and sweet, but mostly really hot. But you can meter the heat by just sprinkling a little or a lot. However much you put on, the flavor comes through.
