Banh Mi Tacos.
Let me trash up your favorite sandwich please. Banh mi tacos are worth it.
I swear! If you’re thinking “um this is not a banh mi because that is a SANDWICH” then you are totally right, but I’m also making it a taco. All of your favorite sandwich ingredients, enveloped in a tortilla blanket for taco perfect.
We can do what we want with our dinner!
These are SO good. They are fairly light too, depending on your pork cut. They are satisfying but don’t feel heavy. One of the best weeknight dinners, if I do say so myself!
Here’s the other thing: this is one of those recipes that can do double duty. My favorite kind! If you’re really craving them, you can make some pulled pork and use it for this recipe. Freeze the rest or keep it for a recipe later in the week. Like maybe the apple cider pork sliders in The Pretty Dish?
If you have some pulled pork leftovers from the weekend, use them for these tacos on Monday night!
And the best part is that you don’t HAVE to use pulled pork. I’m including a recipe below of course, but if you have leftovers from a pork tenderloin or maybe even pork chops? Slice that up and use it!
Winning all around.
You guys know that I am totally nutty over pickled ANYTHING. So pickled veggies? So much yes. I love how crunchy they are and the tang and briney flavor they bring against the pulled pork, which is rich and flavorful in its own right.
For me, the pickled veggies MAKE this taco.
They are also quick pickled, so you can make them when you get home from work. Or even in the morning before you leave, then throw them in the fridge. Obsessed. Completely obsessed.
The other reason I freak over these is the TEXTURE. I’m sure just by looking at the pics you can see how much texture and crunch is there. One bite and your texture-loving mind will be blown. Super crisp and flavorful.
Not to mention the prettiest tacos I ever did see, Look at these colors.
Everything I want is right up there in that tortilla. Major flavor, texture, vibrant real food and freshness. These need to happen in your life!
- 1 4-pound pork shoulder roast
- 2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 tablespoons canola or vegetable oil
- 1/2 cup beer stock, water or soda like ginger ale, etc (you just need some liquid!)
- 12 corn or flour tortillas your preference!
- 1/2 seedless cucumber sliced
- fresh cilantro for garnish
- 3 radishes thinly sliced
- 1 carrot cut into 1-inch matchsticks
- 2/3 cup apple cider vinegar
- 1/3 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup plain greek yogurt
- 1 tablespoon mayo
- 1/2 lime juiced
- 1/2 teaspoon smoked paprika
- pinch of salt and pepper
I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
To assemble the tacos, pile the pork in the center of a tortilla. Top it with the pickled veggies, some of the sliced cucumbers and fresh cilantro. Drizzle with the yogurt crema. Season with some fresh cracked black pepper and serve!
Place the radish slices and carrot match sticks in a jar. Whisk together the vinegar, water, sugar and salt and pour it over the radishes. Let sit for about 30 minutes and store in the fridge.
Whisk all ingredients together until smooth and combined. Store in the fridge if you have leftovers!
Hot pink veggies on tacos should be mandatory.