G and I spent last Sunday basking in the sun and splashing around in the saltwater pool at my parents house as we celebrated family day at the Davis ranch. Mom, being the talented lady (gifted with forethought) that she is, smoked a pork shoulder the day before so we had some good eats. More importantly, we had leftover smoked pork.
I was sitting at work yesterday thinking about said leftover pork when it occurred to me – I could make pork tacos!!!!!!! I always suspected I was a genius, but now I have proof:
Barbeque Pork Tacos with Avocado and Slaw
served with sweet potato fries and baked beans
So, here’s how I did it:
Step 1: Make coleslaw (shredded cabbage, shredded carrots, sweet pickle relish, mayo and apple cider vinegar)
Step 2: Chop Avocado and toss with lemon juice
Step 3: Slowly cook pork in a frying pan on low heat with Stubb’s Sweet Hickory Bourbon Barbeque Sauce
G and I are stuffed and happy. Genius I tell you.