Pulled Pork Tacos

These are quesadilla-style tacos, folded over and grilled instead of stuffed open-face. Leftover pulled pork, sliced cooked red potatoes, and shredded Monterey Jack stack into a corn tortilla, get a brush of olive oil, and hit a wood or charcoal grill until the outside crisps and the cheese melts.

The potato is the inspired add. Most pulled pork tacos lean on slaw or pickled onions for texture, but cooked sliced potatoes bring satisfying starch that soaks up the pork juices and the melting cheese. Use leftover boiled or roasted potatoes if you have them, otherwise a quick boil while the grill heats does the job.

Wood or charcoal embers are the recipe’s call. The smoke flavor pairs naturally with both the pork and the corn tortilla. Gas grills work but lose the smoky undertone. A cast iron skillet on the stove is a respectable indoor alternative.

Three minutes per side is the right window over hot embers. The tortilla goes from pale to crispy fast, and waiting for the cheese to melt is what determines doneness, not a clock.

Pro Tips

• Use already-warm pulled pork. Cold pork in the middle doesn’t heat through in three minutes per side.
• Slice potatoes thin (¼ inch) so they layer flat without bursting the tortilla seam.
• Real corn tortillas hold up to grilling better than flour. Flour can burn before the inside warms.
• A spatula and a steady hand are essential. Filled tortillas fall apart if rushed off the grate.

Variations

• Add pickled jalapeños or sliced chipotles inside for heat.
• Swap Monterey Jack for queso quesadilla or pepper jack for more flavor.
• Top with chopped cilantro and a squeeze of lime after grilling for a brighter finish.