Rio Rancho Pulled Pork Tacos

🥘 Ingredients

• chicken stock concentrate
  1 unit
• coleslaw mix
  2 c
• flour tortillas
  4 units
• hot sauce
  1 tbsp
• olive oil
  1 tbsp
• pulled pork
  8 oz
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  1 tsp
• tomato paste
  1 tbsp
• vegetable oil
  2 tbsp
• white wine vinegar
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• medium bowl
• small bowl
• large pan

1. 

   1

   In a medium bowl , toss together coleslaw mix , white wine vinegar , a large drizzle of olive oil , and 1 tsp sugar . Season with salt and pepper; set aside.

   coleslaw mix: 2 c, white wine vinegar: 2 tbsp, olive oil: 1 tbsp, sugar: 1 tsp
2. 

   2

   Halve, peel, and dice yellow onion . In a small bowl , combine sour cream , hot sauce to taste, and a large pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

   yellow onion: 1 unit, sour cream: 2 tbsp, hot sauce: 1 tbsp
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and cook, stirring, until just softened, ⏱️ 4 minutes .

   vegetable oil: 2 tbsp
4. 

   4

   While onion cooks, tear pulled pork into smaller pieces. Add to same pan along with another drizzle of oil. Season with salt, pepper, and southwest spice blend . Cook, stirring, until pork is warmed through, ⏱️ 2 minutes . Stir in tomato paste to coat, then add chicken stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low. Simmer until mixture is saucy, ⏱️ 2 minutes . Turn off heat.

   pulled pork: 8 oz, southwest spice blend: 1 tbsp, tomato paste: 1 tbsp, chicken stock concentrate: 1 unit
5. 

   5

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Alternatively, wrap tortillas in foil and warm in a 425 degree oven for ⏱️ 5 minutes .

   flour tortillas: 4 units
6. 

   6

   Divide pork filling between tortillas. Top with slaw and drizzle with crema. Serve.