Rio Rancho Pulled Pork Tacos

🥘 Ingredients

• chicken stock concentrate
  2 unit
• coleslaw mix
  8 oz
• flour tortillas
  12 unit
• hot sauce (to taste)
  2 tsp
• olive oil
  2 tsp
• pepper
• pulled pork
  20 oz
• salt
• sour cream
  1/2 c
• southwest spice blend
  2 tbsp
• sugar
  1 tsp
• tomato paste
  3 oz
• vegetable oil
  2 tsp
• white wine vinegar
  3.333 tbsp
• yellow onion
  2 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 sugar (1½ tsp for 4 servings). Season with salt and pepper ; set aside.

   coleslaw mix: 8 oz, white wine vinegar: 3.333 tbsp, olive oil: 2 tsp, sugar: 1 tsp, salt, pepper
2. 

   2

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

   yellow onion: 2 unit, sour cream: 1/2 c, hot sauce: 2 tsp (to taste), salt
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and cook, stirring, until just softened, ⏱️ 5 minutes .

   vegetable oil: 2 tsp
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, ⏱️ 3 minutes . Stir in tomato paste to coat, then add chicken stock concentrate and ½ cup water (¾ cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until mixture is saucy, ⏱️ 3 minutes . Turn off heat.

   pulled pork: 20 oz, salt, pepper, southwest spice blend: 2 tbsp, tomato paste: 3 oz, chicken stock concentrate: 2 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: 12 unit
6. 

   6

   Divide pork filling between tortillas. (TIP: You may have extra pork filling—if so, serve it on the side.) Top with slaw and drizzle with crema. Serve.