This is my go-to recipe the night after I whip up my no-fuss Pork Loin Roast, which is so, so ridiculously easy make by the way. Large cuts of meat are the best ever for leftovers, and I can usually stretch them into 2-3 days worth of meals. I love that this little piggy right here is one cut of meat, but we are about to dominate it in two completely different ways. One is a Leave-It-To-Beaver type of American preparation, and the other, a quick little vacay south of the border. It’s like globetrotting on a weekday.
The thing is, both of these recipes are crazy simple, making dinnertime such a breeze, you may feel like you’re on a little staycation of your own. I won’t go into too much in depth about the perks of delicious pork loin recipe here, but I will say this taco recipe makes a whole lot more if you keep in mind that it is based on Pork Loin Roast leftovers.
I am so obsessed with these tacos. It almost seems unfair that we would be rewarded with such an exhilarating burst of flavor, for such a minimal amount of work, but then again, they do say the best things in life are free. I enlist the help of my handy-dandy food processor to whip up a quick chipotle dressing to coat the meat, throw in a few cubes of cooked pork, and give it all a whir. But what about the toppings for our pork tacos? Well, that’s just a simple matter of slicing up a little goodness in the form of avocado and red cabbage. However, if you want to take this chopped pork taco to the next level, which I highly recommend giving this aioli whir. It only requires a little extra touch but puts some serious power behind knocking these tacos out of the park. Please, enjoy.
- 1/3 cup + 1 tablespoon mayonnaise
- 1 tablespoon freshly minced cilantro
- Zest and juice of 1 lime
- 2 teaspoons Adobo sauce
- 1/4 teaspoon Kosher salt
- 2 tablespoons Canola oil
- 1/4 cup Adobo sauce from bottled or canned chipotles in adobo
- 1 teaspoon chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 cups 16 ounces leftover Pork Loin Roast (or cooked pork loin), cubed
- 16 corn tortillas
- 1 ripe avocado halved and thinly sliced
- 1 cup thinly sliced red cabbage
To make the sauce, in a small mixing bowl whisk together mayonnaise, cilantro, zest and juice of one lime, 2 teaspoons of Adobo sauce and a 1/4 teaspoon of Kosher salt. Set aside until ready to use.
For the pork, in a food processor fitted with a blade attachment, add oil, 1/4 cup of adobo sauce, chili powder, sugar, cumin, 1 teaspoon Kosher salt, paprika and pepper, and process until well mixed. Add pork cubes, and pulse until finely chopped.
Have ready a saute pan over medium-high heat. Add the chopped pork to the pan, and cook 2-3 minutes, stirring often, until hot. Set aside until ready to use.
To assemble the tacos, place pork atop one or two (stacked) corn tortillas atop your work surface. Top with avocado slices and cabbage. Drizzle over Chipotle-Lime Aioli, serve and enjoy.
Would pair well with: