Turn yesterday’s backyard barbecue into something totally new! We’re transforming leftovers into barbecue smashed tacos using smoky grilled flavors you already love. By crisping up the meat for that irresistible crunch and topping it with a zesty, spicy coleslaw, you'll create a fresh, flavorful twist on a classic taco. It’s the perfect way to repurpose good eats into an easy, exciting weeknight meal. —Tyler Smith, Virginia Beach, Virginia
Ingredients
- coleslaw:
- 1/2 bag coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons Buffalo wing sauce or hot pepper sauce
- 1-1/2 tablespoons lemon juice
- 1-1/2 tablespoons white vinegar
- 1-1/2 tablespoons sugar
- 1-1/2 teaspoons coarsely ground pepper
- tacos:
- 1 pound fully cooked shredded pork
- 1/2 cup barbecue sauce, divided
- 3 flour tortillas, taco size
- 1/4 cup each pickled jalapeno peppers and pickled red onions, optional
Directions
- In a small bowl, combine all coleslaw ingredients; mix until well coated. Cover; refrigerate until ready to use.
- In a separate bowl, combine pulled pork and 1/4 cup barbecue sauce, and mix until combined. Shape into three round portions about 2 inches wide.
- Heat a large skillet over medium heat. Working in batches, place one portion of barbecue pork in the skillet. Immediately top with a tortilla and press down with a burger press or flat spatula until pork is 1/4-in. thick. Cook 1-2 minutes; flip tortilla. Cook until tortilla is browned, about 1 minute longer. Repeat with remaining tacos.
- Serve tacos immediately with prepared coleslaw, remaining 1/4 cup barbecue sauce and if desired, pickled jalapenos and red onions.
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