Title: Pulled Pork Tacos with Tomatillo Salsa
Categories: Meat Ethnic Salsa
Yield: 8 Servings

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No ingredients

4 red bliss potatoes, cooked and slice 1/4-inch thick 1 pound pulled BBQ pork 1 cup grated Monterey Jack cheese 8 white corn tortillas Salt and freshly ground pepper Olive oil Prepare a wood or charcoal fire and let it burn down to embers.

For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/4 cup of cheese and season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side, or until crispy and cheese has melted. Serve with Tomatillo Salsa. TOMATILLO SALSA

8 medium tomatillos, husked and coarsely chopped 1 tablespoon finely diced red onion 1/2 tablespoon minced jalapeno 2 tablespoons fresh lime juice 2 tablespoons coarsely chopped cilantro 1 tablespoon olive oil 1 teaspoon honey Salt and freshly ground pepper Combine the tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl. Season with salt and pepper. Refrigerate covered, for up to 1 day. Bring to room temperature before serving.

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