Pulled Pork Tacos With Tomatillo Salsa

Recipe Ingredients

4		Red bliss potatoes - cooked, sliced 1/4" thick
1 lb	454g / 16oz	Pork Pull - see * Note
1 cup	146g / 5.1oz	Grated Monterey Jack cheese
8		White corn tortillas
		Salt - to taste
		Freshly-ground black pepper - to taste
		Olive oil
		Tomatillo Salsa - see * Note

Recipe Instructions

* Note: See the "Pork Pull" and "Tomatillo Salsa" recipes which are included in this collection.

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, 1/8 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.

This recipe yields 8 servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3614 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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