I had some leftover pork roast so I threw it in a little flour tortilla with this Spanish Slaw, little salsa and bOoM you have carnitas (bonus recipe below). You could use this with sliders, pulled chicken, or even as a simple side dish.

Spanish Slaw

1/2c       red onion

2T           jalapeno

2T           lime juice

2T           vegetable oil

1/2t        salt

1/4t        pepper

2c           cabbage mix

1/2c       cilantro

1/2c       green onions

Make sauce

In small bowl add 1/2c red onion diced, 2T jalapeno diced, 2T lime juice (or lemon), 2T vegetable oil, 1/2t salt, and 1/4t pepper. Mix well.

Make slaw

In large bowl, add 2c cabbage mix (one bag), 1/2c cilantro chopped, 1/2c green onions diced (green and white parts), and sauce. Mix well. Cover and set in fridge for 30 minutes before serving.

As pictured: Corn tortillas with carnitas and Spanish slaw.

Bonus recipe: Carnitas

2c shredded pork

1/4c water

8 street taco tortillas

Optional Salsa

Optional avocado

Optional 1 lime

Heat 2c shredded pork in frying pan for 2-3 minutes, until lightly browned. Add 1/4c water and cook, stirring occasionally, until water is gone. On open flame or griddle, heat 8 street taco tortillas.

Add 1/4c carnitas to tortilla, top with Spanish Slaw, salsa, a few avocado slices (optional) and a splash of lime juice (or lemon).