Culinary Cooking and Concepts
by Chef John Findley, Executive Chef at The University Club of MSU
Featured Food: Pork Yield: Serves 10

Ingredients

  • 20 oz. pulled pork, shredded
  • 3 oz. barbecue sauce
  • ¼ head cabbage, shredded
  • 1 oz. shredded carrots
  • 1 oz. sliced red pepper
  • 3 oz. diced pineapple
  • 1 oz. slaw dressing
  • Salt, pepper, chili powder
  • 20 small flour tortillas
  • Fresh cilantro
  • Fresh salsa

Preparation

In a medium size sauté pan over medium heat, warm pulled pork; after a few minutes add the barbecue sauce. Continue heating until warm. In a medium bowl, combine cabbage, carrots, red pepper, pineapple and slaw dressing. Add salt and pepper to taste or chili powder for more heat. Warm the tortillas in a sauté pan or microwave. Place tortillas on a platter and add 1oz of the pork to each; top with coleslaw mix. Garnish with cilantro or any fresh salsa. Enjoy. 

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