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Email Eric 

Email Sharlene:  







Pork Tacos are a quick, easy and delicious main dish to prepare at camp or at home.  Garnish with lots of onions, cilantro and cabbage for a delicious meal.  During four-wheeling trips, I enjoy pork tacos for breakfast.

Special tools:  Cast iron skillet, zip-lock bag
Preparation time:  About 10 minutes
Cooking time:  About 10 minutes, allow marinate meat overnight, for best results
Yield:  1 serving of 2 tacos

6 oz pork, grilled or fried, chopped into chunks
2 flour tortillas, or 4, CD-sized corn tortillas
1/2 cup cabbage, shredded
1/4 cup fresh cilantro, chopped
1/4 cup onion, any variety, diced
1/4 cup red wine vinegar
1/4 cup olive oil for frying, more if needed, salad oil can be substituted
Salt to taste

Mix vinegar and olive oil together for marinade.  Chop pork into chunks, about 1/2" x 1/2."  Put into freezer bag with vinegar and olive oil and marinate overnight.

Chop cabbage, onion and cilantro; set aside.  Over medium heat, place pork in cast iron skillet, with marinade, and cook over medium heat, stirring constantly, until done; about 10 minutes.

Place pork on flour tortilla, add cabbage, onion and cilantro and serve immediately.

You may have noticed if you've read our sister web site,  www.ericrench.com, that I like to camp and explore four-wheel drive trails as often as I can.  Over the years, I've found that cabbage is much better than lettuce in difficult environments, as it keeps better and doesn't get brown and soggy.  Besides, I love the stuff!  It really makes a great garnish with pork, poultry or fish dishes.  

     Left:  On a recent camping trip, I'm cooking Pork Tacos for breakfast.  Right:  The finished product, ready to  eat.

When it comes to tacos, most people don't associate pork as a meat of choice, unless you're in Mexico. Pork keeps well, is quite low in fat and calories and marinates well.  So next time you're camping or want a quick, easy meal at home, give my pork tacos a try.


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