Honey Chipotle Pork Tacos

Anyone who knows me knows how much I adore Latin-inspired food, as well as the fact that tacos are a staple in my life. Tacos aren't just for Tuesdays! I've tried tacos made with beef, chicken, pork, shrimp, and fish...every restaurant puts its own flair on their recipes. I've tried so many I can't even choose a favorite. They all have such a different appeal, and I'd like to think I can create recipes that appeal to everyone's taste buds, too! In the near future, I plan to fine tune my Latin-inspired recipes for you. 

If you've been reading my blog at all, you know it was "pork week" last week. I cooked a pork loin in the crock pot and used the pork in my own different original recipes all week long. The final recipe (and quite possibly the best) was this:

Honey Chipotle Pork Tacos (makes 4 servings)

[ For the Pork ]

3 c. pulled pork

4 tsp. honey

2 tsp. chili powder

1/2 tsp. cayenne pepper

1 tsp. garlic powder

[ For the Broccoli Slaw ]

2 c. bagged broccoli slaw

4 tbsp. cilantro

2 tsp. garlic powder

1/4 tsp. black pepper

2 tsp. Red Wine Vinegar

4 tsp. Extra Virgin Olive Oil

8 tsp. pico de gallo

1 avocado, cut into small chunks

8 corn tortillas

[ directions ]

Place shredded pork in a small pan on medium heat. Add honey, chili powder, cayenne and garlic. Once thoroughly mixed, reduce heat to low.

In a large bowl, add broccoli slaw, cilantro, red wine vinegar and oil. Mix well. Then add spices and mix again. Let sit while you cut avocado into small pieces

Portion out 3/4 c. pork and split between two warm corn tortillas. Top each taco with about 1/4 c. slaw mixture, 2 tsp. pico de gallo and avocado. Enjoy!