Pulled Pork Tacos with Tomatillo Salsa

Ingredients

Tacos

• 4 red potatoes, cooked and sliced 1/4-inch thick
• 1 pound pulled barbecue pork
• 1 cup grated Monterey Jack cheese
• 8 white corn tortillas
• Salt and freshly-ground pepper
• Olive oil

Tomatillo Salsa

• 8 medium tomatillos, husked and coarsely chopped
• 1 tablespoon finely diced red onion
• 1/2 tablespoon minced jalapeño
• 2 tablespoons fresh lime juice
• 2 tablespoons coarsely chopped cilantro
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and freshly-ground pepper

Instructions

Tacos

1. Prepare a wood or charcoal fire and let it burn down to embers.
2. For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/4 cup of cheese and season to taste with salt and pepper.
3. Fold over tortilla and brush with olive oil.
4. Grill for 3 minutes on each side, or until crispy and cheese has melted.
5. Serve with tomatillo Salsa.

Tomatillo Salsa

1. Combine tomatillos, onion, jalapeño, lime juice, cilantro, olive oil and honey in a bowl.
2. Season with salt and pepper.
3. Refrigerate, covered, for up to 1 day.
4. Bring to room temperature before serving.