In a recent article, we supplied a recipe for sweet chili sauce braised pork shoulder. We incorporated the pork into spring rolls, which were wholly satisfying. If you’ve ever made pork shoulder, though, you know that it results in a ton of meat. So, we had leftovers. A lot of leftovers. Being both conservationists and people who love delicious food, we asked ourselves, “In what other dish would sweet chili sauce braised pork shoulder taste magnificent? Tacos. The answer was, as it often is, tacos.

Besides their delectability, we love tacos because they are simple. We toasted tortillas in a cast iron skillet. We added the pork, then an Asian slaw, then sriracha mayo. We garnished the dish with lime wedges and fresh mint, basil and parsley. Finally, we devoured these tacos. The last part is actually inaccurate. We first had to take photos for this article. That took a while. But, once finished, we ate very speedily.

For the pork shoulder, follow this recipe. Here’s how we made the Asian slaw.

Asian Slaw for Pork Shoulder Tacos

Ingredients

• Two tablespoons of rice vinegar
• One tablespoon of sesame oil
• 1/2 cup of red cabbage, roughly chopped
• Two tablespoons of red onion, finely chopped
• Half a carrot, matchstick cut
• Half a cucumber, peeled and matchstick cut
• One teaspoon of ginger, grated

Directions

Put vegetables in a bowl. Add vinegar and oil. Toss. Let sit for 30 minutes before serving. Very easy.

For our tacos, we used store-bought tortillas and sriracha mayo. If you’re more ambiguous than you, feel free to make them from scratch.