As a born-and-bred Texan, I always looked forward to Taco Tuesday at my favorite local Tex-Mex joint. Tex-Mex runs in my blood and I love those flavors, but I find it fun to mix things up every now and then. After giving it some thought, I finally jumped at the chance to combine two of my favorite things – tacos and balsamic vinegar.
It was a hit! Making the pulled pork for the tacos turned out to be one of the best things I’ve ever done because this pork is fabulous in any form or fashion. The recipe makes a good amount, so I was able to use the leftovers for Italian carnitas (by crisping the shredded pork up in olive oil), and I also used it to make a great ragu for pasta with seared mushrooms.
The tacos were the icing on the cake, though. We served them with baby arugula, cherry tomatoes, and cubed whole milk mozzarella for a super flavorful Taco Tuesday my husband has been asking for ever since!