Let’s talk about a weeknight winner—these Leftover Pork Tacos are everything you want when dinner needs to happen fast and still feel like a treat. Juicy, well-seasoned pulled pork gets reheated and piled into warm tortillas, then topped with your favorites like pickled onions, chilies, and cilantro. It’s one of those meals that looks like you planned it, but secretly came together in under 30 minutes.
If you’ve got leftover pulled pork hanging out in the fridge, this is how you make it shine again. Honestly, it might be even better the next day.
Why You’ll Love These Leftover Pork Tacos
- This is a true 20-minute meal—minimal prep, maximum flavor.
- Perfect for using up leftover shredded pork from the night before.
- Super flexible: switch up the toppings or tortilla types to fit your mood or diet.
- Ideal for busy families, taco nights, or even casual entertaining.
- Easy to scale up if you’re feeding a crowd.
- Kids tend to love anything in a tortilla—trust me, it’s a dinner table win.
Leftover Pulled Pork Ingredients
Here’s everything you’ll need to bring this taco magic to life:
Pulled Pork – Use whatever leftovers you’ve got, whether it’s plain or already dressed with BBQ sauce. Homemade or store-bought works just fine.
Pickled Red Onion – Quick-pickled with a splash of apple cider vinegar, sugar, and salt. It adds tang and color that balances the richness of the pork.
Tortillas – I love soft flour tortillas for these, but corn tortillas or even crunchy shells work great if that’s what you have.
Toppings (Optional but encouraged):
- Shredded carrots
- Sour cream
- Jalapeño slices
- Lime wedges
- Fresh cilantro
How To Make Leftover Pork Tacos
Let’s break it down step-by-step so your tacos come out just right.
1. Warm the pulled pork
Reheat the pork gently in a skillet, the microwave, or the oven with a splash of broth or its own cooking juices to keep it moist.
2. Pickle the red onions
Thinly slice a red onion and soak it in a mix of hot water, sugar, vinegar, and salt. Let it sit while you prep the rest. In just a few minutes, they’ll turn pink and mellow.
3. Warm the tortillas
Wrap tortillas in foil and warm in the oven, or microwave them wrapped in a damp paper towel. This keeps them soft and pliable.
4. Build your tacos
Add about ¼ cup of hot pulled pork to each tortilla. Top with your pickled onions, carrots, sour cream, jalapeños, cilantro, and a squeeze of lime.
Then fold it up and dig in.
Frequently Asked Questions
What type of pork is best for pulled pork?
Cuts like pork shoulder, pork butt, or Boston butt are ideal. They’re marbled with fat and break down beautifully when slow-cooked, giving you that juicy, tender meat perfect for shredding.
How do I reheat pulled pork without drying it out?
Use low heat—either in a pan or in the oven—and always add a little moisture (stock, water, or pork juices). Cover it to trap steam and prevent it from drying out.
How do I know my leftover pulled pork is fully reheated?
It should be piping hot and easy to shred with a fork. If you like to be precise, aim for an internal temp of around 205ºF (about 96°C).
What’s the best way to warm tortillas?
Wrap them in foil and heat in a low oven, or use the microwave method with a damp paper towel. Either way, it keeps them soft without drying out.
What Else Can I Make With Leftover Pulled Pork?
If you’ve got a stash of pulled pork, lucky you. Here are more ideas to stretch it into delicious meals:
- Nachos loaded with cheese, beans, and pork
- Pork chili for a cozy bowl of comfort
- Burrito bowls with coconut rice and veggies
- Sandwiches using slider buns or crusty rolls
- Sweet potato shepherd’s pie with a pork twist
- Pork enchiladas or tacos with different toppings
- Even pizza—trust me, pulled pork and barbecue sauce on a pizza is unreal
- Sweet potato hash for a hearty breakfast-for-dinner option
Variations & Substitutions
These tacos are super flexible. Try any of these spins to make it your own:
- Swap tortillas for lettuce wraps for a low-carb version
- Use crunchy taco shells if you’re craving texture
- Add tomato salsa, guacamole, or your favorite hot sauce
- Try feta or grated cheddar for a cheesy finish
- Mix in lime mayo, gochujang mayo, or even chipotle sauce for extra kick
- Love spice? Toss on some pickled jalapeños or fresh chili slices
Tips & Tricks For Making Carnitas From Leftover Pork
- Going gluten-free? Use corn or certified gluten-free tortillas
- Pork looking dry? Stir in more broth, leftover juices, or BBQ sauce
- Serving a crowd? Set out toppings in little bowls so everyone can customize their own taco
- Short on time? Skip the pickling and just use fresh sliced onions for crunch
How To Serve
Planning a fun taco night? These pulled pork tacos pair beautifully with:
- Fish stick tacos or grilled corn & black bean tacos for variety
- A big batch of sweet potato fries or roasted corn riblets
- Refried black beans or a smoky eggplant chili
- Chicken fajitas or oven-baked vegetarian quesadillas
Whether it’s taco night or just a random Tuesday, these tacos will fit right in.
Reheating
Keep it gentle—pulled pork does best with low heat and a bit of added moisture. Skillet, oven, or microwave all work. Just remember: dry pork is sad pork. A splash of stock or a bit of the original cooking liquid can make all the difference.
Leftover Pork Tacos
These leftover pulled pork tacos make for a perfect weeknight dinner. Seasoned just right, the juicy meat is quickly reheated and served with your favorite toppings. You'll be thrilled to have pork leftovers to use up!
Ingredients
- 2 cups pulled pork
- A splash of chicken broth, vegetable broth, leftover pork cooking juices, or water
- ½ small red onion, thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup hot water
- 1 tsp sugar
- 8 small tortillas (soft flour or corn)
- 1 cup shredded carrot
- ½ cup sour cream
- 1 red jalapeño pepper, thinly sliced
- 1 lime, cut into 8 wedges
- Fresh cilantro (optional)
- Sea salt
Instructions
- Heat the pulled pork Add a generous splash of broth, cooking liquid, or water to the pork to keep it moist.
- Warm in a large pan over medium heat, stirring occasionally until heated through / Microwave in 30-second increments until hot /Heat in a preheated 300ºF/150ºC oven, in a covered ovenproof dish, until hot.
- Make the quick pickled onionsWhile the pork is warming, thinly slice the red onion.
- In a small bowl, dissolve the sugar in the hot water. Add the vinegar and a pinch of salt.
- Add the onion slices and let sit a few minutes until they turn bright pink.
- Warm the tortillas
- Microwave tortillas covered with a damp paper towel in 30-second intervals until warm / Wrap in foil and place in the oven for a few minutes.
- Assemble the tacos
- Drain the pickled onions.
- Add about ¼ cup of hot pulled pork to each tortilla.
- Top with shredded carrot, pickled onions, and a generous spoonful of sour cream.
- Serve with jalapeño slices, a wedge of lime, and cilantro if desired.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 349Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 40mgSodium 853mgCarbohydrates 47gFiber 3gSugar 15gProtein 16g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing And Freezing Leftover Pork
Pulled pork freezes beautifully. I like to portion it out into freezer bags with a little of the cooking juice, flatten them, and freeze flat for easy stacking.
Storage tips:
- Fridge: Up to 3–4 days in a sealed container
- Freezer: Up to 3 months. Thaw overnight in the fridge before reheating
It’s one of those ingredients that pays off big when you make a little extra.
These leftover pulled pork tacos are a go-to in my kitchen—quick, satisfying, and packed with flavor. Whether it’s a weeknight or a laid-back weekend, they always hit the spot.
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