Cuban Tacos

I can never decide between making a cuban sandwich or pulled pork tacos with leftovers from Slow Roasted Pork - this is the perfect marriage. All the flavors of a cuban sandwich in a tasty taco.

Ingredients

• 2 cups pulled pork (leftovers from Slow Roasted Pork)

• 1/2 cup chicken stock

• 6-8 slices ham

• 6-8 slices swiss cheese

• 1/4 cup sliced bread and butter pickles

• 2 tablespoons dijon mustard

• Flour tortilla shells

Instructions

1. Simmer chicken stock in a skillet over medium heat and add the pulled pork to heat through.

2. In another skillet sear the ham slices on both sides

3. Warm the tortilla shells in the oven or on the stove (I like to char these on the stovetop flame)

4. To assemble the tacos, spread the dijon mustard, top with a slice of cheese, a slice of ham, some of the pork, and a few pickles.

Takes 15 minutes

Serves 4