Crisp Pulled Pork Tacos are an irresistibly delicious way to change up your average taco night.

With crunchy taco shells and plenty of cheese on top, this taco recipe is one of our favorite ways to use leftover pulled pork.

Leftover Pulled Pork Tacos

Taco shells are beyond handy to have in the pantry for quick and easy dinners. You can stuff them with almost anything and have an easy dinner in a crunchy “wrap” in minutes.

We love to make our tacos with everything from The Best Taco Meat to leftover Grilled Chicken or Shredded Chicken, Carnitas (street taco style), and all of the different Pulled Pork varieties.

Just about any leftover works when it’s held in a crispy taco. And yes, my kids have tried stuffing taco shells with almost everything.

Leftover Pulled Pork

Pulled pork is my go-to main dish for so many reasons: it can be made in the crockpot, it easily feeds a crowd, it makes spectacular leftovers, it can be used in countless ways!

Classic Sweet and Tangy Pulled Pork, Mexican Pulled Pork, Slow Cooker Pork Carnitas, Crock-Pot Green Chile Pork, and Spicy Honey Lime Pork are all great options here.

We love pulled pork in traditional Pulled Pork Sandwiches with a side of Garlic Lover’s Potato Salad as well as rolled into Enchiladas and Taquitos for a Mexican Meal that feeds a crowd.

I’ve also been known to toss pulled pork in taco salad and serve it with p

Four Cheese Margherita Pizza

This Four Cheese Margherita Pizza recipe is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margherita lately and while we love a classic margherita, this one is packed with so much flavor it’s hard to not make it.

There’s something especially wonderful about how the cheeses work together. The first time we made the pizza and I threw that feta on top I thought, this could be pushing it, that may be too much cheese.

But is there ever too much cheese?

Or bread?

Or pizza? I mean, come on.

The dough is a Neopolitan crust which means super thin. We prefer thin, crispy and chewy crust. And we loooove the marinated tomatoes. It makes the pizza even more awesome! They only take a quick soak, and if you leave them too long they will start to break down too much, but trust me, they are totally awesome.

In the end it’s a dang good four cheese margherita pizza so what more can I say other than, just trust me on this one and make it for your family asap!

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Slow Cooker Mexican Pork is some of the best pulled pork you can make at home. On its own, stuffed into tacos or burritos, or served over rice, the pork is slightly spicy, with just enough heat to keep it interesting.

Slow Cooker Mexican Pork

The Mexican spices infuse the pork roast as it simmers in the crock-pot; meaning that with very little effort you can have dinner on the table.

I’ve made this pork countless times over the past ten years. After I made this the first time and served the pork in burrito bowls; I couldn’t resist trying my hand at the taquitos that I’ve included below.

Mexican Pulled Pork

In the past, I’ve used a sirloin tip pork roast for this recipe, but any pork you enjoy will work. An 8-10 lb pork shoulder works nicely when cooking for a crowd or when you want to have an abundance of pulled pork on hand.

Leftover pulled pork freezes beautifully. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.

Use the Slow Cooker Mexican Pork to make Pulled Pork Tacos, Red Chile Burritos, Quesadillas, or Pulled Pork Enchiladas for easy make-ahead meals.

I highly recommend multiplying this recipe for the largest amount of pork you can fit in your crock-pot. Trust me that you will want to have a lot of leftovers.

June 4, 2022

Welcome to the weekend, my friends! We’ve had a fun first week of summer over here. We drove up to Cleveland, visited the Rock and Roll Hall of Fame (photos at bottom of post), and had lunch at Larder Deli and Bakery. 

If you’re in the area, Larder is a must-try. We had the pastrami, the Reuben, and the fried chicken sandwiches. Every single bite was fantastic. Oh! The oatmeal cream pies, the stoner bar, and the chocolate rye cookie were all keepers too.

ON THE BLOG this week: Smoky chipotles, garlic, and honey are combined in this Chipotle Chicken Marinade. This simple marinade is packed with an awesome smoky southwestern flavor.

Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze. These cookies are so irresistible, that I happily ate cookies in lieu of my dinner the first time I made them. (Traditional and gluten-free variations are both included with this recipe)

Perfectly bite-size Marinated Tomatoes are seasoned with a combination of oil, vinegar, and spices along with just the right amount of sweetness. I’ve always liked tomatoes, but these tomatoes are irresistible!

Tender pasta and mouthwatering flavorful tomatoes are tossed together with a tangy-sweet dressing to make a versatile Tomato Pasta that can be served warm, cold, or at room temperature. This is perfect for summer barbecues and potlucks, as it can be left out for a couple of hours without any issues.

Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars. Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

What I’m CRAVING: A few weeks ago, I had the most amazing fish I’ve ever tasted while in Florida. It was Chilean Seabass and when I tell you it was unforgettable, well, it really was. I’ve been thinking about it for weeks now. So, when I saw my friend Courtney’s Lemon Caper Butter Chilean Seabass I put her recipe on my list to try soon!

We are not strangers to seafood over here, as evidenced by the number of salmon recipes and more on the website, but I haven’t been very creative with our seafood choices in a while. I’m looking forward to trying my hand at cooking seabass soon.

Reeses Ice Cream Pie

For those hot summer days or quiet winter nights Reeses Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it. 

I was shocked that out of all of us it was little Grayson who devoured slice after slice. 

HOW?! I expected him to be sick to his stomach but ice cream does not phase the child! 

Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!

Ingredients for Reeses Ice Cream Pie

The ingredients are simple and all revolve around chocolate and peanut butter…heaven!! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:

For the Crust

• Chocolate Graham Cracker Crumbs
• Butter
• Sugar
• Hot Fudge

For the Pie

• Reese’s Ice Cream (Breyer’s brand is our go-to)
• Cool Whip
• Peanut Butter
• Mini Reeses Peanut Butter Cups
• Reeses Peanut Butter Cups
• Mini Unwrapped Reeses Peanut Butter Cups

The measurements for each ingredient can be found in the recipe card at the end of the post.

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