Pork Tacos with Cabbage and Asparagus Recipe

I have heard the term “sustainable” a lot over the past couple of years. Mostly I hear it in reference to our planet’s mineral and other natural resources. I also think it handily applies to our kitchens and dinner tables as well, making sure our meals do what they are supposed to do: nourish our bodies as well as our minds for the long haul. And you know what? Leftovers play an important part of the overall sustainability philosophy. Parents have been doing the leftover thing for years, and it is a good practice to think about what you’re going to do with the leftovers by consciously and actively working those leftover options into your family’s weekly meal plan.

For instance, recently I prepared a big ole pork roast for a big Sunday dinner, and the next two days I found delicious ways to incorporate the yummy leftover pork into family recipes. So, on Taco Tuesday, I already had the protein prepped for dinner. The result was Pork Tacos with Cabbage and Asparagus that our boys loved! Check out the how-to right down below.

Pork Tacos with Cabbage and Asparagus

Ingredients:

2 cups chopped leftover pork
3 cups chopped cabbage
1 medium yellow onion, sliced thin
1/2 cup squash, shredded
8 – 10 asparagus spears, trimmed
1/4 cup parsley, chopped
4 – 6 taco shells
4 Tbsp of extra virgin olive oil

Directions:

Warm two cups of leftover pork and set aside.
In a large skillet over med-high heat add two tablespoons of extra virgin olive oil, when the oil is hot add the chopped cabbage and half of the sliced onions, salt and pepper to taste. Sauté cabbage and onion mixture until it is tender, 12- 15 minutes, transfer to a bowl and set aside.
Dice the remaining uncooked onion and place into a small serving bowl, and set aside.
In the same skillet add 1/2 tablespoon of olive oil, when the oil is hot add asparagus and cook for 4 minutes, make sure to move the asparagus around to prevent burning. Place prepared asparagus on a serving dish and set aside.
Run fresh squash slices through a food processor using a shredding blade or attachment, then place into a small serving bowl.
Lay out warmed pork, sautéed cabbage and onions, grilled asparagus, fresh onions, fresh shredded squash, chopped parsley and taco shells.
Serve.

These Pork Tacos with Cabbage and Asparagus are great served with Sriracha or other traditional taco toppings such as salsa, sour cream, and peppers.

Pork Tacos with Cabbage & Asparagus

Author: D. Durand Worthey

Recipe type: Entree

Cuisine: Mexican Inspired

Serves: 6

Ingredients

2 cups chopped leftover pork
3 cups chopped cabbage
1 medium yellow onion, sliced thin
½ cup squash, shredded
8 - 10 asparagus spears, trimmed
¼ cup parsley, chopped
4 - 6 taco shells
4 Tbsp of extra virgin olive oil

Directions

Warm two cups of leftover pork and set aside.
In a large skillet over med-high heat add two tablespoons of extra virgin olive oil, when the oil is hot add the chopped cabbage and half of the sliced onions, salt and pepper to taste. S
auté cabbage and onion mixture until it is tender, 12- 15 minutes, transfer to a bowl and set aside.
Dice the remaining uncooked onion and place into a small serving bowl, and set aside.
In the same skillet add ½ tablespoon of olive oil, when the oil is hot add asparagus and cook for 4 minutes, make sure to move the asparagus around to prevent burning. Place prepared asparagus on a serving dish and set aside.
Run fresh squash slices through a food processor using a shredding blade or attachment, then place into a small serving bowl.
Lay out warmed pork,
sautéed cabbage and onions, grilled asparagus, fresh onions, fresh shredded squash, chopped parsley and taco shells.
Serve.
The Pork Tacos with Cabbage & Asparagus are great served with Sriracha or other traditional taco topping, i.e., salsa, sour cream, and peppers.