New Recipe: Vegan BBQ Pork Tacos.

As with my most recent new recipe, this one started with a case of mistaken identity. We’ve been working to “shop” from our freezer and pantry this month, so after a scan of our freezer items last week I was delighted to see two packages of veggie pulled “pork” in there just waiting to be used. Why not pulled-pork tacos, I figured? I already had refried beans, salsa, and most of the vegetable accompaniment – just a few new taco shells were all that was needed.

So when Saturday night came and I moseyed into the kitchen to remove my now-thawed pulled pork from the fridge, I gave it another look and noticed it was not just plain old pulled pork. No, instead it was barbecue “pork.” In fact, the company’s name is … Barvecue. Why I thought this would be anything different is anybody’s guess, but we’re all just doing our best to keep our head above water at this point, aren’t we?

And just like with the veggie-dog pizza kerfuffle, I brought the bag into the living room to show LeeLee, who, like last time, exclaimed with enthusiasm, “DO IT!”

Why not, right?

Friends, this recipe was a total success. The BBQ pork, as it stands, is not overly saucy, which made it easy to work with inside a taco, and while there was a definite barbecue flavor, it wasn’t overwhelming. In fact, I dare say it was complementary of the other more “standard” taco components, from the refried beans to the salsa to the sour cream, lettuce, tomato and all the rest.

What’s more, we had so much left over that we recommissioned it all for breakfast tacos the next day! A great dinner, wonderful ingredients, AND enough for leftovers? What could be better?

The recipe’s below. Let my experiment be your success!

:)

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