Drizzled with Spicy Sweet Soy Glaze, these Pulled Pork Mini Tacos are deliciously bite size and ready to party. A perfect snack on any game day or Super Bowl celebration.
Makes 35-40 mini tacos
As the mixture heats, prepare a clean pint jar and pack it with with the thinly sliced apple and carrot pieces. Pour the simmering vinegar mixture over the top of the apples and carrots, followed by the salt and pepper. Seal the jar with a lid, and shake to combine. Refrigerate for at least 2 hours and up to overnight to pickle the fruit and veggies. Store in the fridge and use within a few weeks.
Preheat the oven to 350°F. Using a round cookie cutter 3-inches in diameter, cut out 5 small circles from each large tortilla. Reserve the tortilla scraps for another use (see note below).
Turn two muffin tins upside down, so that the cups stand upward. Arrange the coated tortillas on the muffin tins, folding them gently in half so that they sit between the cups (as pictured above). Set the upside-down muffin tins on baking sheets and slide them into the oven. Bake for 10-12 minutes until slightly hardened – they should keep their folded mini taco shape when removed! Keep the oven on for the next step.
Spray a 9 x 13 inch casserole or baking dish with cooking spray. Fill each mini shell with at least a tablespoon of pulled pork mixture and line them up in the baking dish in rows so that they sand up. Fill the pan with as many as possible. Drizzle the mini tacos with the remaining Spicy Sweet Soy Glaze.
Bake the mini tacos in the oven at 350°F for about 5 minutes – just enough time to heat them through. Pre-garnish each taco with a few slices of Apple Carrot Slaw, crumbled Cotija or Queso Fresco, and torn cilantro, or allow guests to add their own toppings as desired. Any left-over glaze can be served on the side as well.
Homemade Tortilla Chips: Don’t let those flour tortilla scraps go to waste! Prepare a baking sheet with foil, and spread the scraps out. Sprinkle with a teaspoon of salt. Bake in the oven at 350°F for 5-10 minutes, until slightly golden. Remove from oven and store in an airtight container at room temperature for 2-3 days. Serve with left over mini taco ingredients or salsa for dipping.