Matt Hussey's Pulled Pork Fried Tacos | Blackstone Griddles

Matt Hussey is bringing the crunch with his Fried Pulled Pork Tacos! These tacos are packed with pulled pork, zesty green chilies, and perfectly seasoned onions. Watch as he finishes them off on the griddle – the crispy result is pure taco perfection!

Matt Hussey's Easy Pulled Pork in the Blackstone Pellet Grill https://youtu.be/rH5A-g5I6Io

Pulled Pork Fried Tacos: https://blackstoneproducts.com/blogs/recipes/pulled-pork-fried-tacos

Ingredients
½ medium onion, diced
1-2 lbs. leftover pulled pork
½ can fire-roasted green chiles (from a small can)
2 tsp. Blackstone Street Taco Seasoning (adjust to taste)
2-4 tbsp. avocado oil (divided)
10 corn tortillas
12 oz Mexican blend cheese (or a mix of cheddar, Monterey Jack, and Colby Jack)

For the sauce:
1 cup sour cream
1 tbsp. diced chipotle in adobo, with extra sauce

Directions
1. Preheat the Blackstone griddle to low heat.

2. Add 1 tsp. of oil to the griddle, then sauté the diced onions and green chiles for 3-4 minutes until softened.

3. Add the pulled pork to a separate section of the griddle and warm it up. Sprinkle with Street Taco Seasoning.

4. In another section of the griddle, add 1 tbsp. of oil and place the tortillas to warm them. The goal is to make them pliable, not crispy. Once soft, remove and set aside.

5. Add the cheese to the pulled pork, onions, and chiles. Mix everything well, then transfer to a bowl and set aside.

6. Fill each tortilla with about ¼ cup of the pork-cheese mixture. Fold the tortillas in half to form tacos.

7. Add 2 more tbsp. of oil to the griddle. Once hot, fry the tacos for 2-3 minutes on each side until golden brown.

8. While the tacos are frying, mix the sour cream and diced chipotle peppers in adobo sauce to make the chipotle sour cream.

9. Once the tacos are crispy and golden on both sides, remove them from the griddle and place them on a paper towel to drain any excess oil.

10. Serve the tacos with the chipotle sour cream and enjoy!

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