Quick Mesquite BBQ Pork Tacos

 

The salsa for these tacos is what makes them so wonderful, and you don't have to chop a single ingredient. 

Just open 3 canned products and your favorite tortilla, add some cheese, and you're all set! 

Here's how you make them. 

Ingredients:

• 28 ounce can Keystone Pork.
• 14.5 ounce can Great Value Fire Roasted Tomato Salsa.
• 16 ounce can Bourbon BBQ Manwich.
• 20 small White corn or low carb tortillas.
• 1 pound Shredded cheese (like cheddar). 

Directions:

1. Heat 1/2 cup of the canned pork in the microwave for 1 minute. 
2. Shape a piece of nonstick tinfoil into a 10 inch square with 1 inch sides (see photos).
3. Rinse 4 tortillas under the tap (unless using low carb), and use the tinfoil box to help them hold a taco shape (see photos). 
4. In a medium storage container with lid, mix the salsa and Manwich together. 
5. Add 2 tbsp pork per taco. 
6. Top with 3 tbsp BBQ salsa per taco. 
7. Add 1 to 2 tbsp shredded cheese per taco. 
8. Place in an airfryer and cook @ 400 degrees Fahrenheit for 6 minutes. 

Serve with Guacamole, Pico, and Sour Cream, if desired. 

Makes 5 individual servings. 

Note: guac made using 1 very ripe avocado, 2 tsp lemon juice, 2 tsp hot pickled jalapeño brine, salt to taste, and 1/2 tsp garlic powder.