These tasty tacos are a good reason to plan to have leftover pork roast. Serve with tortilla chips and guacamole for dipping.

Shredded Pork Tacos

3 cups shredded or finely chopped roast pork
1 cup chopped onion
1 garlic clove, crushed
1/2 jalapeno chile, minced *
12 flour tortillas, warmed
3 cups shredded lettuce
2 cups diced tomatoes
3/4 cup shredded Cheddar cheese
Salsa, as desired

1. In large nonstick skillet, sauté onion in oil over medium heat for 5 minutes, until soft and translucent.
2. Stir in garlic and jalapeno; cook and stir for 1 to 2 minutes, until garlic is soft but not brown.
3. Add cooked pork; toss lightly. Heat through thoroughly.
4. In each tortilla, roll up 1/4 cup pork, some lettuce, tomatoes, 1 tablespoons cheese and top with salsa, if desired.

Serves 6.

* Always wear rubber gloves when handling hot chiles.

Recipe provided courtesy of Pork, The Other White Meat.