Smoked pulled pork needs only heat and acidity to shine. Toast some tortillas, warm the pork with vinegar and a touch of heat, then pile it high with a sharp slaw that balances the smoke and salt.

Serves 2. 20 minutes, 15 at the stove.

About 1160 calories a serving, 56 g protein, 94 g carbohydrate, 69 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 2 tablespoons oil in a medium pan over medium-high heat. Add 1 lb of the pulled pork and 2 tablespoons vinegar, breaking the pork into smaller shreds as it heats, about 3 minutes. Add 2 minced garlic cloves and stir until the pork is warm through and the kitchen smells like smoke and caramel.3 min
2. While the pork warms, shred half a head of green cabbage into thin strands. Dress it with the remaining 1 tablespoon oil, a pinch of salt, and pepper, tossing until it wilts slightly.
3. Toast 8 corn tortillas in a dry skillet over medium heat until they smell sweet and char in spots, about 30 seconds per side, stacking them as they finish.2 min

Note Swap the tortillas for thick-cut bread or cornbread if you prefer. Leftover pork and slaw keep separately for three days in the fridge; reheat the pork gently with a splash of water. Serve with lime wedges, hot sauce, or cilantro if you have them on hand.