These pulled pork tacos are spot-on easy summer food. Simply stuff tortillas with the pork, dress with a blazingly hot sauce, and eat. Sour cream tames the heat.
Joe Yonan is the James Beard award-winning food and dining editor of the Washington Post. He’s also the author of Eat Your Vegetables and Serve Yourself. He previously worked as a food writer and travel editor at The Boston Globe. Born in Georgia and raised in West Texas, Yonan got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer. He lives in Washington, D.C.