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8 oz. Smoked Pork Belly
18 ea. Corn Tortillas Sliders
8 fl. Oz. Cotija Cheese
8 fl. Oz. Grilled Pineapple Salsa Amarillo
8 fl. Oz. Pickled Peppers and Onions
1 Bunch Cilantro
Heat a heavy pan to high heat and re-heat the pork until hot. Remove the meat from the pan and set aside. Heat tortillas in the pan. Serve the tacos topped with smoked pork belly, salsa, pickled peppers and onions, chopped cilantro and cotija cheese.