8 small flour tortillas
1 lb. pulled barbecued pork, warm
1/2 cup coleslaw (find recipe at charlestonmag.com)
1/2 cup barbecue sauce, warm
8 wedges of lime
Cilantro sprigs
Warm tortillas either by toasting them briefly on a griddle or wrapping them in foil and placing them in a 350°F oven for four or five minutes. Place tortillas on individual plates or lay them out on a platter and divide pork evenly among them. Divide the coleslaw evenly over the pork. Drizzle barbecue sauce over slaw. Garnish each taco with a wedge of lime and a fresh sprig of cilantro. Serve warm.
