Well... okay, you'll need to add tortilla wraps, some salsa, some guacamole, and a big spoonful of my beloved red-cabbage-cole-slaw, and then BA-DA-BING... BBQ Tacos! The red cabbage is a highly recommended addition to this taco affair. There is something so good about the contrast of the tartness of the cabbage slaw and the sweet-brown-sugary-ness of the BBQ pork. If I wasn't so full of tacos right now, I think this would make me hungry all over again. (In case you're worried that we are eating leftovers from last weekend, and are going to poison ourselves, let me reassure you. We made John's rib recipe in the city, using the broiler instead of the grill for the last cooking step, on Friday night to celebrate our friend Phoebus's birthday. Verdict: Equally delicious in oven vs. on grill, but your kitchen gets hot as billio, so tell your friends to come in swimsuits if this is your dinner party plan.)
It's been a while since I posted the recipe for the red cabbage salad, so I thought I'd stick it on the blog again, in case anyone wants to revisit this while enjoying the BBQ pork tacos.