From the menu of ... Salt Factory

A. Chef Richard Wilt sent us this recipe and we agree, the cole slaw is truly wonderful. You won’t find “jalapeno” in the ingredients for the slaw, but you will find chipotles, which are smoked jalapenos. Wilt likes the way they work with pork, and we like the way the smokiness blends with the sweet heat of the Thai sweet chili sauce. You won’t have any trouble finding a way to eat up any extra slaw. At Salt, they fry their own taco shells. You may want to fry your own, or serve this tostada-style on crisped corn tortillas. One additional garnish at the restaurant is a spoonful of chipotle crema and a drizzle of more chili sauce.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of – name of restaurant" in the subject line.

Salt Factory’s Pulled Pork Tacos with Jalapeno Cole Slaw

Hands on: 25 minutes

Total time: 1 hour, 10 minutes

Serves: 4

1 pound boneless pork shoulder

1/2 cup Adobo seasoning

1 large yellow onion, roughly chopped

1 jalapeno, sliced

3 cups shredded cabbage or cole slaw mix

1/2 cup sliced red onion

1/4 cup chopped cilantro

1/2 cup mayonnaise

1/4 cup chipotle peppers with adobo sauce

1/4 cup sweet chili sauce

2 tablespoons red wine vinegar

Salt and pepper

8 6-inch crisp corn taco shells

1/2 cup shredded cheddar or Monterey jack

Taco sauce or habañero salsa, if desired

In a large saucepan, combine pork, Adobo seasoning, onion and jalapeno and add water to cover. Bring to a boil, then reduce to a simmer and cook until pork is fork tender, about 1 hour. Remove pork from water, discard cooking water and solids. Shred pork and set aside, keeping warm.

While pork is cooking, make cole slaw. In a large bowl, toss together cabbage, onion and cilantro.

In the bowl of a food processor, make dressing by combining mayonnaise, chipotles, sweet chili sauce and vinegar. Pulse just until chipotles are pureed.

Pour dressing over cabbage mixture and stir together. Taste for seasoning.

When ready to serve, divide pork evenly among taco shells. Top pork with cole slaw and sprinkle with cheese. Serve each person 2 taco shells. Offer taco sauce or habañero salsa, if desired.

Per serving: 816 calories (percent of calories from fat, 62), 33 grams protein, 41 grams carbohydrates, 7 grams fiber, 54 grams fat (13 grams saturated), 81 milligrams cholesterol, 709 milligrams sodium.