Peel and slice shallot into very thin rounds.

Halve lime. Cut one half into wedges and juice the other half.

In a microwave-safe bowl, combine shallot, lime juice, and 1 Tbsp. water. Microwave, 30 seconds.

Set aside, at least 5 minutes.

In a mixing bowl, combine slaw mix and ranch dressing. Set aside.

Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pulled pork and corn to hot pan and stir occasionally, breaking up pork into small pieces, until starting to crisp, 3-5 minutes.

Add BBQ sauce and 1/4 cup water and bring to a simmer. Once simmering, remove from burner.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Plate dish as pictured on front of card, filling tortillas with pork mixture and slaw and topping with pickled shallot, crispy jalapeños (to taste), and sour cream. Squeeze lime wedges over tacos (to taste). Bon appétit!