Bbq Pulled Pork Tacos
How to make Bbq Pulled Pork Tacos Recipe - Sparked by a childhood of weekly cooking sessions with his mom, John's passion is bringing quality Southern barbecue to the Bay Area. He’s spent countless hours experimenting with fire, meats, sauces and recipes to ensure his BBQ meets the high standards of the Texas Hill Country from which he hails. "True Texas-style barbecue goes beyond the average barbecue fare to create an art form,” he says. "It instills a flavor and tenderness that will never be achieved using the standard grilling method." Recipe from John Capelo, HILL COUNTRY BARBECUE
MAKES 20 TACOS
PORK RUB:
4 tbsp (60g) kosher salt
2 tbsp (24g) granulated sugar
2 tbsp (25g) packed brown sugar
2 tbsp (14g) chili powder
2 tbsp (14g) paprika
1 tbsp (7g) cumin
1 tbsp (10g) minced raw garlic
1 tbsp (9g) minced raw onion
1 tbsp (15g) black pepper
1 tsp cayenne pepper
6-to 8-lb (2.7 to 3.5kg) pork shoulder (we recommend using natural, bonein pork butt)
SESAME DRESSING:
1 cup (236ml) peanut oil
½ cup (118ml) rice wine vinegar
¼ cup (85g) honey
¼ cup (59ml) sesame oil
¼ cup (59ml) soy sauce
3 tbsp (47g) Sriracha sauce
SPICY CILANTRO SESAME SLAW:
½ head red cabbage, finely sliced
¼ head green cabbage, finely sliced
2 cups (99g) finely sliced carrot
1 bunch cilantro, chopped
¼ cup (40g) chopped roasted peanuts
Sesame seeds (optional)
PORKLICIOUS BBQ SAUCE (SOUTH CAROLINA SWEET MUSTARD)
1 cup (251g) yellow mustard
½ cup (96g) granulated sugar
¼ cup (50g) packed light brown sugar
¾ cup (177ml) cider vinegar
¼ cup (59ml) apple juice
½ tbsp (4g) chili powder
1 tsp black pepper
1 tsp white pepper
¼ tsp cayenne pepper
½ tsp soy sauce (or omit for gluten-free)
1 tbsp (14g) butter
1 tsp liquid smoke (hickory flavoring)
1 tbsp (15ml) lemon juice
20 (6” [15cm]) flour tortillas
Method:
To make the pork rub, combine all the ingredients in a small bowl. Rub all over the pork shoulder.
In your smoker, smoke the pork shoulder at 225°F (107°C) for 12 to 14 hours, or until an internal temperature of 185°F (85°C) is reached. If you do not have a smoker, you may use a smoker box in your barbecue grill with wood chips of your choice. After the pork is done, let it rest for 30 minutes, then pull apart by hand to separate the meat from any unwanted fat and connective tissue. Set aside. Warm just before serving.
While the pork is cooking, prepare the dressing. In a separate sealable container, combine the peanut oil, rice wine vinegar, honey, sesame oil, soy sauce and Sriracha sauce. Cover and shake until the dressing is well mixed.
To make the slaw, in a large bowl, combine the cabbage, carrot and cilantro. Add the dressing a few tablespoons at a time to taste. Just before serving, garnish with the chopped peanuts and sesame seeds.
To make the BBQ sauce, combine the yellow mustard, both sugars, cider vinegar, apple juice, chili powder, black pepper, white pepper and cayenne in a large pot. Simmer for 30 minutes over medium-low heat. Stir in the soy sauce, butter, liquid smoke and lemon juice and simmer for an additional 30 minutes. Let cool and set aside.
Warm the flour tortillas and fill with a layer of pork, then the sauce and the sesame slaw and then finish with more sauce.
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| Bbq Pulled Pork Tacos |
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