Don't have any long weekend plans? No problem, we've come to armed with a recipe to keep you busy and everyone asking for more. This crispy BBQ pork taco recipe is the ideal bank holiday meal with lots of flavour and pork that will melt in your mouth.
Prep Time: 30 Minutes
Cook Time: 9 hours 30 Minutes
Marinate Time: 4 Hours
Serving: 4 people
Pork:
Pork Shoulder
Hot Honey or BBQ Seasoning
English Mustard
Stock:
500ml Beef Stock
340ml of light beer
Tacos:
6-12 Corn Tortillas
250g shredded cheese
BBQ Sauce
Chopped Red Onions
Chopped Coriander
Sour Cream
Step 1 Place your pork on a baking sheet, lather with mustard all over and generously season all sides with honey (or your BBQ seasoning).
Step 2 Place in the fridge, uncovered, for at least 4 hours but ideally overnight.
Step 3 Preheat your BBQ/ smoker to about 120 Celsius. Add some wood chips or wood chunks if desired for extra smoky flavour.
Step 4 Cook the pork for about 4-6 hours or until the internal temperature is 75 degrees.
Step 5 Once the pork has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and light beer. The liquid in the bin should come past 50% of the pork’s height, so add more or less if necessary.
Step 6 Tightly cover your bin with foil and place back on the smoker at 120 degrees to smoke until the meat is tender to probe and shreddable (another 3-4 hours)
Step 7 Once done, let the pork rest.
Step 8 Add some to a bowl along with 1.5 cups of your favourite BBQ sauce and toss.
Step 9 Lay out your flour tortillas and build them with a handful of shredded cheese, shredded BBQ pork and then a drizzle of more BBQ sauce and fold to set to the side.
Step 10 Add your tacos to a skillet and sear them for 1.5-2 minutes per side or until the tortilla is crispy and the cheese has melted. Pull them off once done and let cool. Step 10 Garnish your tortillas with chopped red onions, chopped coriander and sour cream. Serve , enjoy and save this recipe!
