South Street Barbecue's Pulled Pork Tacos

[SouthStreetBarbecue]

These tacos outsell everything else I have on the trailer.
6 inch soft flour or corn tortillas
Pulled pork
Fresh Pico de Gallo (diced tomatoes, onions, lemon juice and sea salt)
Black Beans
Cotija Cheese
Ranchili Sauce (Ranch dressing blended with chipotles in adobo sauce and fresh cilantro)
Sour cream
fresh cilantro

Add all ingredients in the above order to the tortilla and serve. Nice and easy, great flavor.

[Hulagn1971]

I need to make some of that Ranchili sauce. Sounds damn good.

[SouthStreetBarbecue]

It's ridiculously good for how simple it is. And it works so well with the bite from the cotija cheese. Not sure how well it would work with the Carolina style pork, but it's great with the slight hint of sweet from a brown sugar rub in the pulled pork. Not stereotyping or assuming you do Carolina style pulled pork of course.

[Hulagn1971]

SouthStreetBarbecue no worries at all!

[realdocBBQ]

Looks fabulous!

I am going to do something like this... I once did something similar, but I took the pulled pork, spiced it up some more with some chili powder and other stuff, then broiled it in the oven to make it crispy and called it carnitas. I'm not sure if that's really legit, but it was surely good! I like the ingredients in yours, though - thanks for sharing!

[CaptainMike]

That's our favorite way to eat PP. We do a similar sauce with mayo and adobo, but I will be trying the ranchili for sure.

[SouthStreetBarbecue]

I may have to try it with the mayo now, didn't think of that. And try it with Miracle Whip as well.

[Mr. Bones]

And try it with Miracle Whip as well.

Yup. Me too.
In th name of Science, of course

[Troutman]

I've been using sriracha mayo by Lee Kum Kee as a topping for tacos. I find myself using it on sandwiches as well. Your tacos look awesome by the way. Love the addition of the cojita, been using that a lot to make elote.

[SouthStreetBarbecue]

I never knew much about cotija until we started using it. Now I see it popping up in recipes everywhere. Kind of weird.

[HouseHomey]

Looks delicious! No crunch?

i do pulled chuckies with creamy slaw also with an egg in taco/burritos.

Your tacos look great!!

[Frozen Smoke]

I just got done eating 2 pulled pork taco's when I ran across this thread. Yours look fabulous! I put pulled pork in a soft shell taco top with some coleslaw and then some Sweet Baby Ray's Sweet Red Chili Sauce. Simple but good!

[Fenixrising103]

SouthStreetBarbecue what is the ratio of ranch to adobo peppers and sauce?

[Mr. Bones]

SouthStreetBarbecue ^

[SouthStreetBarbecue]

SouthStreetBarbecue what is the ratio of ranch to adobo peppers and sauce?

That's a fantastic question. We go more by color than anything, but I believe it started out as about nine tablespoons of the adobo (pureed) to a gallon of ranch. With the cilantro we shove a bunch into a 12 cup food processor to fill it up without packing it down. It's really a question of personal taste and how much heat you want to incorporate. We wanted the kick without scaring off the less adventurous customers.

[Santamarina]

Beautiful tacos...hungry for a midnight snack now!

What do you do for a rub on the pork? When I do pulled pork for barbecue, I have a more traditional rub (a modified version of MMD), but when I do pork shoulder for carnitas I use my Mexican seasoning as the rub. What’s your flavor profile like?

[SouthStreetBarbecue]

Beautiful tacos...hungry for a midnight snack now!

What do you do for a rub on the pork? When I do pulled pork for barbecue, I have a more traditional rub (a modified version of MMD), but when I do pork shoulder for carnitas I use my Mexican seasoning as the rub. What’s your flavor profile like?

It's my own rub which is fairly basic. Salt, granulated garlic, granulated onion, dark brown sugar, paprika, cayenne pepper. I have it written down somewhere but I have it mixed by McCarthy Spice in St. Louis so I don't have to make it myself any more. If I can track down my files with it I'll share it.

[realdocBBQ]

No cumin? I always add cumin when doing a Mexican-style flavor profile.

[SouthStreetBarbecue]

The pulled pork is the regular stuff I serve in sandwiches and nachos. I didn't add any different ingredients, and the flavor profile works so well with everything else I don't want to add anything new to upset the balance.
But now we're getting ready to close for the season and it's experiment time so the cumin might have to make an appearance...