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.
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.
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!
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.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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!
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.
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?
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.
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...
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