BBQFriend’s Pulled Pork Tacos & Elote
With a smoked pulled pork and all these extra fixings, these tacos are sure to be a new favorite, thanks to our ambassador BBQFriend!
Prep Time: 12 hours (overnight)
Cook Time: 12-16 hours
Yellow Mustard Favorite Pork Rub (We used Meat Church BBQ’s Honey Hog and Honey Hog Hot 2:1)
Bear Mountain’s Bold BBQ pellets
Pickled Red Onions
1 red onion
¾ cup water
¾ cup red wine vinegar
1 tbsp salt
¼ cup sugar
2 cloves garlic (whole)
½ cup mayonnaise
½ cup sour cream
Smoke Ems Bold BBQ
Elote Seasoning (we used MeatChurch Holy Voodoo – you can also use your favorite Chili Powder like Ancho Chili or Chipotle Chili Powder)
1 medium cabbage (about 2 pounds) with outer leaves removed
3 medium carrots, peeled and shredded
1 cup of Mayonnaise
1/3 cup of apple cider vinegar
Corn or flour tortillas
1. Take the pork shoulder and score the top checkerboard style to allow rub to penetrate the meat. Use yellow mustard as a Binder.
2. Liberally coat all sides of the shoulder with your favorite rub and allow it to rest overnight in the refrigerator.
3. The next day, smoke at 225 °F, using Bear Mountain’s Bold BBQ pellets until internal temp is 150 °F.
4. Place the pork shoulder in an aluminum pan with apple juice, apple cider vinegar and water (about ½ inch) and wrap with aluminum foil.
5. Place back on smoker or grill until internal temp is 200-205 °F, when meat is probe tender and the shoulder blade can be removed with ease.
6. Rest for 1 hour and then pull apart.
Pickled Red Onions
1. Bring water, vinegar, salt, sugar and garlic to a simmer in a pan on a stove for 5 minutes, making sure sugar and salt is fully dissolved.
2. Let pickle liquid cool for 10 minutes.
3. Slice red onion very fine.
4. Place onions in a glass mason jar and pour pickling liquid into jar.
5. Place in refrigerator for 1 hour.
1. Chop medium cabbage into small slivers. Peel and shred carrots
2. Place vegetables in a bowl with mayonnaise and apple cider vinegar. Blend ingredients together.
3. Add salt and pepper to taste.
Making the Taco
1. Grill tortillas
2. Put pulled pork in taco 3. Put favorite BBQ Sauce (we use TD’s Cherry Chipotle) over pulled pork
4. Cover with slaw
5. Add Pickled Red Onions
6. Add crushed Fritos
1. Mix mayonnaise, sour cream, the juice of 2 limes and 1tbsp of seasoning/chili powder in a bowl.
2. Get grill hot and add Smoke ‘Ems to begin smoke.
3. Cook corn on grill until slightly charred (10 minutes, rotating every 2 minutes).
4. Coat corn in mixture liberally.
5. Sprinkle seasoning onto corn (to taste).
6. Sprinkle Cotija Cheese onto corn.