South Carolina Pulled Pork Tacos
SOUTH CAROLINA PULLED PORK TACOS
Pub Restaurant Recipe
Makes about 9 Tacos
1 ounce dark beer, such as Guinness
1/2 cup yellow mustard
2 tablespoons apple cider vinegar
2 1/2 tablespoons brown sugar
1 tablespoon tomato puree
1/4 teaspoon Worcestershire sauce
1/8 tablespoon cayenne pepper
1 tablespoon black pepper
1/4 teaspoon salt
1 tablespoon garlic powder
1/4 cup ketchup
2 tablespoon smoked paprika
1 teaspoon chipotle powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon brown sugar
1/4 teaspoon mustard powder
1 tablespoon salt
2 pounds pork shoulder
1 medium apple, cored and diced
1 orange, peeled and sectioned
1 lemon, peeled and sectioned
1 fennel bulb, diced
1 medium onion, diced
1 medium carrot, diced
2 cups apple cider
2 cups dark beer, such as Guinness
2 cups savoy cabbage, shredded
1/4 cup mayonnaise
1 1/2 tablespoons white vinegar
1 teaspoon sugar
1/2 teaspoon celery salt
juice from 1/2 lemon
1/3 teaspoon paprika
salt and pepper, to taste
4 garlic cloves, thinly sliced
1 1/2 cups milk
1 cup canola or other frying oil
pinch each, salt and pepper
12 small corn tortillas, warmed
1/4 cup chopped chives
Barbeque Sauce: In a small bowl, mix together mustard, 1 ounce dark beer, apple cider vinegar, 2 tablespoons brown sugar, tomato puree, Worcestershire sauce, cayenne, black pepper, salt, half of the garlic powder, and ketchup. Set aside.
Rub: Combine all ingredients in a bowl. Set aside.
Pulled Pork: Preheat grill to high heat and oven to 300 degrees. Spread rub over the pork, making sure to cover all parts, and gently massaging the meat. Grill pork to sear, about 2 minutes per side.
In a large roasting pan, add pork, fruit, apple cider, and beer. Roast 3 hours, or until meat is tender.
Remove meat from bones; shred. Mix pork with 1 cup of the barbecue sauce; set aside.
Coleslaw: Combine all ingredients in large bowl; mix well.
Garlic Chips: Heat garlic and milk in a small saucepan until boiling. Remove from heat; strain.
Fry garlic slices in 300 degree oil until golden brown, about 2 minutes. Drain on paper towels; season with salt and pepper. Set aside.
To serve: Divide pork, coleslaw, and garlic chips among warmed tortillas; top with chives.
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