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Paul’s latest column Recipes & How-to’ Ask Paul

BBQ’d Pulled Pork Tacos

Feeds: 8-12 people
Prep Time: 30 hours
Active Cooking Time: 2 hours
Require: probe thermometer (they are about $10 at the grocery store)

For the Pork
1 pc. boneless pork shoulder (about 3 kg)
3 tbsp. Spanish paprika
2 tbsp. garlic powder
2 tbsp. brown sugar
2 tbsp. dry mustard
6 tbsp. coarse sea salt
1 tbsp. cayenne pepper

2 cups BBQ sauce (use your favourite, but I recommend a sweeter style BBQ sauce, we prepare a Apple Jack sauce that is top secret!)

1 cup water

  • Combine all of the dry ingredients
  • Pat the pork shoulder dry with a paper towel
  • Work all of the rub into the pork shoulder, rubbing it in nicely
  • Place in a pan, saran wrap and place in the fridge overnight
  • Preheat an oven to 300F
  • Place the pork should in a roasting pan on a rack
  • Cover with aluminum foil and place in the oven
  • Bake 4-6 hours, until the internal temperature reaches 170F
  • Allow to rest until cool enough to touch
  • Remove from pan, strain any juices and preserve for reheating
  • Carefully remove any portions of excess fat using a knife
  • Using two forks, begin to shred the meat, by pulling it apart, hence “pulled pork!”
  • Set aside until ready to assemble tacos

Pickled Red Onions
1 pc. red onion
125 ml. white vinegar
2 tbsp. white sugar
¼ tsp. red pepper flakes
½ tbsp. salt

  • Using a slicer, mandolin, or very thinly slicing, cut red onion into thin rings
  • Combine all ingredients in bowl with red onions
  • Allow to rest at least 2 hours, but overnight is better

Remaining ingredients
½ hd. iceberg lettuce, shredded
1 cup salsa (you can buy this, but we prepare fresh!)
24 pc. cilantro leaves
24 pc. corn tortillas ( I enjoy the fresh tortillas at Argyll Foods!)

For assembly:
  • Preheat oven to 300F
  • In a bowl combine BBQ sauce, 1 cup juices from pork, and shredded pork
  • The consistency should be loose and moist
  • Place in a pan and cover with aluminum foil
  • Place in the oven to warm through 10-12 minutes
  • Warm the tortillas in the microwave, or for better results, lightly toast them in a frying pan individually
  • Double up the tortillas so they don’t get too messy
  • Cover the center of the tortillas with shredded lettuce
  • Top with 2 oz. pulled pork
  • Follow that with 2 tbsp. salsa
  • Follow that with a generous tbsp. pickled onions
  • Finish each tortilla off with two leaves cilantro

Enjoy these tasty treats with a cold cerveza and a squeeze of lime!

 




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