- Barbeque Sauce
- 1 ounce dark beer, such as Guinness
- ½ cup yellow mustard
- 2 tablespoons apple cider vinegar
- 2½ tablespoons brown sugar
- 1 tablespoon tomato puree
- ¼ teaspoon Worcestershire sauce
- 1/8 tablespoon cayenne pepper
- 1 tablespoon black pepper
- ¼ teaspoon salt
- 1 tablespoon garlic powder
- ¼ cup ketchup
- 2 tablespoon smoked paprika
- 1 teaspoon chipotle powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon brown sugar
- ¼ teaspoon mustard powder
- 1 tablespoon salt
- Pulled Pork
- 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
- ¼ cup mayonnaise
- 1½ tablespoons white vinegar
- 1 teaspoon sugar
- ½ teaspoon celery salt
- Juice from ½ lemon
- 1/3 teaspoon paprika
- Salt and pepper, to taste
- Garlic Chips
- 4 garlic cloves, thinly sliced
- 1½ cups milk
- 1 cup canola or other frying oil
- Pinch each, salt and pepper
- 12 small corn tortillas, warmed
- ¼ cup chopped chives
“Everyone in New York does a sweet, Texas-style pulled pork so I wanted to do something different, which is why we went with a tangier, South Carolina-style version. To braise the pork, we use a dark, flavorful beer like Guinness, which infuses a malty taste into the meat. The reduction really pairs well with the mustardy, vinegar-based sauce we make for the tacos.”
–Chef Michael Ferraro of Delicatessen, New York City
Yield: 9 servings (3 tacos per person)
- In a small bowl, mix together mustard, 1 ounce dark beer, apple cider vinegar, 2 tablespoons brown sugar, tomato purée, Worcestershire sauce, cayenne, black pepper, salt, half of the garlic powder, and ketchup. Set aside.
- Combine all ingredients in a bowl; set aside.
- Preheat grill to high heat and oven to 300⁰ F.
- 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.
- Combine all ingredients in large bowl; mix well.
- Heat garlic and milk in a small saucepan until boiling.
- Remove from heat; strain.
- Fry garlic slices in 300⁰ F oil until golden brown, about 2 minutes.
- Drain on paper towels; season with salt and pepper. Set aside.
- Divide pork, coleslaw, and garlic chips among warmed tortillas; top with chives.