South Carolina Pulled Pork Tacos with Cabbage Slaw and Garlic Chips

 
Image Used with Permission
Ingredients
  • 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
  • Rub
  • 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  
  • Coleslaw
  • 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  
  • Assembly
  • 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)

Barbeque Sauce  

  1. 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.  

Rub

  1. Combine all ingredients in a bowl; set aside.

Pulled Pork

  1. Preheat grill to high heat and oven to 300⁰ F.
  2. Spread rub over the pork, making sure to cover all parts, and gently massaging the meat.
  3. Grill pork to sear, about 2 minutes per side.
  4. In a large roasting pan, add pork, fruit, apple cider, and beer.
  5. Roast 3 hours, or until meat is tender.
  6. Remove meat from bones; shred.
  7. Mix pork with 1 cup of the barbecue sauce; set aside.

Coleslaw

  1. Combine all ingredients in large bowl; mix well.  

Garlic Chips

  1. Heat garlic and milk in a small saucepan until boiling.
  2. Remove from heat; strain.
  3. Fry garlic slices in 300⁰ F oil until golden brown, about 2 minutes.
  4. Drain on paper towels; season with salt and pepper. Set aside.

To serve

  1. Divide pork, coleslaw, and garlic chips among warmed tortillas; top with chives.  

 

 

 

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