Pulled Pork Street Tacos
Today and tomorrow I’m going to share two street taco recipes that we’ve enjoyed recently. They’re tiny tacos that pack a huge punch of flavor!
First up is an incredibly juicy pulled pork street taco. The meat only takes about 3 hours to cook to tender perfection, making it simple to prepare and a delight to eat.
If you don’t have birch beer or pomegranate apple cider vinegar available, you can substitute regular beer and cider vinegar or create your own basting sauce.
Ingredients:
2-3 pound pork butt
2 Tbsp paprika
1 Tbsp salt
1 Tbsp fresh ground pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 cup birch beer
1/2 cup pomegranate apple cider vinegar blend
1 Tbsp liquid smoke
1/2 cup BBQ sauce
Small street taco tortillas
1 cup shredded Mexican cheese blend
1. Whisk together the dry rub ingredients - paprika, salt, pepper, garlic powder, chili powder and cayenne pepper. Completely coat the pork with the rub, then wrap and refrigerate overnight.
2. Preheat oven to 325 degrees.
3. In a large baking dish, combine the birch beer, vinegar and liquid smoke. Bring to boiling, then cover and move to the oven.
4. Cook meat at 325 degrees for 3 hours, basting every 30 minutes. The meat will be fork-tender when it’s ready.
5. Cool meat for 20-30 minutes, then shred. Stir in BBQ sauce to taste.
6. Serve on street taco tortillas with cheese and your other favorite taco toppings.
First up is an incredibly juicy pulled pork street taco. The meat only takes about 3 hours to cook to tender perfection, making it simple to prepare and a delight to eat.
If you don’t have birch beer or pomegranate apple cider vinegar available, you can substitute regular beer and cider vinegar or create your own basting sauce.
Ingredients:
2-3 pound pork butt
2 Tbsp paprika
1 Tbsp salt
1 Tbsp fresh ground pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 cup birch beer
1/2 cup pomegranate apple cider vinegar blend
1 Tbsp liquid smoke
1/2 cup BBQ sauce
Small street taco tortillas
1 cup shredded Mexican cheese blend
1. Whisk together the dry rub ingredients - paprika, salt, pepper, garlic powder, chili powder and cayenne pepper. Completely coat the pork with the rub, then wrap and refrigerate overnight.
2. Preheat oven to 325 degrees.
3. In a large baking dish, combine the birch beer, vinegar and liquid smoke. Bring to boiling, then cover and move to the oven.
4. Cook meat at 325 degrees for 3 hours, basting every 30 minutes. The meat will be fork-tender when it’s ready.
5. Cool meat for 20-30 minutes, then shred. Stir in BBQ sauce to taste.
6. Serve on street taco tortillas with cheese and your other favorite taco toppings.
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