Bbq Pork Tacos Recipes

SMOKY PORK & BLACK BEAN TACOS

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

BBQ PORK LOIN TACOS

Steps:

• Preheat oven to 400 degrees. Coat a baking dish with cooking spray.
• In a small bowl, combine chili powder, garlic powder, sugar and Kosher salt in a small bowl.
• Pat pork loin dry with a paper towel and crust with spice mixture.
• Bake for 25-35 minutes or until pork reaches an internal temperature of 145 degrees. Remove to a cutting board and allow to rest for 5 minutes before chopping into bite-size pieces.
• Transfers to a mixing bowl and toss with BBQ sauce.
• Meanwhile, prepare pineapple salsa by combining all ingredients in a bowl and tossing. Set aside until it's time to assemble tacos.
• Wrap corn tortillas in aluminum foil and place in hot oven for 5 minutes.
• Assemble tacos by dividing BBQ pork, red cabbage and pineapple salsa in each corn tortilla. Garnish with fresh jalapenos, cilantro, Maldon sea salt and lime wedges, if desired.

BARBECUE PORK TACOS WITH APPLE SLAW

Steps:

• Place pork in a 3-qt. slow cooker. Pour root beer over top. Cook, covered, on low just until tender (a thermometer inserted in pork should read at least 145°), 2 to 2-1/2 hours., Meanwhile, in a large bowl, toss slaw ingredients. Refrigerate, covered, until serving., Remove tenderloins to a cutting board; let stand, covered, 5 minutes. Discard cooking juices., Coarsely chop pork; return to slow cooker. Stir in barbecue sauce; heat through. Serve in taco shells; top with some of the slaw. Serve remaining slaw on the side.

"PLASTERED" PORK TACOS WITH APPLE-JALAPENO SALSA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season pork all over with rosemary and freshly ground black pepper.
• Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
• Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
• Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
• Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
• Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
• Slice chilled pork into strips and then cut into 1/2-inch cubes.
• Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.

BBQ PORK TACOS

Steps:

• PORK.
• Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
• SALAD.
• Place all ingredients in a bowl stir well.
• TO SERVE.
• Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.