15 Jul Pulled Pork Tacos with Pico de Gallo
Pulled Pork Tacos with Pico de Gallo
Smoked pulled pork, seasoned with a sweet BBQ rub, is served in soft shell tacos topped with a home-made Pico de Gallo and drizzled with BBQ sauce and sour cream.
SERVING
Serves 8-10
PREP TIME
30 minutes
COOK TIME
6-8 Hours
SERVING
Serves 8-10
PREP TIME
30 minutes
COOK TIME
6-8 Hours
Ingredients
For the pork:
- 2kg pork shoulder
- 1 tbsp yellow (American) mustard
- 5 tbsp BBQ rub (Meat Church Honey Hog is a great choice)
- 4 PEPPADEW® Jalapeño Peppers – Mild Halves
- 600ml apple juice (400ml to braise and 200ml to spritz)
Pico de Gallo:
- 6 PEPPADEW® Jalapeño Peppers – Mild Halves
- 8 cherry tomatoes
- 1 red onion
- a handful of coriander
- 1 lime
- 1 tbsp red wine vinegar
- a pinch of salt
For the tacos:
- 20 small flour tortillas
- BBQ sauce
- Soured cream
Pair pulled pork with Pico de Gallo and soft tacos for smoky, sweet and warmly spiced tacos that get your guests talking.
Method
- Set up the BBQ for indirect cooking and preheat to 125°C.
- Remove the rind from your pork shoulder, season heavily all over with the rub and let sit for 20 minutes.
- Smoke for 3-5 hours. Spritz with a 50/50 mix of apple juice and water after the first 1.5 hours if the meat starts to look dry and every 30 minutes after the first spritz.
- Once your pork has reached an internal temperature of 70°C, remove from the BBQ, put into a tray, and add 400ml of apple juice, 4 PEPPADEW® Jalapeño Peppers – Mild
- Halves, 1 tbsp mustard, and a splash of the pickle brine. Cover tightly with foil.
- Put back onto the BBQ until the pork is fork-tender – this will take around 3 hours depending on the size of your pork shoulder. Look for an internal temperature of around 96°C, where the meat will start to feel tender. Once a knife goes into the meat with no resistance, remove it from the BBQ.
- Rest for 20 minutes.
- Make your Pico de Gallo by dicing your 6 PEPPADEW® Jalapeño Peppers – Mild Halves, tomatoes and onion. Chop your coriander and add all of these ingredients to a bowl. Juice your lime, add red wine vinegar and a pinch of salt, and mix until all of the ingredients are incorporated.
- Pull your meat and add to your tacos.
- Top with your Pico de Gallo and drizzle with BBQ sauce and soured cream.
