BBQ Carnitas Tacos

Well the Super Bowl is over, and I must say that this was a great one. The Ravens won, which is cool, but what’s more cool is that everyone ate all of my food, so really in a sense I won. While my chicken wings were a big hit, the real stars of the show turned out out to be these tacos that I’m about to share with all of you. Okay, the real stars of the show were Beyonce and her ladies in waiting (the other members of Destiny’s Child), but we won’t have time to get to that today.

This is an expansion upon one of my old recipes for Royito’s Crock Pot Pulled Pork. Basically, this is about taking something that is already amazing, and add some touches to make it amazing-er. I’m telling you, these are the perfect tacos. You have the savory spicy pork, the tangy slaw, the sweet and smokey BBQ sauce…it just doesn’t get better. Plus it’s really simple as long as you remember to start the pork at least 8 hours in advance! So here we go…

First, you make the slaw. Thinly slice up some red cabbage, iceberg lettuce, and poblano peppers, and grate some carrots in the largest hole of a box grater. Toss them all into a bowl.


Now make the dressing- sour cream, mayo, dijon mustard, and apple cider vinegar. Stir…

Pour over the slaw…

And toss to combine. Let chill in the fridge for at least one hour.

Now take the pulled pork and brown it over high heat in a skillet coated with olive oil. Ladle in the juices from the crock pot and allow the meat to absorb it. You want the pork to form a brown crust on the bottom, this will take about ten minutes.

Turn off the heat and make the BBQ sauce in a separate sauce pan.

Start by melting half a stick of butter with some minced garlic.

Now add in ketchup, worcestershire, molasses, and Royito’s; stir to combine.



Boom! You have BBQ sauce.

Now all we have to do is assemble…



Mmm…

Printable version:

Royito’s BBQ Carnitas Tacos
Ingredients:
For Pork:
Royito’s Juicy Crock Pot Pulled Pork
Corn or flour tortillas

For Slaw:
1/2 head iceberg lettuce, thinly sliced
1/2 head red cabbage, thinly sliced
2 poblano peppers, thinly sliced
2 carrots, peeled and grated
1/2 cup sour cream
2 tbsp mayo
2 tbsp dijon mustard
1 tbsp apple cider vinegar

For BBQ Sauce:
4 tbsp butter
2 cloves garlic, minced
1/2 cup ketchup
1/2 cup molasses
2 tbsp worcestershire
1 cup Royito’s Hot Sauce

Directions:

First, make the slaw. In a large bowl, put in lettuce, cabbage, peppers, and carrots; toss to combine. In a smaller bowl, mix sour cream, mayo, mustard, and vinegar; stir. Pour the dressing over the slaw and toss until everything is evenly coated. Let chill in the refrigerator for at least one hour.

Coat a skillet in oil over medium-high heat and toss in the pork. Ladle in the juices from the crock pot and allow them to absorb into the pork. Let the meat brown for about ten minutes until it forms a crust at on the bottom; turn off heat.

Start the BBQ sauce by melting butter and tossing in garlic, allowing these to cook together for about one minute. Then pour in ketchup, worcestershire, molasses, and Royito’s. Bring to a boil and then turn off the heat.

Assemble the tacos on the tortillas with pork on the bottom, followed by slaw, then finish it off with the sauce.

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