BBQ PORK TACOS TOPPINGS RECIPES

BBQ PORK TACOS RECIPE - FOOD.COM

BBQ Pork Tacos Recipe - Food.com image

These delicious Mexican style tacos are the perfect choice to prepare a quick dinner. Made with pork loin in a barbecue sauce and pico de gallo-style salad. I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one. Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos. Enjoy it.

Total Time 32 minutes

Prep Time 30 minutes

Cook Time 2 minutes

Yield 25 tacos, 25 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pork loin
2 cups barbecue sauce
1 cup ketchup
1/2 cup water
2 tablespoons garlic powder
1 red onion, minced
6 diced tomatoes
1 cup fresh cilantro
1 lemon, juice of
salt and pepper
25 corn tortillas

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.

Nutrition Facts : Calories 188, FatContent 6, SaturatedFatContent 1.9, CholesterolContent 21.8, SodiumContent 307.6, CarbohydrateContent 24.8, FiberContent 2.9, SugarContent 10, ProteinContent 9.7

RACHAEL'S BBQ PULLED PORK TACOS | RACHAEL RAY IN SEASON

Rachael's BBQ Pulled Pork Tacos | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 3 hours 0 minutes

Prep Time 45 minutes

Cook Time 2 hours 15 minutes

Number Of Ingredients 25

Ingredients

4 pounds boneless pork butt (shoulder), tied with twine if needed
Kosher salt and pepper
2 tablespoons vegetable oil
1 medium onion, cut into thin wedges
1 large carrot, peeled and cut into 1/3-inch thick slices
3 small ribs celery, with leafy tops, cut into 1/3-inch thick slices
10 sprigs cilantro
4 large cloves garlic, sliced
2 bay leaves
1 12 ounce bottle lager beer
4 cups chicken stock
3 ancho or guajito chiles, stemmed and seeded
1 cup ketchup
2 large cloves garlic, finely chopped
2 tablespoons pure maple syrup (grade B)
2 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1?½ tablespoons apple cider vinegar
1 teaspoon smoked paprika
Coarsely ground black pepper
1 lime, juiced
24 - 30 corn tortillas
Pickled jalapenos
Pickled red onions
Queso fresco or feta

Steps:

For the pork, preheat the oven to 325 degrees . Pat the pork dry with paper towels, then season generously with kosher salt and pepper. In a large Dutch oven, heat the oil, two turns of the pan, over medium-high. Add the pork and cook until browned on all sides, about 12 minutes. Transfer the pork to a plate.
Reduce the heat to medium. Add the next 6 ingredients to the pot and season. Cook, stirring often, until the vegetables soften, about 10 minutes. Add the beer and stir, scraping up browned bits. Let simmer for 1 minute. Add the chicken stock and the pork with any juices. Increase the heat to medium-high and bring to a gentle boil.
Cover the pot and transfer to the oven. Cook, turning the pork halfway through, until the meat is tender and falls apart when pulled with a fork, about 2 hours and 15 minutes. Remove twine, if using. Transfer the pork to a platter and let cool slightly. Set a sieve over a large bowl and strain broth. Using 2 forks, shred the pork and transfer to a large bowl.
While the pork is cooking, make the sauce: In a small saucepan, bring the chiles and 2 cups water to a boil. Reduce the heat to medium and simmer until tender, about 10 minutes. Transfer the mixture to a blender and mix until smooth.
Meanwhile, in a medium saucepan, bring the ketchup and the next 6 ingredients to a simmer over medium heat. Add the chile puree and season with pepper. Simmer, stirring occasionally, until flavors meld, about 15 minutes. Stir in the lime juice. Add the BBQ sauce to the pork and enough reserved cooking broth (about 2 cups) to keep moist.
Build tacos with tortillas, pork, pickled jalapenos, pickled onions and queso fresco.

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