BBQ PULLED PORK TACO TOPPINGS RECIPES

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.

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.