Barbecue Pork Butt Tacos Recipes

BBQ PORK WALKING TACOS

Steps:

• Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
• Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
• Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
• Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.

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.

BARBECUE PORK BUTT TACOS

Steps:

• Fire up your grill.
• Combine all the spice rub ingredients in a bowl.
• Rub the pork butt all over with the spice mixture.
• Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
• To help keep the meat moist, fill a small metal pan with the water, cider, and orange and onion slices and place it under the meat to catch the drippings and provide steam.
• If your grill has a thermometer, keep the temperature of the grill at about 350°.
• Barbecue the pork slowly, turning it occasionally adn adding coals as necessary, for 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
• Remove the pork from the grill and wrap it in foil; let meat rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat.
• Using a large knife or Chinese cleaver, chop the sliced meat into 1/2-inch chunks.
• While the meat is resting, you can fry the tortillas--heat the oil in a saute pan over med-high heat.
• Fry the tortillas until crispy, about a minute per side; drain on paper towels.
• On the plate--set out the crispy tortillas, a platter of chopped pork, and a bowl of pico de gallo (in a small bowl, toss together the tomatoes, onions, cilantro, jalapeno, and lime juice; season to taste with salt; best used the day it is made).
• Allow everyone to make their own tacos.
• You can set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepper Jack cheese.
• Don't forget the Margaritas:-).

OVEN-BAKED BARBECUE PORK TACOS

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
• Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
• To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!