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Truckin’ Amazing Cook-off: What the FORK Truck Pulled Pork Tacos

Ingredients

Ingredients Cole Slaw:
2 cup Shredded red cabbage
1 cup Shredded carrots
1 cup Mayo
1/4 cup White vinegar
1.5 tbsp Sriracha
1 tbsp ginger
1 tsp white pepper
Season to Taste with Mixed peppercorn blend
Mix mayo, vinegar, sriracha, ginger and pepper in small mixing bowl, reserve.


Candysauce:
(1) 8.5 oz can Peaches in heavy syrup, drained.
1/4 cup BBQ sauce
1.5 tsp Ginger
2 tsp brown sugar
Mix well in food processor, refrigerate overnight

Pork Butt:
one whole bone in or boneless pork shoulder, Rubbed generously 2 Cups Montreal Steak Seasoning and place into smoker for 4-5 hours or until desired bark is obtained. Cool in refrigerator overnight.

Or use a pre made store bought smoked pulled pork shoulder without sauce or you can always use your own pork recipe.

Small sweet potato: (6 oz)
julienne cut, skin on. Fry at 300 for 8 minutes. Increase heat to 375 and cook until crunchy ( 30 seconds), drain with paper towel and salt to taste, reserve.


Taco Shells:
(8) 6" Corn/Flour Shells

Directions

Assembly:
1. Make the Cole Slaw – set it aside
2. Make the Candy sauce – set it aside
3. Make the Sweet Potato fries and put them in the fryer
4. Talk about the main ingredient – Pork Butt – what can you use?
5. Heat oil in small non-stick frying pan. Pull cooled pork into fine sections.
6. Toss Cole Slaw wet mix with cabbage and carrots and place 1/4 cup in each shell.
7. Add 4oz hot pork and drizzle 1-2oz candy sauce.
8. Top with sweet potato straws and serve!

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