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Chef Lakendra Davis’ Pork and Cornbread Tacos


Servings: 4-6

Pulled pork

6 pounds pork butt

1 gallon water
¼ cup Worcestershire sauce
¼ cup brown sugar
¼ cup salt
1 ½ garlic cloves, peeled & smashed
⅛ cup liquid smoke
Bouquet sachet (1 sprig rosemary & thyme, 2 sprigs parsley, 2 bay leaves, tbsp peppercorn)

½ cup honey
2 tbsp salt
2 tbsp pepper
2 tbsp smoked paprika
2 tbsp garlic powder
2 tbsp onion powder
¼ cup cajun seasoning
¼ cup sugar in the raw
2 tbsp allspice

Cabbage slaw
1 cup green cabbage
1 cup red cabbage
½ cup carrot, matchsticks
¼ cup green onions, thinly sliced

- Toss all ingredients together.

Cilantro aioli
¾ cup mayo
¼ cup milk
⅛ cup cilantro, chopped
½ garlic clove, grated
1 tsp salt
1 tsp pepper
1 tsp Cajun seasoning
1 tsp sugar
1 tsp apple cider vinegar

- Whisk all ingredients together until smooth and well blended. Add to slaw mixture shortly before serving.

Tennessee whiskey bbq sauce
8 oz ketchup
1½ oz Worcestershire sauce
1½ oz brown sugar
½ tbsp salt
¼ tbsp pepper
¼ tbsp honey
¼ tbsp canola oil
2 oz apple cider vinegar
¼ tbsp Cajun seasoning
½ tbsp onion powder
½ tbsp smoked paprika
¼ tbsp Dijon mustard
½ tbsp garlic powder
1½ oz whiskey

- Mix all ingredients except whiskey together in pot. Cook on medium high for 10 mins. Cook on low for 15 more minutes. Add whiskey and boil for 5 mins. Remove from heat and cool. Store in container in refrigerator.

Pickled onions Boiling water
1 small onions, thinly sliced
½ cup vinegar
1 tbsp sugar
½ cup water
1 bay leaf
½ tsp salt
½ tsp pepper
- Pour boiling water over sliced onions. Let sit for 5 mins then drain. Mix rest of ingredients together and pour over blanched onions. Cover and refrigerate.

Cilantro (garnish), chopped

Cornmeal griddle cakes
¾ cup blue cornmeal
1 cup flour
4 tsp baking powder
1 tsp salt
½ tsp sugar
2 tsp salt
1 tsp sugar
2 cups water
2 eggs, beaten
1 tbsp oil


Pork Marinade
- Mix all ingredients together well except bouquet sachet and set aside.
- Remove excess fat from brisket leaving small amount on top. If using multiple butts, separate by size for even cooking. Submerge butt(s) in marinade, add bouquet. Cover and refrigerate 24 hours.
- Remove butt(s) from marinade and pat dry. Remove all moisture from outer surface. Let rest for 15 minutes.

Pork Rub
- Mix together all dry ingredients and set aside.
- Coat pork with honey.
- Liberally add dry rub to completely cover all skin, cracks, and flaps. Reserving any remaining rub.
- Add spice rubbed pork to a roasting pan. Cover tightly and roast in a 190 degrees oven for 7 hours.
- Remove butt(s) from pan and put on parchment lined sheet pan. Reserve drippings for later in separate container. Roast pork for an additional 2 hours at 225 degrees or until outer rub is like bark. Let rest for 1 hour before slicing or pulling. Store in 1/8 of reserved drippings.

Cornmeal griddle cakes
- Gently whisk wet ingredients together and then add dry ingredients. Create a well in middle of dry ingredients. Mix gently, then cover and refrigerate. Mixture should be slightly thinner than pancake batter.
- Using a griddle pan or cast iron skillet, heat pan to medium low heat…add 2 tbsp of oil and spread evenly over bottom of pan or skillet. Add one tablespoon sized dollops of mixture to pan leaving 2 inches between dollops to allow spreading.
- Cook for 2-3 mins on each side.