Smokey Pulled Pork Tacos

The Carbon Bar

Smokey Pulled Pork Tacos

With All the Fixings
Gluten Free, Pork
Smoked over 10 hours, pulled and sauced up, this pulled pork is perfect for making a classic style taco. Add your fresh toppings to warm corn tortillas, making an authentic pulled pork taco!
Serves 4
•   Easy Prep
•   Ready in 10 Minutes

$44.95

Share

Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout

INGREDIENTS:

  • 1/2 pack Corn Tortillas
  • 1lb Pulled Pork
  • 1 Lime
  • 3 sprigs Green Onion
  • 1/4 bunch Cilantro
  • 4oz Salsa
  • 4oz Cotija Cheese
  • 4oz Crema
  • 8oz Coleslaw
  • 1 bottle Sweet & Spicy BBQ Sauce

ITEMS NOT PROVIDED:

Large Pot, Tongs, Cutting Board, Timer, Platter, Spoons, 4 Small Serving Bowls, Thermometer


PREP INSTRUCTIONS:

Sous-Vide Method (suggested):
Place the pulled pork bag in a large stock pot and fill it with water until it’s 3/4 full. Bring the pot to a simmer for 6 minutes. Slowly remove the bag with tongs and set it aside. Open and remove the meat into a bowl. Don’t forget to add some Sweet & Spicy BBQ sauce for more flavour!

Saucepan Method:
Add the pork to a medium sized saucepan with 1/4 cup of water. Turn on the heat and set to medium and cover the pan with a lid. Be sure to stir occasionally and heat until it’s 165°F or nearly boiling hot.

TORTILLAS

Microwave Method:
Unwrap the tortillas and put them in the microwave. Wrap them with paper towel or cover them with Saran wrap. Microwave for 30 seconds.

Pan Fried Method:
Add a bit of vegetable oil to a medium frying pan and set the heat to medium. Fry each side of the tortilla for 20 seconds or less and be sure it does not turn brown.

GREEN ONION & LIME

Slice green onions on a cutting board for your garnish. Cut a lime into wedges and set them aside.

PLATING AND BUILDING

Option 1: Build As You Go:
Let’s build your own taco; it’s our favourite way to have this dish! Take a tortilla and add a little crema. Add some coleslaw and pulled pork then crumble some cotija cheese onto the pork. Add green onion and cilantro and finally squeeze a lime segment overtop if you want!

Option 2: Pre-Plate:
Build all your tacos ahead of time and place on a platter.

Kris Hansen

Executive Chef

Get the drop!

Sign up to get 15% off your first order, limited edition offers, new restaurant announcements, and more special surprises!