Blazin’ BBQ Street-Style Tacos

Allergens

Gluten (in the flour tortillas)

Ingredients

• 1 lb boneless pork shoulder, cut into 1
• inch cubes
• 2 cups hickory wood chips, soaked in water for 30 minutes
• 8 small flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped pickled jalapeños
• 1/2 cup BBQ sauce
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium high heat (about 350°F). Drain the soaked wood chips.
2. Season the pork cubes with salt and pepper. Place them on a large sheet of heavy duty aluminum foil.
3. In a small bowl, mix together 1 cup of BBQ sauce, 1/4 cup of apple cider vinegar, and 2 tablespoons of brown sugar. Pour the mixture over the pork cubes, ensuring they are evenly coated.
4. Top the seasoned pork with half of the wood chips, distributing them evenly on top. Seal the foil tightly around the pork, creating a pouch.
5. Place the foil pouch on the preheated grill and cook for 1 hour.
6. While the pork is cooking, warm the tortillas on the grill for about 2 minutes per side or until they have grill marks.
7. After an hour, carefully open the foil pouch and discard the used wood chips. Using tongs, remove the cooked pork from the foil and place it directly on the grill grates. Cook the pork for an additional 5 minutes to create a smoky crust.
8. To assemble the tacos, spread some BBQ sauce on each tortilla, followed by a layer of Monterey Jack cheese, cooked pork, pickled jalapeños, and fresh cilantro leaves.
9. Serve with lime wedges on the side.

Chef’s Insight

To make this recipe truly memorable, serve it at your next gathering, surrounded by friends and family. The sizzle of the grill will create an irresistible atmosphere that's sure to impress your guests!

Notes

This recipe is perfect for those who love smoky, flavorful BBQ dishes with a Tex-Mex twist! It's easy to make yet packed with rich flavors that will transport you to a bustling street market.