Blazin’ BBQ Street Tacos

Allergens

This recipe may contain allergens depending on the barbecue sauce used. Please check the label of your chosen barbecue sauce for allergen information.

Ingredients

• 1 lb boneless pork shoulder
• 1 cup barbecue sauce (homemade or store
• bought)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• 8 corn tortillas
• 1 cup coleslaw mix
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, combine the pork shoulder, barbecue sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well to coat the meat evenly with the spices and sauce. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Preheat your grill or grill pan over medium high heat. Remove the pork from the marinade, shaking off any excess. Grill the pork directly on the grates, turning occasionally, until cooked through and slightly charred, about 15 20 minutes. Transfer to a cutting board and let rest for a few minutes before slicing into thin strips.
3. Warm the corn tortillas directly on the grill or in a dry pan over medium heat for 30 seconds per side until slightly softened and charred. Assemble each taco with a generous portion of pork, coleslaw mix, avocado slices, a squeeze of lime juice, and a sprinkle of cilantro leaves.

Chef’s Insight

Don't be afraid to play around with different spices and flavors in the marinade for your own creative twist on this classic BBQ Street Taco recipe.

Notes

Feel free to add your favorite hot sauce or additional spices to the marinade for a bolder flavor profile.