Street-Side BBQ Fusion Tacos

Allergens

Eggs, Fish, Gluten, Shellfish, Soy, Wheat

Ingredients

• 2 lbs boneless pork shoulder, trimmed and cut into 1
• inch cubes 1/4 cup brown sugar 1/4 cup apple cider vinegar 1 tablespoon chili powder 1 tablespoon smoked paprika 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon black pepper, freshly ground 1/2 teaspoon cayenne pepper 12 small corn tortillas, warmed 1 cup pickled red onions 1 cup crumbled cotija cheese 1 cup fresh cilantro leaves 1 lime, cut into wedges

Instructions

1. Combine the brown sugar, apple cider vinegar, chili powder, smoked paprika, cumin, kosher salt, black pepper, and cayenne pepper in a medium bowl. Rub the mixture onto the pork cubes, making sure they are evenly coated.
2. Preheat your grill to medium high heat. Skewer the pork cubes onto metal or soaked wood skewers. Grill the skewered pork for 10 minutes, turning frequently and basting with any remaining rub. The pork should be cooked through and slightly charred. Remove from the grill and let rest for a few minutes.
3. To assemble the tacos, lay a warmed corn tortilla on each plate. Top each tortilla with a generous portion of the smoky pork, pickled red onions, crumbled cotija cheese, and fresh cilantro leaves. Squeeze a lime wedge over the top for an extra burst of flavor.

Chef’s Insight

The key to this recipe is achieving a balance of smoky, spicy, and tangy flavors that will excite your taste buds with every bite.

Notes

To truly recreate the experience of dining at a bustling street-food stand, consider playing some lively Latin music in the background while you cook and enjoy your meal.