Memphis pork tacos with slaw and barbecue sauce
Ingredients
Metric
Imperial
Memphis rub
- 4 pork shoulder steaks
- 1 tsp cayenne pepper
- 1 tbsp of celery salt
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tbsp of brown sugar
- 1 tsp black pepper
Barbecue sauce
- 200g of ketchup
- 30g of dark brown sugar
- 30ml of apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp celery salt
- 1/2 tsp cracked black pepper
- 1/2 tsp garlic granules
- 1 pinch of smoked paprika
- 1 dash of Tabasco
- lemon juice, to taste
Coleslaw
- 200g of white cabbage, shredded
- 1 carrot, peeled and cut into matchsticks
- 1/2 red onion, sliced
- 100g of mayonnaise
- 1 tbsp of apple cider vinegar
- lemon juice
- salt
- pepper
To serve
- 1 baby gem lettuce, washed and shredded
- 8 corn tortillas
SAVE RECIPE
Equipment
- Squeezy bottle
- Griddle pan
Method
1
Combine the rub ingredients together in a bowl, then apply evenly over the pork steaks. Leave to marinate for at least 30 minutes, or overnight in the fridge if you wish
- 4 pork shoulder steaks
- 1 tsp cayenne pepper
- 1 tbsp of celery salt
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tbsp of brown sugar
- 1 tsp black pepper
2
To make the barbecue sauce, place all the ingredients in a pan and simmer until you have a thick, glossy sauce. Be careful not to over-reduce, as it will thicken up more as it cools – 5 minutes should do it. Once slightly cooled, transfer to a squeezy bottle
- 200g of ketchup
- 30g of dark brown sugar
- 30ml of apple cider vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp celery salt
- 1/2 tsp cracked black pepper
- 1/2 tsp garlic granules
- 1 pinch of smoked paprika
- 1 dash of Tabasco
- lemon juice, to taste
3
Next, make the coleslaw. Mix all the ingredients together in a bowl. Taste and season with lemon juice, salt and pepper
- 200g of white cabbage, shredded
- 1 carrot, peeled and cut into matchsticks
- 1/2 red onion, sliced
- 100g of mayonnaise
- 1 tbsp of apple cider vinegar
- salt
- pepper
- lemon juice
4
When you are ready to cook the steaks, place in a smoking hot griddle pan for 4–6 minutes each side, depending on the thickness of the steaks. Leave to rest in a warm place before carving
5
Once rested, carve the steaks against the grain of the meat
6
To assemble the tacos, spoon a heaped spoon of coleslaw into the centre of each taco, sprinkle with some baby gem and top with slices of pork. Finish with lashings of barbecue sauce
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