Memphis pork tacos with slaw and barbecue sauce

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This Memphis pork taco recipe sees this classic American spice rub used to marinate pork shoulder steaks, which are then charred and served with crisp coleslaw and plenty of barbecue sauce.

First published in 2018




Memphis rub

Barbecue sauce


To serve


  • Squeezy bottle
  • Griddle pan


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
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
Next, make the coleslaw. Mix all the ingredients together in a bowl. Taste and season with lemon juice, salt and pepper
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
Once rested, carve the steaks against the grain of the meat
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
First published in 2018

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