Memphis Pork Tacos Recipe - Great British Chefs

Memphis pork tacos with slaw and barbecue sauce

Main
easy
4
60 minutes

PT1H

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.

Discover more:

Share recipe

Related recipes

Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads

The Kitchen with Great British Chefs

Sous vide oxtail tacos with sun-dried tomato, ras el hanout and olive

Phil Fanning

Sous vide venison tacos with ancho chilli and bitter chocolate

Russell Brown

Yorkshire Sunday roast taco – rare topside with cauliflower cheese sauce, sticky onion gravy, crispy potatoes and watercress

Paul Welburn

Za'atar-spiced lamb neck and baba ganoush tacos

The Kitchen with Great British Chefs

Ingredients

save recipe

recipe saved

print recipe

shopping List

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

recipe saved

print recipe

shopping List

Squeezy bottle
Griddle pan

Method

save recipe

recipe saved

print method

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