Memphis Pork Tacos Recipe

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.

Ingredients

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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

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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

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

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

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

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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Memphis pork tacos with slaw and barbecue sauce

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