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BBQ Carnitas Tacos
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Description
This Mexican favorite is a nod to the South, with pulled pork, baked beans and coleslaw. Everything is better in a corn tortilla!
Ingredients
- FOR THE COLESLAW:
- ½ cups Mayonnaise
- ¾ teaspoons Dried Oregano
- ¾ teaspoons Garlic Powder
- ¾ teaspoons Onion Powder
- ¼ teaspoons Salt
- ¾ teaspoons Black Pepper
- ¼ cups Sugar
- ¼ cups White Vinegar
- 16 ounces, weight Bag, Coleslaw Cabbage Mix
- FOR THE BEANS:
- 3 strips Bacon, Chopped
- 32 ounces, weight Canned Baked Beans
- 2 teaspoons Dark Molasses
- 1-½ teaspoon Cumin
- FOR THE CARNITAS:
- 1 Tablespoon Oil
- 1-½ teaspoon Cinnamon
- 1-½ teaspoon Chili Powder
- 2 pounds Pulled Pork (leftover Or Pre-cooked)
- FOR THE ASSEMBLY:
- 32 whole Corn Tortillas
- 1 bottle BBQ Sauce (16 Ounces, Use As Much Or Little As Desired)
Preparation
In a large bowl, whisk the mayonnaise, spices, sugar and vinegar together until smooth. Add the cabbage mix and stir to coat. Place in the fridge until ready to serve.
Set a saucepot over medium-high heat. Saute the chopped bacon until crisp. Then pour the beans (with sauce) and the molasses into the pot. Season with cumin, and salt and pepper to taste. Simmer for 10 minutes.
Meanwhile, make the carnitas. Heat a large skillet over medium-high heat. Add the oil, cinnamon and chili powder. Saute the spices for 1-2 minutes, then add the pulled pork to the skillet. Brown the pork to create some crispy edges, stirring occasionally for 5-10 minutes.
To assemble: Layer two corn tortillas on a plate. Add a scoop of beans in the middle of the tortilla, followed by the pork “carnitas” and the coleslaw. Drizzle with BBQ sauce.
Yield: 16 tacos
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