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Pork Tacos

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1 – 8/10lb Boston Butt

Black Pepper


3 cups water in a shallow sheet pan

Place the meat in the sheet pan and season with coarse black pepper and salt

Wrap with plastic wrap and cover with aluminum foil

Slow roast in oven at 300 degrees  for 2-3 hours until meat is tender and falls apart.


Pico Salsa

1 cup diced tomato

1 cup roasted corn (sauté corn in hot pan)

½ cup fire roasted poblano pepper

½ cup diced red onion

1 tbsp. chopped garlic

2 tbsp. cilantro

½ tbsp. salt

½ tbsp. cumin


Top the taco with your favorite b-bque sauce

Layer pork in  6in flour or corn tortilla

Top with pico salsa

Add b-bque sauce

Crunch tortilla strips along top of taco