Pulled BBQ Pork Tacos

Sweet Tea Brined Home Made BBQ Sauce Slow Smoked

This is actually a spin off from our BBQ Pork Sandwich recipe and we just utilized our leftovers!

All the directions are below for the pork, brine and barbecue. We added a sweet apple coleslaw and a little heat from Blue Top Jalapeno Lime Sauce, which worked really well with the tangy barbecue.

Brine and Barbecue Sauce Recipe by : Lance Lewis

Hunted and Prepared by: Greg Ray

All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.

  • 3 Pounds of Pork. (We used top round and bottom round)
  • Yellow Mustard
  • 1T Molasses
  • RecTec Honey Rib Rub
  • 1 lb Bacon

Sweet Tea Brine Ingredients:

  • 1 gal water 
  • 1 cup kosher salt  
  • 1 cup sugar 
  • 4 black tea bags (nothing fancy) 
  • 1 medium onion cut into quarters 
  • 1 head of garlic cut in half 
  • 1 large orange cut in quarters  
  • 2 bay leaves  
  • A few sprigs of thyme and rosemary  
  • 8 to 10 black pepper corns 

Home Made Barbeque Sauce:

  • Water ½ cup 
  • Catchup 2 cup 
  • Cider Vinegar ¼ cup 
  • White Vinegar ¼ cup 
  • Brown Sugar ¼ cup 
  • Worcestershire sauce 2Tbs 
  • Chili Powder (New Mexico Mild if available) 1Tbs 
  • Cumin 1Tbs 
  • Salt 2tsp 
  • Ground Black Paper 2tsp 
  • Dry Mustard Powder ¼ tsp (optional) 

Method Brine :

  • Bring water to slow simmer add all ingredients and let simmer for 10 min.
  • Remove from heat and allow to cool to room temperature before pouring over wild game.
  • Make sure wild game is completely covered by liquid add more water if needed.  
  • Brine for 12 to 24 hours.

Method Pork:

  • Remove pork from brine
  • Use brine to inject into pork
  • Mix mustard and molasses
  • Rub over both sides of pork
  • Cover pork liberally with RecTec Honey Rib Rub
  • Wrap roast with bacon
  • Set smoker to low and smoke for 2 to 3 hours (depending on size of roast)
  • Turn smoker up to 225, place roast in pan with apple juice
  • Cover and let smoke until internal temperature reaches 190
  • Pull from smoker and let rest for 30 minutes
  • Pull pork using two forks and place back in juices in pan and mix well covering pork with juice
  • You can mix entire batch with BBQ sauce or just add sauce to each sandwich.
  • We served on toasted Kaiser Rolls and with a side of apple coleslaw

Barbecue Method:

  • In a medium saucepan place dry ingredient than add water and vinegars.
  • With wooden spoon or high temp spatula. Mix until all dry ingredients are well incorporated and there are no large lumps, then add catchup.
  • Over medium heat bring to simmer, then turn down heat to low once sauce starts to simmer.
  • Allow sauce to simmer on low for 15 minutes occasional stirring to prevent sticking.
  • After 15 minutes remove saucepan from heat and set aside to cool. Once cooled pour into jar or bottle. Sauce will be good in the fridge for up to one month. If you add in an organic ingredient such as minced onion or garlic use sauce immediately.  

Apple Coleslaw:

Coleslaw is pretty easy to make with cabbage, mayo, a few spices and an imagination you can add all kinds of flavors to it. But on this one, we found prepackaged in the store we liked and went with it. (Don’t judge us, we get busy too!)

[wpurp-searchable-recipe]Pulled BBQ Pork Tacos – – – [/wpurp-searchable-recipe]
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

Share on facebook
Facebook
Share on whatsapp
WhatsApp
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on email
Email