B-Daddy’s Pulled Pork Tacos

South’s Best Butts

The South’s Best Butts by Matt Moore (April 25, 2017, $26.95)

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pit masters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee. Below is a recipe from his new book which is available on Amazon.

B-Daddy’s Pork Tacos & Slaw

B-Daddy’s Pulled Pork Tacos
You can visit Texas without having a taco, or three, as they are served at B-Daddy’s. The deliciously tender and slightly sweet pulled pork is heaped in a warmed tortilla with creamy chipotle slaw.
Serves 1
Hands-on: 10 minutes
Total: 10 minutes
1 ounce (2 tablespoons) unsalted butter
2 (6-inch) corn tortillas
6 ounces pulled pork, warmed
1/2 cup B-Daddy’s Chipotle Slaw
2 tablespoons barbecue sauce (such as Head Country Barbecue Sauce)
1. Melt the butter in a large cast-iron skillet over medium-high until it
foams. Add the tortillas, and cook
until bottoms are lightly charred, about 30 seconds. Turn and top evenly wit
h the pork; cook 30 seconds.
2. Remove the tortillas, and slightly fold. Top each with about 1/4 cup of the slaw and 1 tablespoon of the
barbecue sauce, and serve immediately.
B-Daddy’s Chipotle Slaw
B.R. and his son Kyle have perfected this creamy, spicy slaw to serve not only as a topping for a sandwich or taco, but also as a formidable side. If you can’t find chipotle salsa, simply blend up canned chipotle peppers in adobo sauce until smooth. If you have time, it’s best to put this together a few hours before serving to really let the flavors meld.
Serves 8
Hands-on: 15 minutes
Total: 15 minutes
1/2 head red cabbage, cored and finely shredded
1/2 head green cabbage, cored and finely shredded
1/2 red onion, thinly sliced
1/2 bunch fresh cilantro, finely chopped
1/2 bunch scallions, finely chopped
1 cup matchstick carrots
3/4 cup mayonnaise
1/2 cup chipotle salsa
2 tablespoons honey
2 tablespoons Sriracha chili sauce
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/2 tablespoon garlic powder
1 lime, juiced (about 2 tablespoons)
Combine all the ingredients in a large bowl. Using tongs or clean hands, thoroughly toss mixture until combined. Cover and chill until ready to serve.

Maralyn D. Hill

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

Blogs: Where and What in the World & Success with Writing



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