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
Ingredients:
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)
Method:
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
Ingredients:
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)
Method:
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

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Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.