Pork Power Tacos
Juicy and flavoursome smoked pulled pork piled onto tortillas and stacked with smashed avocado, pickled red onions, crumbled feta and coriander.
Watch the Pork Power Tacos TIKTOK VIDEO
1.6-1.8kg pork scotch/neck (collar butt)
Rub & Grub Pork Power
Juice from 1 large orange
1 tbsp apple cider vinegar
2 tsp garlic, minced
1 red onion
2 tsp white sugar
2 tsp white vinegar
8 mini flour or corn tortillas, warmed
Smashed avocado, crumbled feta and coriander, for serving
Pre-heat your BBQ for indirect smoking at 148°C/300°F. For this recipe we used a Weber Kettle with a Rub & Grub Kettle Krown.
Add a few wood chunks to the coals. We like to use nectarine and oak with pork.
Mix the orange juice, apple cider vinegar and garlic together in a bowl and set aside.
In another bowl add the onion, sugar and white vinegar then mix until well combined. Cover and refrigerate.
Trim pork of any excess fat or silverskin.
Splash lightly with Worcestershire sauce then season liberally with Rub & Grub Pork Power.
Smoke the pork scotch for 2 hours or until internal temperature reaches 71°C/160°F.
Place the pork in a parcel formed from alfoil or butchers paper, add the orange juice mixture then tightly seal the parcel and return it to the BBQ. Cook until the internal temperature of the pork reaches 95°C/203F, approx. 1.5 hrs.
Rest the pork (wrapped in foil) for at least 30 minutes. Using your hands or two forks, shred the meat and toss with the cooking juices.
Spread some smashed avocado onto the tortillas and top with the pork, pickled onion, crumbled feta and coriander.