Kickin' Pork Tacos

Maybe it's because my mother ate lots of barbeque when she was carrying me....
Maybe it's because my father brought home pounds of the stuff from his favorite barbeque joint, Melear's Barbeque in Fayetteville...
Maybe it's because I'm southern...
Whatever the reason, I love good barbeque!  Truth be told, I love the stew best.  Whether it's Brunswick or Mull, I love it!
That said, it's hard to beat smoked pork.  This recipe combines two of my favorite cuisines, southern barbeque and mexican tacos, and the two combined are a hand-held hit!
This recipe takes some time to make...First we'll make a kickin' barbeque sauce.  Then we'll smoke our pork.  And, while that pork is smoking we'll construct a spicy slaw.
Finally we'll fold our barbequed pork and spicy slaw inside a tortilla.  Our guests will take bites between plays and soon find they are struggling to pay attention to the game...and the commercials.
All they will think is "MORE! MORE! MORE!".

What's In It:


FOR THE SAUCE:
1 tsp. butter or vegetable oil
1/2 c. chopped onion
1 large clove or 2 small cloves garlic, chopped
1/2 tbs. red pepper flakes
The juice of one lemon (reserve rinds)
4 c. ketchup (I'm not usually a stickler for name brands.  Ketchup is an exception.  Use a name brand.  There is a difference.)
1/2 c. Worcestershire sauce (If you are like me, there is no such thing as too much Worcestershire.  Just this once, resist the urge to splash just one more time...)
1/2 tbs. pickled jalapenos, chopped
1/2 tbs. fresh ground black pepper
1/2 c. butter (and only butter)
Salt to taste

FOR THE PORK ROAST:
1 tbs. onion powder
1 tbs. garlic powder
1 tbs. fresh ground black pepper
3 tbs. ground sea salt
4 to 6 lb. Boston Butt roast
Hickory chips

FOR THE SLAW:


9 c. coarsely chopped green cabbage
1/2 c. grated carrots
1 c. mayonnaise  (You may use mayonnaise made with olive oil, if you prefer.  Kraft makes a good one.)
1/2 c. granulated sugar
1 tbs. pickled jalapenos, diced
Juice of 1 1/2 lemons (discard peel)
1/2 tbs. freshly ground pepper
Salt to taste

FOR ASSEMBLY:


24-36 (6 inch) tortillas (Use what you like.  Flour is recommended but you could easily substitute Whole Wheat.  Corn tortillas are not recommended)


How To Make It:


LET'S MAKE THE SAUCE!
Add butter to saucepan over medium heat.
When melted, add onion, garlic and red pepper flakes.  Saute until onions are translucent.
Add lemon juice and rinds.
Reduce heat to low and add ketchup, worcestershire sauce, chopped jalapeno, and black pepper.  Cook for 5 minutes.
Add butter and cook, stirring frequently, until incorporated.
Remove lemon rind.  Simmer 5 minutes.
Salt to taste.

LET'S SMOKE SOME PORK!
Preheat oven to 350 degrees F.
Combine garlic powder, onion powder, and black pepper in bowl.  Add salt to taste.
Rub pork roast with spice mixture.  Place in baking pan.  Cover with foil and bake for 3 to 4 hours, until cooked through.
Remove and cool thoroughly.
When cooled, chop or pull, as desired.
Smoke prepared pork over hickory chips for 10 minutes.

LET'S MAKE THE SLAW!
Combine first seven ingredients in medium bowl.  Salt to taste.

LET'S MAKE SOME TACOS!
Reheat pork, if necessary, and warm tortillas.
Fill warmed tortillas with 1-2 tbs. pork covered with 1-2 tbs. sauce, followed by 1-2 tbs. slaw.

Touchdown!