BVQ Pork Tacos

This recipe was developed by Chef Jose Gonzalez at the University of St. Thomas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Yield: 5 tacos

Ingredients

5 Ounces Chipotle peppers
2 Ounces Brown sugar
2 Ounces Maple syrup
3-4 cloves Garlic cloves
1 Tablespoon Cumin
¾ Cup Apple cider vinegar
1 Cup Ketchup
10 Ounces Barvecue Naked Pulled BVQ, diced
½ Tablespoon Moocho mozzarella cheese, shreds
1 Teaspoon Yellow onion, diced
Cilantro leaves, garnish
5 Corn tortillas

Preparation

1. Add Chipotle peppers, brown sugar, maple syrup, garlic, vinegar, cumin and ketchup to food processor and pulse until smooth. Transfer to a saucepan and begin to heat. Simmer about 10 minutes on low to medium heat.
2. Add diced Barveque pork to sauce and heat through.
3. Warm your tortillas on griddle until hot.
4. Build in the following order: warm tortilla, 2oz of Barvecue. Top with cheese, yellow onion and cilantro.