Memphis pork tacos with slaw and barbecue sauce

4
60 minutes

Ingredients

Memphis rub

  • 4 pork shoulder steaks
  • 1 tsp cayenne pepper
  • 1 tbsp of celery salt
  • 1 tsp garlic granules
  • 1 tsp smoked paprika
  • 1 tbsp of brown sugar
  • 1 tsp black pepper

Barbecue sauce

  • 200g of ketchup
  • 30g of dark brown sugar
  • 30ml of apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp celery salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic granules
  • 1 pinch of smoked paprika
  • 1 dash of Tabasco
  • lemon juice, to taste

Coleslaw

  • 200g of white cabbage, shredded
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 red onion, sliced
  • 100g of mayonnaise
  • 1 tbsp of apple cider vinegar
  • lemon juice
  • salt
  • pepper

To serve

  • 1 baby gem lettuce, washed and shredded
  • 8 corn tortillas

Method

1
Combine the rub ingredients together in a bowl, then apply evenly over the pork steaks. Leave to marinate for at least 30 minutes, or overnight in the fridge if you wish
  • 4 pork shoulder steaks
  • 1 tsp cayenne pepper
  • 1 tbsp of celery salt
  • 1 tsp garlic granules
  • 1 tsp smoked paprika
  • 1 tbsp of brown sugar
  • 1 tsp black pepper
2
To make the barbecue sauce, place all the ingredients in a pan and simmer until you have a thick, glossy sauce. Be careful not to over-reduce, as it will thicken up more as it cools – 5 minutes should do it. Once slightly cooled, transfer to a squeezy bottle
  • 200g of ketchup
  • 30g of dark brown sugar
  • 30ml of apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp celery salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic granules
  • 1 pinch of smoked paprika
  • 1 dash of Tabasco
  • lemon juice, to taste
3
Next, make the coleslaw. Mix all the ingredients together in a bowl. Taste and season with lemon juice, salt and pepper
  • 200g of white cabbage, shredded
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 red onion, sliced
  • 100g of mayonnaise
  • 1 tbsp of apple cider vinegar
  • salt
  • pepper
  • lemon juice
4
When you are ready to cook the steaks, place in a smoking hot griddle pan for 4–6 minutes each side, depending on the thickness of the steaks. Leave to rest in a warm place before carving
5
Once rested, carve the steaks against the grain of the meat
6
To assemble the tacos, spoon a heaped spoon of coleslaw into the centre of each taco, sprinkle with some baby gem and top with slices of pork. Finish with lashings of barbecue sauce