Tom Douglas' Pork Tacos


by New Day Producers

Posted on March 2, 2011 at 9:47 PM

Updated Wednesday, Mar 2 at 9:56 PM

Port Tacos with Lime-Tequila Pickled Cabbage

Recipe from Tom Douglas



 1 ea pork butt

 1 ea head of green cabbage

 1/3 cup Tequila

 6 ea limes 1/2cup sugar

 1 ea bunch of cilantro

 1 ea wheel of Queso Fresco

 1 ea Rub with Love “Smokey BBQ Rub”

 1 ea Rub with Love “Ancho-Molasses BBQ Sauce”

 Corn Tortillas

 Radish (optional)

 Extra Limes for Garnish (optional)


For the cabbage:

 ½ head of green cabbage cored and thinly sliced


The pickle liquid:

 1/3 cup tequila

 2/3 cup lime juice (about 6 limes)

 1/2cup water

 1/2cup sugar

 1 tbl plus 1 tsp salt

 ¼ bunch picked cilantro


Mix the ingredients together, stir, and let sit for about 10min so the sugar has time to dissolve.  Add the cabbage and let sit for another 10min to “pickle”.  Strain, save the liquid to make more pickled cabbage, and add the cilantro to the pickled cabbage.  Check for seasoning and season with salt and pepper if necessary.


The Pork Butt:

 Rub with Love “Smokey BBQ Rub”

 Rub with Love “Ancho Molasses BBQ Sauce”

 1 ea Pork Butt


Clean some fat from the pork butt and cut the pork into 3ea large “logs”.  Rub the pork with the Smokey BBQ Rub, and place in a pre-heated 300 degree oven.  Roast low and slow until fork tender, about 3hrs.  Once the pork is done pull it while still hot, and in a small pot heat some of the Anco Molasses BBQ sauce.  Lightly dress the pulled pork with the sauce and check for seasoning. 


To Make the Tacos:


Put some of the pork in the tortilla, and garnish with the pickled cabbage and some queso fresco.  Serve with some radish and lime slices on the side.