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Taquitos Vatos Locos

Taquitos Vatos Locos

Recipe Details

Author Meat Church; Guest Pitmaster: James Vives (Brushfire Farms)

Summary

Smoky, tender pulled pork kissed with prickly pear BBQ sauce is crowned with a bright, creamy slaw, pickled red onions, and a sweet-heat pepper jam, all on griddled corn tortillas. A vivid balance of rich, tangy, spicy, and subtly sweet South Texas flavors in every bite.

Instructions

  1. 1

    Prepare your smoker or pellet grill to 250°F. Post oak is used in the video; mesquite, hickory, or pecan also work well.

  2. 2

    Season the pork butt liberally with Meat Church The Gospel All-Purpose (AP) rub. Let the rub adhere for at least 15 minutes or up to overnight.

  3. 3

    Place the pork butt in the smoker unwrapped and cook until it is probe tender, around 203°F internal temperature.

  4. 4

    Remove the pork from the smoker, place it in a pan, cover with foil, and rest for 1 hour.

  5. 5

    Discard excess fat and pull the pork. Pour 1 full bottle of Brushfire Farms Prickly Pear BBQ Sauce over the pork and mix thoroughly by hand. Cover and set aside.

  6. 6

    Make the slaw: In a large bowl combine red cabbage, green cabbage, green onions, jalapeño, and cilantro.

  7. 7

    Make the dressing: In a medium bowl whisk together mayonnaise, apple cider vinegar, lime juice, and sugar. Season to taste with Meat Church BLANCO.

  8. 8

    Add dressing slowly to the slaw, tossing until you reach your desired level of “wetness.” You will have extra dressing.

  9. 9

    Griddle corn tortillas in a cast-iron skillet or on a plancha until warm and pliable.

  10. 10

    Assemble each taco: Add sauced pulled pork, top with slaw, pickled red onions, a dollop of Brushfire Farms Prickly Pear Pepper Jam, and finish with cotija cheese.

  11. 11

    Serve immediately. Optional: Pair with a Frozen Prickly Pear Vodka Lemonade.

Ingredients

  • 1 pork butt
  • as needed Meat Church The Gospel All-Purpose (AP) rub
  • 1 bottle Brushfire Farms Prickly Pear BBQ Sauce
  • 1 tablespoon Brushfire Farms Prickly Pear Pepper Jam
  • as needed corn tortillas
  • 2 cups red cabbage (sliced)
  • 2 cups green cabbage (sliced)
  • 2 green onions (finely chopped)
  • 1 jalapeño (diced; seeds and veins removed)
  • 2 tablespoons cilantro (finely chopped)
  • 1 cup mayonnaise
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons sugar
  • to taste Meat Church BLANCO seasoning
  • to taste pickled red onions
  • to taste cotija cheese
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