recipe
BBQ Pork Tacos
5.0

Brined and rubbed pork makes an excellent stuffing for authentic Mexican tacos. These BBQ Pork Tacos are filling, delicious and so easy to make.

Ingredients Serves 4-6
For the brine - Per pound of meat
6
cups cold water
4
tablespoons granulated cane sugar
3
tablespoons kosher salt
3
tablespoons complementary dried herbs or seasonings, optional
For the dry rub
1/4
cup paprika
2
tablespoons onion powder
1
tablespoon chili powder
1
tablespoon cayenne pepper
1
tablespoon kosher salt
1
tablespoon ground black pepper
For the pork
2
pork tenderloins
 
olive oil
For the tacos
8-12
corn tortillas
 
grated cheese
 
tomatoes, chopped
 
green onion, finely sliced
 
radishes, thinly sliced
 
cilantro, chopped
 
salsa
Ingredient Tips
Dry Rub
For a milder rub, leave out the cayenne peeper and cut back on the ground black pepper.
Pork Tenderloin
The two tenderloins can be substituted for a 2-3 pound pork sirloin.
Directions
1
Make the brine. In a sealable container or large resealable plastic bag, combine ingredients. Stir until the sugar and salt are completely dissolved.
Hot Tip: This recipe serves 1 pound of meat. For larger cuts scale the recipe accordingly.
2
Add your pork to the brine, seal the container, and place in the refrigerator. If the pork isn't fully submerged, turn occasionally as it rests. Brine the meat for 1 to 8 hours.
3
Make the dry rub. In a small bowl, combine all the ingredients. Stir until evenly blended.
Hot Tip: Add more seasoning to customize, if preferred.
4
Remove the pork from the brine and thoroughly pat dry with paper towels. Coat the pork with a heavy layer of the dry rub, rubbing it onto all surfaces. Set aside for around 45 minutes. This will allow the pork to come to room temperature while also drawing in the flavor of the rub.
5
Preheat your gas grill on high for 15 minutes. Brush the pork roast lightly with the oil and set on the center of the grill. Lower the center burner to low and the side burners to medium low. Close the lid, cooking for 15 minutes. Turn the roast over and cook for another 10 to 20 minutes or until an internal temperature of 140 degrees Fahrenheit.
6
Remove from the grill and tent loosely with foil. Set aside to rest for at least 20 minutes.
7
Cut the pork into thin slices and stack several of them together. Cut the stacks into 1/2-inch cubes. Place in a bowl and pour accumulated juices from the baking sheet and cutting board over the pork.
8
Build tacos and enjoy.
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