Tacos
4-6
Remember we are chefs or English majors so let us know if you have any questions!!!
Pork Belly ours was around 10lbs
Garlic Powder
2 sticks Butter
2 15oz Everglades Moppin Sauce
2 Cups Apple Juice
The night before cooking carefully cut Pork belly in to about 1 ½ inch chunks. Season with Heat, Rub, Cactus Dust, and a small amount of Garlic Powder. Sprinkle with more of the Rub than the others. You want a good coating on all sides of the pieces. Cover and let rest overnight.
Preheat grill to 225 degrees.
When Grill is hot in an even layer over the grates place the chunks of pork. Cook for 1 hour.
After and hour rotate the pieces around flipping and moving ones from the hot areas to cool etc.
Cook for an additional hour. You should be able to see that the fat is rendering and the pieces should becoming tender.
After an additional rotation and another 30 minutes cooking removed from grill and place in large aluminum pan.
On stove top melt butter, add apple juice and moppin sauce.
Cook over medium heat till combined, about 5 minutes.
Remove from heat and pour over the pork pieces in the aluminum pan.
Cover tightly and place back on grill that temp has been increased to 325 for an additional 30-45 minutes.
Remove pan from grill and let rest covered for 30 minutes before slicing pieces.
Slice the pieces up and ENJOY!!
We served our tacos up with:
Corn relish
Picked red onions
Siracha mayo
Lime
Purple cabbage
Avocado
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