Yucatecan Barbecue Pork Tacos

bbq pork tacos
Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
12

This mouth-watering rendition of a shredded pork taco is full of flavor. The tender pork provides a base for some spicy toppings.

Ingredients

32 oz. pinto beans, drained
1 large onion, diced
2 tomatoes, diced
1⁄4 cup lime juice
1⁄8 cup cilantro, chopped

For cascabel drizzle:
8 chiles cascabel
4 garlic cloves
1 onion

For marinade:
1⁄4 cup olive oil
3 tbsp. achiote
1⁄4 cup orange juice, sour
1⁄4 cup lime juice
1⁄4 cup sherry vinegar
3 tbsp. cumin
1 tbsp. oregano
4 cloves garlic, minced

2-lb. pork shoulder
Banana leaves, as needed
2 tbsp. olive oil
12 6-in. corn tortillas
Pickled red onions, as needed
Cilantro, for garnish
 

Steps

1. In a bowl, combine beans, onion, tomatoes, lime juice and cilantro. Season to taste; reserve.

2. To prepare cascabel drizzle, lightly toast chiles. Place in dish with enough water to soften. Puree with garlic, onion and salt.

3. To prepare marinade, whisk together oil, achiote, citrus juice, vinegar, garlic and spices. Marinate pork for at least 1 hr. Remove meat and pat dry. Wrap pork in banana leaves and roast until tender. Shred meat; reserve.

4. Warm corn tortillas until pliable. Stuff tortillas with pork and top with rings of pickled red onions, cascabel drizzle and cilantro. Serve with reserved pinto bean pico de gallo.
 

More From FoodService Director

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources