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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources