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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources