Summertime = BBQ time. “Burnt ends” are the “oysters” of BBQ. They’re the most flavorful, tender, buttery pieces of smoked brisket and everything a meat lover like me craves. Nestled in a crispy corn shell, piled high with homemade mustard slaw, sliced jalapeños, shredded Jack, and a BBQ sauce drizzle, these tacos will leave you counting down the days until the next #TacoTuesday. I dare you to eat just one!
Makes: about 8 tacos
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
The Ingredients
1 lb. pulled pork or burnt ends, no sauce
8 small, soft corn tortillas (or sub hard shells)
12 ounces coleslaw cabbage mix (or make your own with shredded green cabbage & red cabbage, and shredded carrots)
1/2 medium red onion, cut into paper thin slices using a mandolin or sharp knife
2-3 jalapeños, sliced
2 tablespoons apple cider vinegar
~1/3 cup extra virgin olive oil
1 heaping tablespoon grainy Dijon mustard
1 tablespoon honey or real maple syrup
Shredded Mexican cheese blend, to garnish
Good quality BBQ sauce OR taco sauce, to drizzle
Salt and pepper to taste
The Steps
For coleslaw: Add slaw mix and red onion to a large bowl.
In a medium bowl, whisk together mustard, honey, apple cider vinegar, and extra virgin olive oil. Add whisked dressing to slaw, tossing and seasoning with salt and pepper.
Heat tortillas and pulled pork until warm.
For assembly: on a warmed tortilla, and pulled pork or shredded burnt end, and top with slaw and cheese. Sprinkle jalapeños and drizzle BBQ or taco sauce.
The Steps with Pictures
For coleslaw: Add slaw mix and red onion to a large bowl.
In a medium bowl, whisk together mustard, honey, apple cider vinegar, and extra virgin olive oil. Add whisked dressing to slaw, tossing and seasoning with salt and pepper.
Heat tortillas and pulled pork until warm.
For assembly: on a warmed tortilla, and pulled pork or shredded burnt end, and top with slaw and cheese. Sprinkle jalapeños and drizzle BBQ or taco sauce.
