Redneck Tacos

Red Neck Tacos are a far cry from the traditional Taco you and your family may be used to having made with tender delicious Pulled Pork doused in the finest barbecue sauce resting on a delicious corn cake, topped with a homemade crunchy coleslaw, fresh ripe tomatoes, and cheese.

Martin’s Bar-B-Que Joint, Located at 7238 Nolensville Road, Nolensville, TN Was featured on Diners Drive-Ins and Dives a while back. I have to say this caught my eye immediately I told my husband that I was going to these delicious looking Red Neck Tacos. It seems like it took me forever and a day to make them and I am so glad I did now. I’m not sure why because after making it and eating it for lunch today, I am in LOVE!

I bet you are suddenly asking “What IS a Redneck Taco???” Well, I am sure going to tell you. “Pork, Coleslaw, BBQ sauce and all served on a corn cake” You can either start from scratch or this recipe is fantastic for leftover pulled pork and coleslaw – I happened to get lucky by having leftover pulled pork from another night.

Redneck Tacos

Ingredients for Coleslaw

• 1/2 cabbage head, cut into chunks
• 1/2 red sweet bell pepper, chopped
• 1/2 large carrot, chopped
• 1 stalk of celery, chopped
• 1/2 cup real mayonnaise
• 2 tablespoons sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon of Dijon mustard
• 1 teaspoon of sweet pickle relish
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon celery seed

Directions

1. Using a food processor, gently process the red sweet bell pepper, celery, and carrot, being careful not to over the process.
2. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn’t become overly processed.
3. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables.
4. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss.
5. Chill for 1 hour.

Note– You may also use bagged shredded cabbage, and omit the food processor stage.

Pulled Pork Recipe Preparation 

1st Step: Buy a GOOD quality pork Shoulder from your local market. Make sure it has fat content you do not want it trimmed of its fat. Fat is your friend with this cut of meat. Especially when you are roasting over smoke for an extended period of time. If you can find a whole shoulder-cut that’s perfect! Remove the skin or lift it from the meat to apply Rub. Smokes and rubs have a hard time penetrating the skin– If the shoulder has a lot of skin, remove most of it, and leave as much fat as possible.

2nd step: I like to apply the rub the day before for the BEST flavor —  Rub the roast thoroughly and evenly, with any common yellow mustard. This will allow the spices to stick close to the meat, does not compromise your flavor, and is a HUGE secret in the BBQ world of competition!! Apply the rub liberally then work it in thoroughly all over the meat, cover with plastic wrap and refrigerate 24 hours or so before cooking. It is best to allow the pork to come close to room temperature before putting it in the smoker about 30-45 minutes out should do it.

Dry Rub Recipe we use

Ingredients:

• 1 cup brown sugar
• 1/2 cup Hungarian paprika
• 2 tablespoon fresh ground black pepper
• 2 tablespoon Kosher salt
• 2 tablespoon chili powder
• 2 1/2 tablespoon garlic powder
• 1 1/2 tablespoon onion powder
• 2 teaspoon cayenne

Directions

Combine all ingredients together and transfer to an airtight container. May be stored up to six months in a cool dark place, with using an air-tight container

Yield: Makes a little more than 2 cups

3rd step

• Place the roast in the center of the grates. If you are using an offset horizontal smoker, place a pan of water in with the roast.

• Close the cooker – Let the smoker recover the heat loss, and keep it at about 225-235°F/107-113°C. No unnecessary peeking! You will lose the temperature doing so heat. Open the lid/door only far enough to do the job. Check the temperature for the first time after about 25 minutes, to make sure the temperature is holding, and then every once in a while as needed.
  When approaching the end stage of cooking time, grab the instant-read thermometer.Check the roast at the thickest part of the meat, looking for a temperature of 190°F/88°C. Remove the meat off of the fire and let stand for about 20-30 minutes before pulling meat apart with two forks. You can separate the unnecessary fat and or bone at this time. See BBQ recipe below to add to meat

Ingredients for BBQ Sauce

• 1 1/2 cup dark brown sugar
• 1 cups ketchup
• 1/4 cup yellow mustard
• 1/4 cup apple cider vinegar
• 1 small onion, minced
• 2 cloves of garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cup dark molasses
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons steak sauce
• 1 1/2 tablespoons pure honey
• 1 tablespoon of tamarind paste
• 1 tablespoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon table salt
• 1 teaspoon of liquid smoke
• 1/2 teaspoon hot sauce

Directions

In a small bowl, mix the chili powder, black pepper, and salt. In another bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar, liquid smoke.

Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic then add the garlic and cook for 1 minute. Add the dry spices and stir for a few minutes to marry their flavors. Add the wet ingredients. Simmer over medium heat for 25 minutes with the lid off to thicken it.

Cornmeal Cake Ingredients

• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Heaping Yellow Cornmeal
• 1-1/4 cups Whole Milk (more If Needed)
• 1 cup buttermilk
• 2 whole Large Eggs
• 4 Tablespoons Sugar
• 1 tablespoon melted butter
• 3 Tablespoons Baking Powder
• 1/2 teaspoon Salt

Directions

1. Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
2. In a separate bowl, mix milk, buttermilk, eggs, melted butter. Pour into the dry ingredients, stirring gently.Stir in melted butter.
3. Set batter aside. If the batter is overly thick, splash in a small amount of milk.
4. Heat pan over medium heat. Place small amount to medium amount in the pan and cook cakes.

Assembly

1. Corn cake
2. Pulled pork, with BBQ sauce
3. Coleslaw
4. You may add more BBQ sauce, cheese, tomatoes as we did