Sadie doesn't feel a bit bad about not letting me know about the Bacon Festival last weekend, but she decided to be nice and share a recipe for pork tacos with a whiskey sauce. Enjoy!
Pulled Pork Tacos with Whiskey Mango Sauce
Spice Rub:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 2 tsp paprika
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp salt
- 1/2 tsp dry mustard
Pulled Pork:
- 1 Pork roast / Pork shoulder, about 3 or 4 lbs.
- Spice rub
- 2 cups chicken stock
- 1/4 balsamic vinegar
Mango Whiskey Sauce:
- 1 ripe mango
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 oz brandy or whiskey (I like Templeton Rye)
- 1/2 cup ketchup
- 1/4 cup vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 1/2 cup cooking stock
- 1-2 tbsp habenero sauce, to taste
Directions:
1. Mix all of the spice rub ingredients together.
2. Rub the spice mixture evenly onto the pork roast. In a large, heavy dutch oven, heat a tablespoon of vegetable oil, and brown the roast on all sides. Add the chicken stock and balsamic vinegar, and simmer over a low heat for 4-5 hours, or until the roast is very tender and pulls apart evenly. Remove the roast to a baking pan, and let cool slightly. Meanwhile, poor the cooking stock into a bowl and place in the refrigerator to cool so the fat can easily be skimmed off. (Or, carefully spoon off the fat that accumulates at the surface.)
3. While the roast is cooking, prepare the sauce for the pork. Peel the mango, and process in a food processor with the whiskey or brandy, ginger, and garlic, until smooth. Remove to a saucepan. Add the ketchup, brown sugar, honey, and cooking stock. Simmer, uncovered, for 15-20 minutes or until the mixture thickens. Taste and adjust seasoning.
4. Using two forks, pull apart the pork into bite size pieces. Add some of the sauce to the pork, to taste. Serve the pork on tortillas, you can top with coleslaw, and serve additional sauce on the side.
© 2012
