Good Morning America Recipes

Tim Love's Bourbon and Coke Pork Shoulder Tacos

A New Take on the Taco

GMA Recipes Dinner
|
Servings:4-6
Difficulty: Easy
Cook Time: min

Try these sweet bourbon and coke pork shoulder tacos from Tim Love. This is the perfect recipe to try for your next taco night.

Ingredients

  • For the tortillas:
  • 2 lbs. masa harina
  • 1/2 pound Masarepa
  • 1/4 pound All purpose flour
  • 1.5 tablespoons Kosher salt
  • 6.5 cups water
  • For the pork:
  • 1 gallon water
  • ½ cup salt
  • 2 tablespoons crushed red pepper
  • 1 Ten-pound pork shoulder (Boston butt)
  • 1 can Coca-Cola
  • 12 oz bourbon
  • For the rub:
  • ½ cup kosher salt
  • ½ cup freshly ground pepper
  • ½ cup pure chile powder, such as guajillo
  • 4 tablespoons ground cumin
  • 4 tablespoons fresh thyme leaves
  • 4 tablespoons fresh rosemary
  • For the salsa cruda:
  • 4 jalapenos-minced
  • ½ cup white sugar
  • ½ cup white vinegar
  • 1 oz canola oil
  • 8 scallions
  • For the red pepper hollandaise:
  • 6 egg yolks
  • 1# unsalted butter melted
  • 2-3T of lemon juice
  • 1 cup of smoked pepper puree
  • Cooking Directions

    For the tortillas:

    Combine all ingredients by hand to form dough. Using a tortilla press place 2 ounces dough ball in between 2 pieces

    of plastic and press. Place immediately onto a hot plancha and brown each side and serve

    For the pork:

    Mix water, salt, and crushed red pepper to make brine for the pork. Brine pork in refrigerator for six hours. Heat one half of grill to 220 degrees. Remove pork from brine and pat dry. Season pork with rub heavily. Place pork in roasting pan and pour Coke and bourbon in bottom of pan. Cover loosely with foil shiny side out, place on cold side of grill. Keep the fire consistent (on a gas grill) at 220 degrees, and if using wood or charcoal, continue to feed it to maintain 220 degrees. You may have to raise or lower the fire accordingly. Remove and serve.

    For the game rub:

    Mix all of the ingredients in a jar and store in the refrigerator for up to six months.

    For the salsa cruda:

    Puree with scallions, oil, and key lime. Season with salt.

    For the hollandaise:

    Add the egg yolks in to a blender. With the blender running slowly add the melted butter into egg yolks. Add the lemon juice and the smoked pepper puree. Season with salt and pepper.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy Tim Love.

    Recipe Summary

    Main Ingredients: masa harina, bourbon, coca-cola, pork shoulder

    Course: Dinner


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