Tim Love's Bourbon and Coke Pork Shoulder Tacos
A New Take on the Taco
Try these sweet bourbon and coke pork shoulder tacos from Tim Love. This is the perfect recipe to try for your next taco night.
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.