Q: Could I have the recipe for the slaw on Taqueria del Sol's Memphis taco? I really enjoy eating there, but can't get there as much as I would like. Thank you. — Suzanne Prestwood, Alpharetta
A: Always glad to share recipes, Eddie Hernandez of Taqueria del Sol provided the recipes for the smoked pork and barbecue sauce as well as the slaw. The pork is roasted and then smoked. You can purchase a stovetop smoker, smoke your pork outside on a grill or smoker or follow the instructions here for smoking on a stovetop with equipment you might have at home.
Everything can be done in advance. When ready to serve, reheat the pork. Warm flour tortillas and add pork, barbecue sauce and cole slaw to make the tacos.
Taqueria del Sol’s Memphis Tacos – Smoked Pork
3 tablespoons salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
4 to 5 pounds bone-in Boston butt
Hickory chips
Preheat oven to 350 degrees.
In a small bowl, combine salt, granulated garlic, granulated onion and black pepper. Rub over all sides of pork. Arrange pork in a large roasting pan and cover with foil. Roast 3 hours or until meat is tender and falls off the bone. Remove from oven and allow to cool. Chop or dice pork to desired size.
To smoke the pork: arrange chopped pork in a perforated pan that fits into a roasting pan. Arrange hickory chips in roasting pan and set them on fire. Top with perforated pan and cover tightly with foil. Allow meat to smoke for 10 minutes. Makes: 2 1/2 pounds
Per 1/4-pound: 307 calories (percent of calories from fat, 65), 25 grams protein, 1 gram carbohydrates, trace fiber, 22 grams fat (8 grams saturated), 98 milligrams cholesterol, 514 milligrams sodium.
Taqueria del Sol’s Memphis Tacos – Bar-B-Que Sauce
1 teaspoon margarine
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons ground chile de arbol (about 1 chile)
1 lemon, juiced, keep lemon shells
4 cups ketchup
1/4 cup Worcestershire sauce
1 1/2 teaspoons chopped pickled jalapenos
1 1/2 teaspoons black pepper
1 stick (4 ounces) unsalted butter
Salt
In a large saucepan, melt margarine over medium-high heat. Add onion, garlic and chile de arbol and cook until onion is translucent, about 5 minutes. Add lemon juice and lemon shells and stir. Add ketchup, Worcestershire sauce, pickled jalapenos and black pepper. Simmer 5 minutes. Add butter and continue simmering, whisking, until butter is incorporated into sauce. Remove lemon shells and simmer 5 minutes. Add salt to taste. Makes: 5 cups
Per 1-tablespoon serving: 26 calories (percent of calories from fat, 42), trace protein, 4 grams carbohydrates, trace fiber, 1 gram fat (no saturated fat), 3 milligrams cholesterol, 153 milligrams sodium.
Taqueria del Sol’s Memphis Tacos – Jalapeno Cole Slaw
9 cups chopped cabbage (chopped to your desired size)
3/4 cup grated carrots
1 cup mayonnaise
1/2 cup granulated sugar
Juice of 1 1/2 lemons
1 tablespoon diced pickled jalapeno
1 1/2 teaspoons black pepper
Salt
In a large bowl, toss together cabbage and carrots.
In a small bowl, combine mayonnaise, sugar, lemon juice, pickled jalapeno and black pepper. Toss with cabbage mixture and season with salt to taste. Makes: 8 cups
Per 1/2-cup serving: 137 calories (percent of calories from fat, 72), 1 gram protein, 10 grams carbohydrates, 1 gram fiber, 12 grams fat (2 grams saturated), 5 milligrams cholesterol, 95 milligrams sodium.
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