Pigskin Barbeque Free Agent Tacos

The first weekend in May I decided to make my Free Agent Tacos, not realizing Cinco De Mayo was coming up, but that is not the reason I made them. I’m always practicing my dishes trying to improve on them and make them better. Today I’m sharing my recipe with you.

Pigskin Barbeque Free Agent Tacos.

– 6lb Pork Butt
– Pigskin Barbeque Lineman Hawg Rub
– Beer
marinate pork butt in beer (Bud Light Lime) 4 hours. Remove, pat dry and season with Lineman Hawg Rub, allow to sit at least 6 hours. Smoke using oak & apple wood, at 250 for 2.5 hours, then wrap in foil for remainder of cook until internal temp of 190 degrees, remove from grill and allow to rest 30 minutes before pulling.

– Vinegar Sauce
2 Cups cider vinegar
3 Tbsp ketchup
2 Tbsp dark brown sugar
4 Tsp sea salt
1 Tbsp hot sauce
1 Tsp red pepper flake
1 Tsp black pepper
Combine all ingredients in a bowl and whisk until salt and sugar is dissolved.

– Chili Slaw
it’s a secret

– Cilantro Avocado Cream
it’s a secret

– Tacos Shells
4-inch flour tortillas

– Directions
After resting, pull/shred pork, pour in vinegar sauce and mix well, allow to rest 30 minutes stirring occasionally before serving.

Assemble tacos by warming tortillas, adding pork to each and covering it with a drizzle of Pigskin Barbeque Sauce and avocado cream. Add the slaw on top and crumble on a bit of blue cheese. Serve.

About Pigskin Barbeque 80 Articles
Just a regular guy who loves to barbeque. Married father of two. I developed a love for grilling as a child watching my dad grill. My love for BBQ, using wood and the "low & slow" method came after I purchased my first horizontal smoker in my 20's.


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