Pork Cheek Tacos
3-5 pounds of Pork Cheeks (remove silver skin)
2 tablespoons olive oil
1 tablespoon fresh ginger
6 cloves fresh garlic
2 medium yellow sweet onions
2 bottles Apple Ginger Hard Cider
large Florida orange
Lane’s BBQ Q-nami Rub
Corn or flour tortillas
Cherry Wood Chunks
Lane’s Signature slaw (recipe attached)
Lodge Dutch oven
Prepare grill for indirect heat at 275 degrees. Place some wood chunks on the coals and mix in. Season the cheeks liberally with our Q-nami Rub. Then place the cheeks directly on the grate and smoke for about 30-45 minutes. You are not trying to cook all the way through. Really just want to allow the cheeks to take on some smoke flavor.
Once you remove the cheeks, place them in a clean tray and cover with foil. Increase temp on grill to about 325-350 degrees. Place dutch oven on the grate. Pour in the 2 tbls of olive oil and saute onions and garlic. Then add fresh ginger and the smoked pork cheeks. Top everything off with the 2 ciders and fresh orange juice, cover with lid and allow cheeks to braise for 2-3 hours til they shred apart.
Heat tortilla on grill, add pork cheeks, slaw, cilantro & a squeeze of fresh lime… Enjoy!
Lane’s Jalapeno Cilantro Slaw
(1) head Green Cabbage (shredded)
(1) head Purple Cabbage (shredded)
(1) small red onion (sliced thin)
(1) Jalapeno (seeded and chopped)
(1) Lime (zest & juice)
Lane’s BBQ Signature Rub (teaspoon)
Lane’s BBQ Sorta White Sauce (1 cup)
Combine green & purple shredded cabbage, onion, jalapeno & cilantro. Then add the lime juice, zest and season with Signature Rub. Add Sorta White Sauce & mix well to combine. Serve & Enjoy!