Tennessee Titans - the Redneck Taco
BBQ Brothers Meet NFL
corn cob, cooked if necessary
cheddar cheese, grated
bunches coriander leaves (cilantro)
black pepper from a mill
For the pulled pork
For the injection
cup apple juice
For the rub
light muscovado sugar
On the one hand, the injection ensures that the meat is tasty but, above all, it makes the meat juicy and tender.
First comes the injection and then the rub. The background: Because some of the brine can escape during the injection, the rub may get wet (making a bit of a mess). That’s why you should inject first and then rub. On the one hand, the injection ensures that the meat is tasty but, above all, it makes the meat juicy and tender.
After the injection, combine all the ingredients for the rub and grind coarsely. Do not grind too finely or the rub will be too wet. Massage the rub gently but firmly into the meat and press on.
Ideally vacuum seal everything; alternatively pack airtight into a plastic bag and leave to rest for at least 10 hours in the refrigerator. Turn over the complete package in the refrigerator from time to time.
Preheat the grill to approx. 120 degrees. It also makes good sense to place a drip pan under the grate as fat will drip out of the meat. Place the meat from the vacuum pack on the grate and close the lid. It will be cooked after 14 hours at a core temperature of approx. 88–92 degrees. Wrap in foil afterwards and leave to rest for 30 minutes.
Place the tortillas gently on the grate and sprinkle a little cheddar cheese in the middle. Allow to melt. At the same time, grill the tomatoes and the corn cob well then roughly cut the tomatoes and scrape the corn kernels from the cob.
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