Passion for Pork

Recipe: Chef Andrew Cowan’s BBQ Pork Tacos

Sharman - Friday, March 20, 2015


This week Chef Andrew Cowan of Hart’s Table & Bar represented Alberta Pork at the University of Alberta Hospital Wellness Committee’s annual ‘Think like a chef’ event aimed at inspiring AHS staff, physicians and volunteers to create simple, delicious, and healthy meals. While most people would reach for a pork shoulder to make tacos, Chef Cowan helped ‘spice up healthy eating’ with a simple BBQ pork taco recipe using a leaner cut of pork roast. Healthy can be delicious! 

image-8-e1426898207719-r2Chef Andrew Cowan’s BBQ Pork Tacos

1 small pork roast cut into strips

BBQ rub

3 tbsp Paprika
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cayenne
2 tsp black pepper
1 tbsp brown sugar

1.Skewer pork strip on skewers, sprinkle with salt and set side (also can brine over night for better results, see other recipe below)

2. Mix all ingredients for BBQ rub together and coat the skewers

3. Cook the skewers on both sides for about 3-4 minutes until cooked but not dry

4. Gently remove pork from skewers and place in taco shells with some fresh cabbage, chopped tomatoes, shredded cheese and your favourite hot sauce (mine is sriracha) and a little bit of sour cream or buttermilk

Alternatively this will go great over a salad with your favourite greens and a lite dressing.

Brine Recipe

1/2 cup Kosher Salt
1/2 cup granulated sugar
2 bay leaves
5 peppercorns

1. Bring all ingredients to a boil in a pot

2.Once cool, pour over the pork and marinate over night. The bring will keep the pork very moist and tender while cooking

This is the second year AB pork has participated. Last year chef Doreen Prei served up a smoked pork tenderloin with apple fennel salad, to see that recipe click here.