Pork neck tacos
Our pork neck tacos are an easy way to fuel the crew and make sure not too much time is spent BBQ side. It's a dish ready in less than 30 minutes with tasty ingredients that are all found on our shelves. For these juicy tacos, we take generous slices of rare breed pork scotch and marinate them in Fancy Hanks taco rub. They're then cooked over charcoal and rested while you slice up some pickled jalapeño, white onion and lime. Choose a favourite hot sauce and you're ready.
Ingredients
2 x 200g pork scotch steaks
2 tablespoons of Fancy Hanks Taco Rub
2 - 3 tablespoons of pickled jalapeños
1 small white onion, peeled
1 lime, cut into wedges
A small bunch of coriander, washed
Mat's Hot Shop Peachango Tango hot sauce
How to prepare the pork for the grill
Season the pork with the taco seasoning, rubbing it into the meat.
Cooking the pork
Light a BBQ and bring to a medium heat.
Cook the pork over direct heat, turning often for 12-15 minutes until browned and cooked through, but still slightly pink in the centre.
Remove the pork, and place on a wire rack set over a plate to rest for 8 minutes.
Plating the tacos
While the pork is cooking slice the pickled jalapeños. Finely chop the white onion, as well as the coriander. Set the garnishes aside.
While the pork is resting, warm the corn tortillas on the BBQ then wrap in a clean tea towel to keep warm.
To assemble the tacos, cut the pork into thin slices, and season with a sprinkle of salt. Divide the pork between the warmed tortillas, along with the chopped onion, jalapeños and coriander. Serve with wedges of lime on the side and as much hot sauce as you dare.
Explore the technique
