BBQ PORK TACOS WITH SLAW AND FETA DIP

Directions

For the Pork

1. • Rub 8lbs pork loin or pork tenderloin with

   • ¼ cup paprika 

   • 3 Tablespoons sugar 

   • 2 teaspoons maple syrup

   • 2 Tablespoons coarse gray French salt

   • 2 Tablespoons garlic powder 

   • 1 Tablespoon onion powder 

   • 1 Tablespoon black pepper

   • 1 teaspoon cumin 

   • 1 teaspoon cayenne pepper

     Mix and rub over the meat

2. In a crock pot combine: 8 lbs. pork tenderloin that has been rubbed with the seasoning Pour in 2 cups chicken broth and ½ cup R and R BBQ Sauce or any favorite sweet BBQ sauce Cook on low for 12 hours. Shred the pork. Discard any fat and pour off excess broth leaving about ¾ cup. Add 1 cup more BBQ Sauce and reheat in crock pot to serve.

Slaw

1. Prepare the slaw and the Feta Dip Slaw: You can buy a slaw mix at the grocery store, 14 ounces. Add carrot and cilantro to taste to the shredded cabbage. Add ¼ cup mayonnaise and ¼ cup cider vinegar and ½ teaspoon sugar. Fleur de sel to taste and fresh ground black pepper. Mix and keep in refrigerator until ready to serve.

Feta cheese dip

1. • 1 can black beans, drained and rinsed

   • 1 can shoe peg corn 8 oz.

   • feta cheese, crumbled

   • ¼ cup extra virgin olive oil

   • ¼ cup cider vinegar

   • 2 Tablespoons sugar

   • Garlic powder to taste.

   • Fleur de Sel and fresh ground black pepper to taste.

   Mix and keep refrigerated until ready to serve.

Tortillas

1. Just before serving heat the corn tortillas about 30 at a time. Wrap them in a cotton dish towel and place in microwave for 1 minute. Serve immediately.

To serve the Tacos:

1. Warm tortillas. Put a little warm shredded pork on top. Top with slaw. Then spoon on the feta dip. Serve lots of extra BBQ sauce to drizzle on top. Serve with: Queso dip and chips