BBQ Tacos Two Ways Recipe from Ryan Cuber of Savory Smoke Catering

17 Jul
Ryan grills up some corn to put into his corn salsa

Ryan grills up some corn to put into his corn salsa

Ryan Cuber of Savory Smoke Catering took the OmNomCT cooking demo stage this past Sunday at Pork in the Park and rocked it.  While at first there were 10 people, as he began to put together his corn salsa and the yogurt slaw to go on top of his BBQ tacos, more and more people crowded in, producing a gentle food mob.  They listened intently, asking questions, and waited in anticipation for the tacos.  And, let’s just say it was so worth the wait in the hot sun…the tacos were amazing!

If you’d like to replicate the recipe, Ryan was kind enough to have us share it with you!  This is great for a family meal, a BBQ get together, or just any old plain day.  Enjoy the recipe and check out Savory Smoke Catering at Michelina’s Pizza (see FB page for days available) and their Summer BBQ Bash on August 4.

Tips for pulled pork:

Ryan Cuber's Mexican Inspired Pulled Pork

Tequila in the pork (and some in the shot glass) make up a perfect taco

1. If no smoker, slow roast, for a true BBQ experience.
2. If no smoker, Rub the meat with liquid smoke, before you dry rub.
3. Lower the temp, the better the meat, between 200-225 is perfect.
4. Mop your meat every four hours, fruit juices work nicely, or be creative.
5. Allow meat to reach upwards of 200 before pulling.

Carolina Style Slop:

  • 3 parts vinegar of your choice
  • 1 part ketchup
  • Seasonings and fruit juices of your choice to spice it up.
  • A little salt and sugar to cut down the vinegar

Sauté your pulled pork, lightly oil pan, add pork, add light amount of slop, enough to cover, but not over power meat.

Mexican Inspired Pulled Pork:

Start with Tequila of your choice in hot pan, allow to simmer to cook out alcohol.

Once simmering, add pinch of chopped chives, pinch of chopped cilantro, and small amount of agave nectar (about 1 tablespoon).

Add in your pulled pork, sauté until warm, and finish with some squeezed lime juice.

Katie Maucher declares the corn salsa BBQ taco a winner

Katie Maucher declares the corn salsa BBQ taco a winner

Corn Salsa:

  • 6 ears of corn peeled
  • 1 whole red onion (diced)
  • 6 plum tomatoes (diced)
  • 1 small bunch chopped cilantro
  • 1 jalepeno and/or 1 poblano (optional)

Rub corn in olive oil, salt and pepper, grill until charred, constantly rotate, when done pull and put on ice.
Chop and dice rest of produce, mix in bowl, cut the cooled corn off cob and add in (should be more corn than anything).

Add two tablespoons of olive oil and cider vinegar (more may be required).
Add two tablespoons of light agave nectar.
Salt and pepper to flavor.

Allow to cool, and marinate, stir before serving.

Yogurt Base Coleslaw:

  • Mix of green and red cabbage (one large green and one small red) diced thin, use mandolin if possible
  • About 4 carrots, thin small dice, or can be minced if easier
  • Make it your own by adding peppers, onions or any over your favorite veggies
  • Add 1/4 Cup Cider Vinegar to mix stir and allow to sit for 1-2 hours

The Sauce for the Coleslaw: 

  • 24 oz non fat yogurt
  • 1/4 cup cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons agave nectar
  • 2 tablespoons honey dijon(until lite yellow tint)
  • 1 tablespoon salt, 1 tablespoon ground pepper

Slowly add to slaw stir until its to a consistency of your liking.

Salt and pepper to flavor.

The hungry crowd waits for their shot at the Yogurt Coleslaw Taco

The hungry crowd waits for their shot at the Yogurt Coleslaw Taco

BBQ Tacos (Final Step):

Grill some tortillas to get nice scoring, then put on some pulled pork.  Then simply add in your corn salsa or the yogurt base coleslaw.

5 Responses to “BBQ Tacos Two Ways Recipe from Ryan Cuber of Savory Smoke Catering”

  1. Jeffrey Schreider @infoman411 August 4, 2013 at 9:24 pm #

    You both missed out unless u showed up after 8 as Sunday Ryan’s event featured succulent brisket smoked chicken wings pulled pork and a perfectly cooked brisket. Ryan hosted an event that featured Rock Star Level BBQ. Great friends along with great Live music featuring some seriously talented musicians. He puts Bobby Q’s to shame. Ribs spiced with a pleasant burn on the finish. Smoked beans were a highlight. Only negative was the Michelob Bock was way too sweet but I know Ryan didn’t become a brewmaster—he’s a smokermaster….


  2. Bexleys Catering July 23, 2013 at 4:46 am #

    Those taccos look incredible! we are thinking of putting them on our menu quite soon! thanks for the recipe! :)


  3. Jeffrey aka @infoman411 July 18, 2013 at 6:03 pm #

    It was awesome finally meeting you guys and Ryan did a solid job on the “kosher” pulled pork tacos that were the star of the event. Were he in competition he would have finished at the top. The OmNom Cooking demonstrations were the highlight of last weekends event and can’t wait to see what Dan and Kristien do next!!!


    • Dan and Kristien Del Ferraro July 18, 2013 at 6:09 pm #

      Note: we didn’t pay Jeff for these nice words! Thanks so so much. Nice to talk, chat and meet ya. Check back for something going on September 8. ;>


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