The American Royal BBQ competition is coming up soon, boasting 600 competitors from around the world, and this year they’ve moved across the river to Kansas! An event this large needs a big venue and the Kansas Speedway is just the place. While I won’t be entered in the competition, I do love BBQ, and my Pork and Veggie tacos are great topped with your favorite sauce!
Pressure Cooker BBQ Pork and Veggie Tacos with Crispy Fried Onions
cooked and seasoned pulled pork, with pan juices, if available (I like this pressure cooker recipe the best)
1 Tbs. good olive oil
16 oz. bag of frozen corn, thawed
1 cup of your favorite bbq sauce (I like Three Little Pigs), divided use
2 Tbs. lime juice
zest of 1 lime
kosher salt and freshly ground black pepper, to taste
10 corn tortillas, browned off on a hot griddle
fresh basil, chopped, for garnish
fresh cilantro, chopped, for garnish
red onions, very thinly sliced, for garnish
shredded carrots, for garnish
1 cup crispy fried onions, for sprinkling
In a large cast iron skillet, heat oil over medium high heat until skillet is nicely hot and oil just begins to shimmer; add corn and brown off just a bit. Reduce heat to medium.
Add shredded cooked pork and pan juices to corn in skillet, along with 1/2 cup bbq sauce, lime juice, and lime zest; season to taste with salt and pepper.
Load warm corn tortillas with warm chicken/corn mixture, then garnish with basil, cilantro, red onions, carrots, and crispy fried onions.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, October 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!