Asian Pork Tacos with Peanut & Ginger Slaw

Paired with: Charles Smith Kung Fu Girl

Rick Schwager The Pompano Beach House


  • 1/4 Cup Soy Sauce
  • 1/2 Cup Red Wine Vinegar
  • 1/2 Cup Rice Wine Vinegar
  • 1/4 Cup Mirin
  • 4 Peeled Garlic Cloves, smashed
  • 1/4 Cup Minced Garlic
  • 3/4 Cup Yellow Onion, rough chop
  • 3 Cups Beef Broth
  • 1 Tbsp. Black Pepper
  • 2 Tbsp. Kitchen Bouquet
  • 1 Tbsp. Guldens Mustard


1) Place all ingredients into a pot and bring to a boil. Immediately remove and rapidly cool.


  • 2 Tbsp. Olive Oil
  • 2 Tsp. Salt
  • 2 Tsp. Black Pepper
  • Chilled Marinade for Pork


1) Rub olive oil over entire surface of pork but and season with salt and pepper
2) On a med hot grill, sear all of the sides of the pork butt (about a total of 4 min)
3) Place into a container about the same size of the pork butt and pour in the marinade. Allow to marinate for 24 hrs.
4) Place the pork butt and marinade into a braising pan and cover with foil and cook for 3 hrs in a pre- heated 300 degree oven
5) Uncover and allow to cool for about an hour. Remove from liquid and pull away the pork making sure to remove and fat
6) Place some of the liquid back onto pulled pork and hold hot for service


  • 1 Cup Cider Vinegar
  • 3 Cups Granulated Sugar
  • 1/2 Cup Mustard
  • 2 Tsp. Kosher Salt
  • 1/2 Tsp. Cayenne Pepper
  • 2 Qts. Mayonnaise
  • 5 Oz. Candied Ginger in Syrup - Puree
  • 2 Tsp. Minced Ginger
  • 1 Cup Creamy Peanut Butter
  • Cole Slaw Mix - As Needed


1) Bring cider vinegar to a boil and stir in sugar to dissolve. Remove and cool
2) Add in remaining ingredients and blend to fully incorporate until smooth
3) Chill down the slaw mix
4) Add dressing to Cole slaw mix as needed

MAKING TACOS…Use 6 inch or 8 inch flour tortillas


1) Heat tortillas on both sides just enough to warm
2) Place desired amount of warmed up shredded pork onto each tortilla
3) Top with desired amount of mixed Cole slaw.
4) Serve with grilled pineapple

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