BBQ Pork Tacos with Corn Salsa

The next time you’re at your favorite barbecue restaurant, pick up a pound of pulled pork to have on hand for making these super easy and delicious tacos. Our honey adds the perfect amount of sweetness for a homemade barbecue sauce to toss with the pork and drizzle over the tacos at the end.

BBQ Pork Tacos with Corn Salsa
(pulled pork, charred tortillas, and sweet corn salsa)
Serves 4

What you need:
For the BBQ Sauce:
½ cup ketchup
¼ cup Savannah Bee Company® Saw Palmetto Honey, or your favorite Savannah Bee Company® honey
¼ cup yellow mustard
¼ cup water
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
½ teaspoon dry mustard
1 tablespoon Worcestershire sauce

For the Tacos:
1 tablespoon vegetable oil
1½ cups fresh or frozen (thawed) corn
½ cup diced tomatoes
1 small jalapeño, seeded and minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
2 teaspoons Savannah Bee Company® Saw Palmetto Honey, or your favorite Savannah Bee Company® honey
1 tablespoon fresh lime juice
Salt and freshly ground pepper
1 pound pulled pork (from your favorite BBQ restaurant)
12 fajita-size flour tortillas, charred
1 cup shredded red cabbage

What to do:

1. Wash Up!

2. Make the BBQ Sauce: Combine the ketchup, honey, mustard, water, vinegar, garlic powder, dry mustard, and Worcestershire sauce in a medium saucepan over medium heat. Simmer for 15 minutes or until the sauce is thickened.

3. Make the Corn Salsa: Heat the oil in a skillet over medium-high heat. Add the corn and cook 3 minutes or until warmed through. Transfer to a medium bowl. Stir in the tomatoes, jalapeño, garlic, cilantro, honey, and lime juice. Season with salt and pepper to taste.

4. Heat the Pork: Add the pork to the skillet that was used to cook the corn. Heat over medium for 2 minutes or until warmed through. Add half of the BBQ sauce and toss to coat.

To Serve: Divide the pork evenly between the tortillas. Top with the cabbage and corn salsa. Drizzle with extra BBQ sauce, if desired.

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