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Pulled Pork Street Tacos

Guest Chef A.J. Presents:

Miss Sydney’s Earthquake Eddie’s Pulled Pork Street Tacos, White Cheddar Mayo and Arugula Slaw with Pickled Fennel

Ingredients for the Pickled Fennel:

(Do this 2 weeks in advance so it has time to cure)

  • 2 Whole Fennel
  • 1- 12oz jar of sliced hot banana pepper rings
  • 1 cup Granulated Sugar
  • 1 cup water
  • Red Food Coloring as desired
  • 2- 16 oz. Glass Mason Jars

Method for Pickled Fennel:

  1. Drain the pepper rings in a strainer over a bowl and set the juice aside.
  2. While the pepper rings are straining, cut the top of the fennel, separating the stalks from the bulbs so that it can lay flat on a mandolin.
  3. Slice the fennel in paper thin rings (like you would an onion) and place in a bowl.
  4. Take the drained pepper rings and mix it with the fennel and set aside.
  5. In a separate bowl, whisk together the pepper ring juice, water, and sugar. Make sure the sugar is completely dissolved.
  6. Add the red food coloring to the juice mixture to create the desired redness you’d like.
  7. Divide the fennel and pepper ring mixture between the two mason jars. Pack down in the jars firmly. 
  8. Pour the juice mixture over the fennel in each jar evenly until fully submerged.
  9. Seal each jar with a lid and place in the refrigerator. This is a cold pickling process, and you should ALWAYS use glass jars.  It must stay chilled at all times. The shelf life is about 2 months with refrigeration.


Ingredients for the Street Tacos:  

(Yield about 2 dozen)

  • 5 lbs. of Pork Butt
  • 1 jar of Miss Sydney’s Earthquake Eddies Hot Stuff
  • 1 cup of lightly packed brown sugar
  • Ortega Gluten Free Taco Shells

Ingredients for the White Cheddar Mayo:

  • 1 (8oz) package of cream cheese softened
  • 1 1/2 cups of mayo
  • 1 1/2 cups of firmly packed shredded sharp cheddar cheese
  • 1 1/2 cups of firmly packed shredded Monterey jack

Ingredients for the Arugula Slaw:

  • 2- 5 oz. containers of organic arugula
  • The prepared jars of pickled fennel
  • 1 jar of Miss Sydney’s BB’S Sweet Vinaigrette

Method for the Street Tacos:

  1. Start by cooking the pork butt in a crock pot on high for approximately 5-6 hours or until fork tender.
  2. While the pork butt is cooking, in a small bowl combine the Earthquake Eddies Hot Stuff and brown sugar and set aside.
  3. Also at this time you can make the cheddar mayo for the tacos.
  4. Assemble the cheddar mayo by combining the cream cheese, mayo, sharp cheddar and Monterey jack until well blended. Cover and refrigerate.
  5. At about the 5th or 6th hour, drain and remove the pork butt from the crockpot and let it cool to lukewarm.
  6. Shred the pork butt a few pieces at a time into a separate bowl and combine it with the Earthquake Eddies Hot Stuff and brown sugar mixture.
  7. At this point in a small bowl toss the arugula with the vinaigrette and the pickled fennel and set aside.

Method for Street Taco Assembly:

  1. Toast your taco shells and set aside.
  2. Start by placing a layer of slaw in the shell.
  3. Slather on the cheddar mayo.
  4. Then top with the pulled pork.
  5. Serve warm and enjoy!