Taquitos Vatos Locos

James Vives of Brushfire Farms joins Matt in our popular guest pitmaster series to make what many called the most delicious bite at the Meat Church Block Party in April of 2025. The taco was comprised of pulled pork sauced with Brushfire Farm's Prickly Pear BBQ Sauce, a dollop of their Prickly Pear Pepper Jam, and a delicious slaw. When a taco is that good, we absolutely had to share the recipe and cooking video with the Meat Church Congregation! 

These tacos are great when paired with a Frozen Prickly Pear Vodka Lemonade.

Meat Church How To YouTube Video: https://youtu.be/Rfi72J8OsuY

Ingredients

• 1 pork butt 
• Meat Church The Gospel All-Purpose 
• 1 bottle Brushfire Farms Prickly Pear BBQ Sauce
• 1 T Brushfire Farms Prickly Pear Pepper Jam
• Corn tortillas

Slaw Ingredients

• 2 C Red cabbage, sliced
• 2 C Green cabbage sliced
• 2 Green onions, finely chopped
• 1 Jalapeño, diced (seeds & veins removed)
• 2 T Cilantro, finely chopped

Slaw Dressing Ingredients

• • 1 C Mayonnaise
  • 4 T Apple cider vinegar
  • 2 T Freshly squeezed lime juice
  • 2 T Sugar
  • Meat Church BLANCO to taste

Taco garnish

• Pickled Red Onions
• Cotija Cheese

Prepare your smoker or pellet grill
Prepare your smoker at 250 degrees. We used a Mill Scale offset smoker with post oak in this video, but mesquite, hickory or pecan would also be good choices.

Cook the pork butt
Season the pork butt liberally with Meat Church The Gospel AP. Allow to adhere for at least 15 minutes or up to overnight.

This recipe calls for a "no wrap" pork butt, but you can certainly wrap if you prefer.

Place the butt in the smoker and cook it unwrapped until it reaches probe tenderness which should be around 203 internal temperature. Remove from the smoker, cover in a pan with foil and rest for an hour.

Prepare the pork
Discard any excess fat and pull the pork. 

Pour 1 full bottle of Brushfire Farms Prickly Pear BBQ sauce on the pork and mix it by hand thoroughly.

Set aside and cover.

Make the slaw
Combine slaw ingredients in a large bowl. Mix by hand. 

Combine slaw dressing ingredients in a medium bowl. Whisk until incorporated and then season with Meat Church BLANCO to taste. 

Add dressing slowly to the large bowl of slaw and mix until you reach your desired "wetness." You will have extra dressing.

Compile the Tacos
Griddle corn tortillas in a cast iron skillet or on plancha. 

To each tortilla, add pulled pork, top with slaw, pickled red onions, and add a dollop of Prickly Pear Pepper Jam. Top with cotija cheese.

We highly recommend you pair this with a Frozen Prickly Pear Vodka Lemonade. Especially when having these in the Summer. 

Enjoy one of the finest taco creations to come out of South Texas!