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"Cook With Brooks" Cider Pork Tacos

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  • Chef Steven Brooks
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Cider Pork Tacos

40 mins Serves 4
  • 2 tablespoons olive oil
  • 2 pounds pork, diced
  • Twelve 6-inch flour tortillas
  • 1 1/2 cups Princess Peach cider
  • 1 bunch cilantro
  • 1 avocado, sliced
  • 1 red onion, diced
  • 1 Roma tomato, seeded and diced
  • 1 golden tomato, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 1 jalepeño pepper, seeded and diced
  • 2 red radishes, thinly sliced
  • 1/4 tablespoon salt
  • 1/4 tablespoon pepper
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1 lime, squeezed on top

Combine the diced pork with cider and mix. Season pork mixture with chopped cilantro and a dusting of all the spices. Refrigerate for at least 30 minutes, preferably overnight.

Cook With Brooks: Cider Pork Tacos Close-up

While meat is marinating, dice red onion. Seed and dice tomatoes and peppers and place on a large plate. Slice avocado and radishes for additional toppings.

Heat oil in a medium skillet over medium-high heat, and sauté the pork until tender — roughly 5 minutes.

Cook With Brooks: Cider Pork Tacos

Make tacos by laying out tortilla. Add preferred vegetables and place chopped pork on top. Enjoy!

Man, were we inspired by the “Brewing Change” in Springdale, Arkansas, this Saturday! We took the cider flavors we explored at Black Apple Crossing and a little influence from just across the street at Taquería Don Güero to make a brand new favorite. We can’t wait to hear how our recipe for Cider Pork Tacos turns out for you!

WATCH NOW:

"Cook With Brooks: Brewing Change"

TUNE IN:

"Cook With Brooks" airs on Saturdays at 5 p.m.