Chili Rubbed Pork Tacos & 4505 Chicharrones
Food and Drink

recipe by Chef Ryan Farr

Chili Rubbed Pork Tacos & 4505 Chicharrones

"These pork tacos add spice to the typical tailgate offerings by featuring all-natural pork butt simmered and seasoned with New Mexico chili powder and onions, chili peppers, and garlic. They are topped with your favorite flavor of 4505 Chicharrones and salsa."

Serves: 3 tacos


1  1-ounce bag 4505 Chicharrones, your favorite flavor

6  ounces all-natural pork butt

1 tablespoon New Mexico chili powder

2 teaspoons sugar (cane or palm)

1 tablespoon kosher salt

1/2  tablespoon black pepper, ground

1/4  cup yellow onion, medium dice

1/4  cup green chile, deseeded, medium dice

1 clove garlic, minced

1  pint pork or chicken stock

3 corn tortillas

2 tablespoons vegetable oil, for browning pork

favorite salsa, guacamole, and cilantro, as desired

Trim the pork of excess fat and dice into 1-inch cubes. Season with chili powder, sugar, salt, and black pepper. Marinate for 30 minutes.

Heat the oil on medium high in a medium skillet until just smoking, then add the pork. Cook on all sides till well browned. Add onions, chile peppers, garlic, and stock.

Cover and simmer slowly until meat is tender and liquid is almost evaporated, generally about 30 minutes. Taste and adjust seasoning.

Assemble by toasting tortillas on stovetop. Fill the tortillas with pork, top with salsas, cilantro, guacamole, and 4505 Chicharrones.