Home Recipes By product Beechwood Pulled-pork tacos, two ways


  1. Heat the pulled pork according to the pack instructions.
  2. Mix the butter with the chopped chilli and the zest of 1 lime in a medium-sized bowl.
  3. In another bowl, mix the black beans, tomato and cucumber, then season with salt and pepper. Add a squeeze of lemon, drizzle over a little olive oil and stir in the chopped chives.
  4. Cook the whole pepper on the barbecue for a few minutes, turning frequently to char all over. Remove and allow to cool slightly.
  5. Cook the corn cobs in a pan of boiling water for 3-4 minutes then remove and transfer to the barbecue. Cook for 5-6 minutes, turning frequently until nicely charred. Stand the corn cobs on a board and hold upright firmly with a fork. Carefully slice downwards to cut the kernels off the cob (you can leave it in chunks) and place them in the bowl with the chilli and lime butter. Stir gently to melt the butter and coat the corn without breaking it up too much.
  6. Peel the skin off the pepper then deseed it and chop up the flesh. Mix it into the black-bean mixture.
  7. When the pork is ready, shred with two forks.
  8. Heat the tacos on the barbecue for about 30 seconds on each side, then transfer to a board or plate.
  9. Top half the tacos with shredded lettuce, pulled pork and charred corn, then top with the grated Red Devil Cheese and a scattering of coriander.
  10. Load the rest of the tacos with shredded lettuce, some black-bean mixture and pulled pork, and top with the grated Beech Wood.
  11. Scatter a few more chopped herbs over all the tacos. Serve with lime and lemon wedges on the side for squeezing over.