We’ve got a tasty recipe for you this week! Perfect for the last use of the BBQ while your local farmers still have Ontario corn left. We made this dish at the Purple Onion Festival in Peterborough on Sept 20th and it was a big success.
Pairs perfectly with Publican House Brewery Ale or SmithWorks Brewing Company
1 Pork Shoulder or Ham Roast from your local farmer / butcher – cooked and shredded
4-6 Corn on the Cob – from your favourite farmer’s stand / farmer’s market
4-6 Plum Tomatoes – chopped
1/2 Red Onion – chopped
1 bunch Cilantro or Basil – washed, dried, chopped
1-2 Cloves Ontario Garlic – minced
2-3 tbsp Favourite Oil (eg. grapeseed or sunflower)
250 ml Yogurt – preferably Cross Wind Farms Goat Yogurt
1 tsp Dried Crushed Chili – chop to make extra fine
1 pkg Favourite Flour Tortillas
1 bag Apple or Maple Wood Chips for smoking
2 tsp Ground Cumin
1 tbsp Apple Cider Vinegar
Warm up your BBQ to Med-High heat, while you soak a handful of wood chips in water for half an hour. Take the wood chips out of water and place on tin foil, fold up like a parcel and poke holes in parcel. Place wood chip parcel on one side of BBQ. When the package starts to smoke, turn BBQ to low.
Place cooked chopped pork in a covered BBQ safe vessel to warm and add corn on the cob. BBQ until cooked through and smoky.
Cut corn off the cob into a large bowl and mix in chopped tomatoes, herbs, onion, garlic, cider vinegar and oil. Season with salt, pepper and cumin to taste.
Mix chopped ground chilies into yogurt. Set aside until ready to serve.
With BBQ still on, warm up tortilla shells slightly. Place large scoop of smoked BBQ Pork in center of each taco, top with Smoked Corn Pico De Gallo and drizzle with Chili Yogurt to finish.