Here's what I did, and how I will redeem myself next time:
This one was loosely based off of a chile rubbed pork loin recipe from The Barbecue Bible by Stephen Raichlen. I used his technique for butterflying the pork loin to make it an even thickness. First, stretch out the loin, then use a sharp knife to slice it down the middle, almost through to the other side. Then open it up and place it flat on a sheet of plastic wrap. Cover it with another sheet and pound it flat until it is about 1/2 inch thick all the way across. I then cut it into four pieces and applied the rub.
For the chile rub, I used canned chipotle peppers, brown sugar and garlic. I smeared the rub on the pork pieces and put them in the fridge for about 6 hours. Now let's take a little time out to clear something up. Chipotles are jalepenos that have been slow roasted. They have a smoky flavor and still retain a good amound of heat. They are a true Mexican treat, but every other person I hear talk about them pronounces them wrong. It is not Chee Pole Tay. It is Chee Pote Lay. Hear the difference? I demand that you say it out loud right now. Now, from here on out, if you pronounce it wrong, I curse all your cooking for a period of six weeks. It will be doomed to taste like these tacos. Glad we got that out of the way. The recipe for the rub will be at the end of the post.
We saved the meal by accompanying it with my guacamole, which is unbeatable. It would make any tasteless meal better. I might have a crush on my guacamole. Recipe deserves a post all its own, so stay tuned.
The marinated pork hit the grill for about 4 minutes per side, then I sliced it thin and we wrapped it in toasted corn tortillas, sour cream, cucumber salsa, guacamole, shredded cheese and lime juice.
I did find that if you put all the ingredients on a tortilla chip, and add a few drops of Chollula hot sauce, it actually tasted really good. Who knew? I'll keep working on this recipe and let you know how it goes. I told you in the beginning I was giving you the winners and the losers, so there. I'm not a liar. Happy grilling, from the Jacked Up Grill!
Chile Rub for Pork
4 chipotle peppers chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp smoked paprika
1 tsp salt
1/4 cup light brown sugar
1/4 cup white wine vinegar
Mix all ingredients and stir until sugar dissolves. Coat meat and refrigerate for at least 4 hours.
1 large tomato chopped
1/2 cup cherry tomatoes quartered
1/4 onion (we used white, but red would have been better)
2 jalepeno peppers finely chopped.
1 clove garlic minced
1 cucumber, cut into 1/2 inch slivers
1 lime juiced
Salt to taste
Mix ingredients and refrigerate for 1 hour. Drain off excess liquid.