These tacos have become a staple in my bag-o-tricks. Savory, tangy, tart and sweet, they’ve got everything! I’m sure we’ve all seen a bit of porn and I know we’ve all eaten a taco so why not combine the two?
Okay, before you start thinking the ingredients have to come out of your own or others’ pants, I need to assure you there’s no actual porn in the recipe, sorry. You can cook it bow-chicka-wow-wow nekkid if you really need to go there though.
Why the Porn??
It comes from a communication breakdown and bad hearing when Sweetpea (Mrs. Foxfur) yelled from the back room, “Can I have another pork taco?” but I heard Porn Taco. A legend was born.
These have been to Burning man, SOAK* (Oregon’s regional burner event), several other festy-type shindigs, and countless friend’s homes. There’s only one thing left at the end of the night, mouths wanting more. I had a near riot after running out at SOAK* last year. You might have to beat people off to make sure there’s enough porn for everyone.
2 teaspoons cumin seeds -OR- 2 teaspoons ground
1/2 teaspoon black peppercorns -OR- 1/4 teaspoon ground
1 head (8 to 12 cloves) garlic, minced
2 teaspoons salt
1 teaspoon dried Mexican or regular oregano
2/3 cup orange juice*
1/4 cup lemon juice*
1/4 cup lime juice*
*Or use 1-1/4 cups bitter orange juice instead of the mixed juices, it’s the real deal…
1/3 cup dry sherry
2 tablespoons oil (coconut, olive, canola)
2-3 cups water
2 to 4 pounds boneless pork country style ribs
The ribs aren’t in a rack, they’re individual, ask the butcher.
Put a small saucepan or skillet on medium heat. Add the cumin seeds and peppercorns to it then stir and shake constantly until good and smelly, about a minute or two. If it smells like a sweaty plumber, you’re there! Let cool.
Crush spices with a mortar and pestle, suribachi or your own homemade contraption.
You can use a food processor but then you don’t get the exercise. If you’re using pre-ground spices, don’t bother. Toss it all into your stew pot and stir in the garlic, juice, sherry and oil and bring to a simmer. Now set the ribs in the pot. It’s OK if they’re touching and a little crammed, they’ll be comfy. Pour in 2-3 cups of water, just enough to mostly cover the ribs. I always have an inch or so above the surface, just get in there and turn the exposed ones every 10 minutes or so. I’ll toss a can of PBR or Shock Top beer in sometimes. Open it first…
Bring back to a boil then reduce to a simmer and cover. Let the ribs go for an hour, turning every so often. Don’t worry if they fall apart, that’s what we’re doing later anyhow.
After simmering for an hour, remove the cover and cook down the liquid to a quarter or less of the original level. You’ll need to turn the heat up until it’s bubbling a bit but not close to boiling. Check and turn every 15 minutes. After 30-40 minutes start keeping a close eye on the level, it can go down pretty fast. I usually take it to the point where it’s almost a syrup, probably 1/4 cup, and the bottoms of the ribs are browned (it makes a heartier flavor) but you can stop at anytime. And don’t take the times listed for reducing the sauce as gospel. Be a helicopter chef the first time you make porn and hover around it until you see it through to the end.
Take the ribs out and shred them with forks then mix in some or all of the reduced cooking liquid. Taste the liquid first… DAMN! pretty tart & tangy, yeah?
At this point you have to make a choice. You can serve the shredded pork over rice or you can be a boss and go for the Porn Taco option.
The authentic Porn Taco is made with flour tortillas browned with a blowtorch, then slathered with sour cream with the pork with cilantro on top. Go nuts and add some crumbled cotija cheese, chopped green olives, or whatever else you fancy.
I press ’em kinda flat and cut them in half so everybody in the crowd can get some porn in their mouths.
These are the perfect food for a potluck, tailgate party, or Tuesday night at home. People won’t soon forget them. In fact, if you bring them to a party then something else to the next party they’ll send you home to make the porn. I’m not kidding, I’ve had friends get truly upset that I hadn’t set one aside for them. And there’s never a worry about leftovers, when Porn Tacos are served everybody comes quickly…
So there you go, the only way to be a real pornstar is to make homemade Porn Tacos. I served one to a real-life porn star at Burning Man and she loved every inch of it.
***Hey vegans, you can make Porn Tofu!! Just sub cubed extra firm tofu for the meat and proceed exactly as above. Carnivores have eaten ’em and didn’t realize there was no meat in ’em, yay! Smoked tofu is even firmer than the smoke-deficient version, My dear friend Pe Low came up with that one. Her Porn Tofu beats my version paws down, no contest. Due to the firmness she was able to dice it into 1/4-inch cubes which means more surface area which allows easy penetration.
You might be looking down here for the asterisk to see why it was next to SOAK. That’s just how it’s spelled, SOAK*. It’s a play on the “Burn” in Burning Man, because it’s a Burning Man regional event and it rains 482 days a the year up here in Oregon. Learn more about it HERE.
What’s a Burning Man regional? It’s much less expensive and much closer to you, like in your state, and has a very similar vibe to The Burn; art, fire, theme camps, bars, etc. For those not able to go to the big event, regionals allow them to experience the magic. A full list of regional events held yearly around the world can be found HERE. From Shanghai, China to the United Arab Emirates to Russia and beyond, there’s one near you.