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Banh Mi Tacos

Recipe from: Grumman 78

Head to Montreal, Quebec for gourmet tacos with all the trimmings at the Grumman 78 truck, including a taco with slow-cooked turkey, housemade stuffing and apple cranberry jelly.

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1 5-pound pork shoulder
Salt to taste
Pepper to taste

Season pork shoulder liberally with salt and pepper.
Heat oven to 250 degrees Fahrenheit. Roast pork for 6 hours, basting every 30 minutes, until the meat falls apart easily with a fork.

3 2/3 cups hoisin sauce
1 4/5 cups oyster sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 1/2 cups HP sauce
5 tablespoons ginger, chopped
3 cloves garlic, chopped
1/4 cup brown sugar
1 teaspoon Sriracha

Combine all ingredients and mix well.

Once pork has cooled slightly, shred meat and mix with sauce.

2 cups water
1 cup white vinegar
1 cup rice vinegar
1 cup sugar
Pinch salt
3 cups carrots, finely grated
3 cups daikon, finely grated

Combine water, white vinegar, rice vinegar, sugar and salt in a saucepan and bring to boil.

Remove from heat and add carrot and daikon. Let cool, then refrigerate for 4 hours.

Carrot and Daikon Pickle (above)
1 cup green onion, chopped
Sesame seeds to taste
50 Corn tortillas
Sauced Pork (above)
1 lime, cut in wedges

To prepare garnish, mix pickled carrot and daikon with chopped green onion and sesame seeds.

Heat tortillas in a dry pan. Remove from heat and add pork and carrot daikon mixture. Serve with a wedge of lime.

Yield: 50 tacos