As Super Bowl fever grips the nation, Davila’s BBQ, the legendary pit stop in Seguin, Texas, invites you to elevate your game day spread with authentic Texas barbecue infused with a Latin American twist. Led by Adrian Davila, a third-generation pitmaster whose family has been perfecting the art of BBQ since 1959, Davila’s BBQ promises a culinary experience that marries tradition with innovation.
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Grilled Pork and Pineapple Tacos Recipe
1 pineapple, 1/2 cored and diced, 1/2 sliced into rounds 3/4″ thick
2 tomatoes, quartered
1 yellow onion, 1/2 roughly chopped, 1/2 sliced into rounds 3/4″ thick
1 cup fresh Mexican or Valencia orange juice (about 3 to 4 oranges)
3 guajillo chiles
2 ancho chiles
1 chipotle chile
3 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon salt
1 (5-pound) pork shoulder, cut into steak-size (5-by-3-inch) pieces, 3/4″ thick
40 mini (3-inch) fresh corn tortillas
Chopped fresh cilantro, lemon wedges, sliced jalapeño pepper, and salsa of your choice for serving
Combine diced pineapple, tomatoes, chopped onion, orange juice, chiles, garlic, cumin, oregano, and salt in a blender. Blend until smooth. Arrange pork in a dish, pour pineapple mixture over it, cover, and marinate in the refrigerator for 12 hours.
Thirty minutes before cooking, prepare a medium-heat grill. Grill pork, pineapple slices, and sliced onion until done, approximately 12 to 15 minutes.
Chop pork, onion, and pineapple together, and serve in warmed tortillas garnished with cilantro, lemon wedges, jalapeño slices, and salsa.
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