Pork Tacos

Pork Tacos

Enjoy this all-star ground pork taco recipe for a simple, delicious, filling and healthy meal – the whole family will love.


Half a large onion

1 lb regular ground pork, no seasoning

cabbage (we used purple cabbage for this recipe)

limes or lemons



sour cream

small soft shell tortillas (or if you prefer, make it gluten-free with soft corn shell tortillas)

olive oil

salt & pepper

Southwest seasoning blend (or use: Chili Powder, Garlic Powder, Cumin to season the meat)

Shredded Cheese (Monterey Jack or Sharp White Cheddar are good)


PREP: Finely dice half of a large onion; Cut lemons or limes into quarter size wedges; pinch off leaves from Cilantro stems and then chop; chop a half or quarter of the Cabbage into thin strips

Drizzle a tablespoon of oil in a skillet. Heat pan to medium heat and add the onion and a pinch of salt. Cook onion until slightly softened and lightly browned.

Add ground pork to the pan and season it to taste. Use a heat-safe spoon or spatula to break up the meat as it cooks through, for about 6 minutes. TIP: If the pork is fattier, strain the pan upon cooking. If the meat is on the drier side, add a dash of water to the pan while it’s cooking so it doesn’t get too dried out.

While the meat is cooking, add the cabbage to a medium sized mixing bowl. Stir in a 1/4 cup of mayonaise (we like avocado mayo for the good fats), plus a tablespoon of olive oil, and salt and pepper to taste. Squeeze the juice from a whole lime or lemon over the cabbage. Mix well.

You can individually warm tortilla shells in a lightly oiled skillet. Alternatively, wrap tortillas in damp paper towel and microwave until warm, for about 30 seconds.


Serve 1-3 tacos per person. Add the meat mixture, cabbage mix, a dollop of sour cream and top with cilantro.

All purpose Meat Rub

All purpose Meat Rub

This recipe has become a staple in our house. The new go-to rub or marinade for chicken, beef brisket, and the perfect seasoning for smoked trout.

Adjust the portions based on your need. We like to make it in bulk and save the remainder in our own container for use whenever you need it. On the fly, I’ll cut the quantities back to use for one meal.

If you have a whole farm fresh chicken, this rub is a crowd pleaser. We recently served our freshly butchered chicken, parted and rubbed ahead of time to family and friends. We served 15 and had leftover. (I’ll be using the leftover chicken for tacos!)

Rub on the whole chicken and place in a large ziplock bag ahead of time for premium flavor. Throw the meat on the grill and make no mistake, this recipe is fool proof. This has the perfect balance of sweet with a little kick. If you want little heat, just cut back the quantity of Paprika.


  • 1/2 cup paprika
  • 1/4 cup fresh cracked black pepper
  • 1/3 cup Himalayan pink salt
  • 1/4 cup brown sugar
  • 2 tablespoons granulated garlic
  • 1 teaspoon cumin
  • 2 tablespoons onion powder
  • (add 1 teaspoon of cayenne if you want extra heat)


  1. Combine all ingredients in a bowl and mix well.
  2. Rub evenly on your selected cut of protein (chicken, beef or fish).
  3. Cover tightly in plastic wrap or a large zip-lock bag. Suggested to refrigerate overnight before cooking for best flavor.
  4. TIP: If you plan to use the rub for smoked fish, rub on the fish and cover with plastic wrap just an hour or two before smoking. If you let the fish sit too long, it may taste too salty.
Kid-friendly breakfast and lunch ideas

Kid-friendly breakfast and lunch ideas

Life with kids and busy schedules, easy and healthy breakfast and lunches can be a challenge.

Historically, breakfast around our house consisted of yogurt and granola or a bowl of cereal with fruit, but since we have the most amazing pork available, we’ve learned new ways to dress up ‘ol staples and present them in kid-friendly ways.

A couple of ideas include…

• Breakfast Sausage patties paired with Oatmeal (we like to add: cinnamon, honey or agave to sweeten with a nut, chia seeds and raisins or cherries)
• Farm-fresh Bacon pieces on Peanut Butter & Jelly sandwich (pictured above)
• Scrambled Egg & Ground Pork Sausage in a soft shell wrap (alternately, you can use a gluten-free wrap too). We like to eat it with sour cream and salsa on the side.
• Make your own “Pork Helper” using Organic White Shells Mac and Cheese, ground Pork Sausage and finely chopped broccoli. 

Banh Mi pulled pork sandwich recipe

Banh Mi pulled pork sandwich recipe

A world traveler friend introduced us to Banh Mi pulled pork sandwiches – and life will never be the same. He used one of our Boston Butt Roasts (the cut of choice for this recipe, known for creating the perfect pulled pork), slow cooked it over night, let it cool, then re-heated it for dinner the next day. He brought it over to our house to share…and WOW! After tasting theses delightful open faced sandwiches, exploding with flavor of soy sauce and garlic – with the sweetness and spice of fresh grated ginger – this delectable, simply fresh recipe will forever be on our regular rotation of household meals.

We highly recommend pairing with your favorite robust Riesling. 

NOTE: The leftover pulled pork (if you have any – it’s SOOO yummy) can be used scrambled in eggs. Use the leftover toppings and pulled pork to make soft tacos for dinner the next day.

WARNING: You may find your mind wandering and your mouth watering while performing other activities. This recipe may prove addictive. 

BÁNH MÌ {Vietnamese-style sandwich}


For the pulled pork:
Jackson Station pork roast (a whole ham, Boston Butt or Pork Roast will all work)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 jalapeno, diced
1 2-inch slice ginger
8 cloves garlic, minced
3/4 cup soy sauce
1/4 cup white vinegar
1/2 cup brown sugar

For the pickled carrot:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups coarsely shredded carrots

For the sandwiches:
pickled carrots (above)
2 long baguettes cut in thirds or 4-6 small rolls, split lengthwise
pâté (optional)
1 English cucumber, thinly sliced
1 jalapeno (I don’t care for heat but trust me, ultra-thin slices of these are a must)
1 cup cilantro leaves
reserved sauce from pulled pork
hot sauce – we like using Sriracha


Season the pork roast with salt and pepper. In the insert of a slow cooker stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5, until the pork is very tender, rotating once during cooking process if desired. When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary.

Make the pickled carrot: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the sandwich, slice the baguettes or rolls in half lengthwise. Spread a thin layer of mayonnaise (I like to spike mine with hot sauce) on the bottom half and if you like, some pate as well. Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.

Recipe brought to you by Kitchen Confidante

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