Redneck Tacos {pulled pork + hoecakes}
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Redneck Tacos sit on top of cornbread hoecakes instead of tortillas and are piled high with pulled pork and tangy coleslaw.
Martin’s BBQ Joint catered our daughter’s rehearsal dinner earlier this year in Nashville and on one of our scouting visits, we were particularly intrigued by one menu item, Redneck Tacos. At Martin’s, Redneck Tacos sit on top of cornbread hoecakes instead of tortillas and are piled high with pulled pork and tangy coleslaw. What a clever idea, right?
I think this dish would be fun menu item at a football party or tailgate. To recreate it at home, I started with a pound of pulled pork (from my local favorite barbecue restaurant), my favorite bottled barbecue sauce (or you may like this EASY homemade BBQ sauce), and homemade cornbread hoecakes and coleslaw. Really easy, really creative, and really good!
A hoecake is basically fried cornbread pancakes. Made with equal amounts of flour and cornmeal, the texture is like cornbread except that it’s not quite as dense and is fluffy like a pancake. I fried these little hoecake on my non-stick griddle (with just a little oil on the surface) and had some trouble keeping from just rolling them up and eating them hot off the grill!
For the coleslaw, I opted for an easy no-mayo, no-fuss version. Starting with a bag of coleslaw mix (pre-shredded cabbage and carrots), this recipe’s dressing starts with vinegar and sugar and is seasoned with salt and pepper. You can’t get any simpler than that! The beauty of it is that this mix works perfectly for Redneck Tacos because it is not as heavy as the traditional mayo-based coleslaws.
Drizzle the whole mess (I mean that literally–you’ll definitely need a fork to eat these tacos!) of hoecake, pulled pork, and coleslaw with your favorite barbecue sauce for some delicious eating! Enjoy, y’all!
Redneck Tacos {pulled pork + hoecakes}
Ingredients
- 1 lb. pulled pork or chicken take-out
- 1 cup barbecue sauce
Coleslaw
- ½ cup white distilled vinegar
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ head green cabbage or about 1 pound bag of coleslaw mix, shredded or finely chopped
Hoecakes
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 large eggs beaten
- 1 tablespoon granulated sugar
- ¾ cup buttermilk
- ⅓ cup water
- ¼ cup vegetable oil
Instructions
Coleslaw
- Place shredded cabbage in a large bowl. Add remaining ingredients to a jar with a tight fitting lid. Seal the jar and shake until the sugar is dissolved. Pour dressing over cabbage and toss to coat.
Hoecakes
- Heat non-stick griddle to 350 degrees.
- Add flour, cornmeal, and sugar to a large bowl. In a smaller bowl, combine eggs, buttermilk, water, and oil. Add to dry ingredients and stir until well combined.
- Drop mixture 3 tablespoons at a time onto hot griddle. Cook until bubbly and brown; turn and brown on other side. *May also fry in a skillet with a little oil or butter.
To Assemble Redneck Tacos
- Place a hoecake on plate. Pile high with pulled pork and drizzle with barbecue sauce. Add coleslaw on top and drizzle with more barbecue sauce, if desired. Serve immediately.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
I’ve eaten BBQ on cornbread since a child in Nashville. My favorite way to eat it.
Welcome to the club.