Smoked Pulled Pork Tacos

Experience the mouthwatering delight of these quick and easy Smoked Pulled Pork Tacos. You really can't go wrong with tender, smoky pulled pork nestled in warm tortillas, all accompanied by pico de gallo and a burst of fresh flavors.

5 from 38 votes

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Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings

Calories: 733kcal

Author: Angela Morris

Equipment

Ingredients

For the pork:

4- 6 pound (5 kg) pork butt or shoulder
1/4 cup (59 ml) mustard or Carolina Gold Sauce
1/4 cup (59 g) pork dry rub
1/2 cup (118 ml) apple cider vinegar

For the tacos:

10 small flour tortillas
1 cup (340 g) Pico de gallo
2 Jalapenos, sliced
1/2 cup (75 g) Cotija cheese
Shredded cabbage
cilantro
lime

Instructions

Cook the Pork:

Take the pork butt out of the refrigerator 1 hour before smoking.
Preheat smoker to 225° F. Fill the hopper with your preferred pellets. I use apple wood.
Rub the pork with the mustard and sprinkle on the dry rub.
Place the pork butt into the aluminum pan, fat side up. Insert a digital thermometer into the thickest part of the meat.
Place the pan on the smoker and smoke, without opening the lid, until the meat reaches 145° F.
Pour the apple cider vinegar into the pan and continue smoking until the pork reaches 165° F.
Remove the pork from the smoker and wrap it in butcher paper. Return the pork to the smoker until the meat reaches between 190-202° F (lower for firmer meat, higher for softer meat).
Remove the pork from the smoker and let it rest at room temperature for 40 minutes before shredding.

Assemble the Tacos:

Heat up the tortillas, top with shredded smoked pork, pico de gallo, shredded cabbage, cotija, jalapenos, cilantro, and lime juice.

Nutrition