These Smoked Pulled Pork Tacos are the kind of low-and-slow project that rewards your patience with big, bold flavor in every bite. There’s something magical about lifting the lid on a smoker to find a pork butt so tender it’s practically shredding itself, all that smoky, sticky bark just waiting to be pulled apart and piled into a warm tortilla.
The apple wood smoke and tangy mustard-based rub give the pork a deep, savory backbone, while the apple cider vinegar bastes it into fall-apart tenderness as it cooks. You get all that classic smokehouse flavor, then it’s dressed up with fresh pico de gallo, crunchy cabbage, sliced jalapenos, and salty Cotija cheese for a taco that feels like a genuine celebration.
Helpful Tips
- Don’t rush the temperature climb: Resist the urge to peek or open the lid early, since a steady, undisturbed smoker temperature is key to getting that perfect bark and even cook.
- Wrap at the right time: Wrapping the pork in butcher paper once it hits 165°F helps push through the stall and keeps the meat moist as it climbs to that final pull-apart temperature.
- Let it rest before shredding: Give the pork a full 40 minutes to rest after smoking so the juices redistribute, resulting in tacos that are juicy instead of dry.
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Smoked Pulled Pork Tacos
Ingredients
For the pork:
- 4- 6 pound pork butt or shoulder
- 1/4 cup mustard or Carolina Gold Sauce
- 1/4 cup pork dry rub
- 1/2 cup apple cider vinegar
For the tacos:
- 10 small flour tortillas
- 1 cup pico de gallo
- 2 jalapenos sliced
- 1/2 cup 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 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
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.