Smoked Pulled Pork Tacos
These Smoked Pulled Pork Tacos are the kind of low-and-slow project that rewards your patience with big, bold flavor in every bite.
Servings: 10 Servings
Calories: 733kcal
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 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
Calories: 733kcal | Carbohydrates: 20g | Protein: 89g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 279mg | Sodium: 830mg | Potassium: 1617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 7mg