Pork Tacos
Pork Tacos are the absolute best to make with smoked pulled pork. Shredded pork piled high on crispy corn taco shells with all of the best toppings.
Servings: 16 servings
Ingredients
for the Smoked Pork
- 2 four pound pork shoulders
- 4 tablespoons olive oil
- 3 tablespoons brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon green or red chile powder
- 1 tablespoon dried thyme
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
for the Tacos
- 1 1/2 pounds shredded pork
- 1/3 cup orange juice or water
- 18 Taco Shells or Flour Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- homemade salsa
- sour cream
- cilantro
- fresh lime slices
Instructions
- Set pork shoulder out to come to room temperature.
- In a bowl, combine brown sugar, garlic, onion, thyme, chile powder, smoked paprika, salt, pepper and dry mustard.
- Pat pork dry with paper towels and drizzle with olive oil and sprinkle rub over all sides.
- Prepare a grill fire to about 350° using hickory or oak for smoke flavor.
- Cook pork over indirect fire with the grill closed for 3- 4 hours. Keeping the grill temperature between 300°, until pork reaches 200- 205° using a digital thermometer.
- Remove from the grill and allow to rest about 15 minutes before shredding with forks or meat claws.
- For the Tacos: If you are using the leftover pork, add 1/3 cup of orange juice or water over medium heat.
- Cook, stirring often until heated through.
- Serve on warmed taco shells with shredded cheese, lettuce, tomato, sour cream, salsa, onions, cilantro and lime slices.
Notes
Store leftover shredded pork in a vacuum sealed bag or wrapped tight in a few layers of plastic wrap in the refrigerator up to 4 days. Freeze up to 3 months.