Perfect for summer cookouts, these Smoked Pork Tacos are cooked slow in the smoker to soak up all the herbs and spices and meld all the flavors together to create the perfect taco bite!
Now that the weather has gotten nice in New York (finally!) I am able to get out my smoker. As much as I love the slow cooker, there is nothing better than letting my dinner slowly smoke for a few hours and then having that perfect flavor ready to go when it’s time to eat!
These Smoked Pulled Pork Tacos are the tastiest pork carnitas recipe I’ve ever made. With tender and juicy pork shoulder, BBQ seasonings, and topped with all the best taco fix-ins, this is a definite repeat dinner in my house!
Make this with my Peach Salsa for the best tacos you’ll EVER have!
What do I need to get started?
- Pork shoulder. This might also be called pork butt.
- BBQ seasoning.
- Soft taco shells. I used flour, but you can also use corn tortillas.
- Shredded red cabbage.
- Sliced jalapenos.
- Diced roma tomatoes.
- Diced red onion.
- Any optional toppings that you love: sour cream, lime juice, queso, cilantro, spicy ranch, spanish rice, or tortilla chips are all great options!
How to make Smoked Pork Tacos
To start on the Smoked Pork Butt, preheat your smoker to 250. I use a Pit Boss Pellet Smoker.
Rub the BBQ seasoning all over the pork, so it is completely covered.
Place the seasoned pork in the smoker. Smoke over indirect heat for 3-4 hours, or until it reaches and internal temperature of 180-190 fahrenheit. While it is cooking, you can prep all other tacos ingredients. Dice all toppings, warm up the tortillas. This should not take more than 30 minutes, so don’t do it too early! Once the pork is ready, let it rest for 10 minutes.
Pull the pork using 2 forks, removing an excess fat. If desired, season with more BBQ seasoning, or even some chili powder if you like extra heat.
To assemble the tacos, place the pork onto the soft tortilla, then top with all toppings and sauces of your choice.
How do I store Smoked Pork Tacos?
Store in an airtight container in the fridge for up to 5 days Do not store assembled tacos – store each ingredients separately and assemble the tacos when ready to serve.
Freeze in an a freezer safe container with all air removed for up to 4 months.
Tips and Tricks
- The best part about this recipe is that it is an easy smoked recipe that you don’t have to watch all day. There is no oil at high heat to watch all day. Once the smoker is to temperature, place in your meat and then leave it alone. Don’t open it until it’s ready!
- Use a meat thermometer.
- I like to serve my tacos in a taco bar. Set out the meat, the tortillas, and all the toppings and let everyone help themselves!
- If you don’t like one of the toppings listed, feel free not to use it! These tacos should be something for you and your family and friends to love!
- 2 lbs pork shoulder, room temperature
- 3 tbsp BBQ seasoning
- 12 4" taco shells
- 1 cup red cabbage, shredded
- 2 jalapenos, sliced
- 2 roma tomatoes, diced
- 1 cup red onion, diced
- Optional toppings: queso, cilantro, spicy ranch, taco sauce, hot sauce, sour cream, salsa, spanish rice, tortilla chips
- Preheat the smoker to 250℉. Rub the BBQ seasoning all over the pork shoulder and place in the smoker. Smoke over indirect heat for 3-4 hours or it reaches an internal temperature ot 180℉-190℉. Let rest for 10 minutes before pulling.
- Pull the pork using 2 forks, removing any excessive fat. Season with more BBQ seasoning if desired.
- Assemble the tacos, start with approximately 3oz of the pulled pork and top with the shredded red cabbage, tomatoes, red onion and jalapenos.
Nutrition InformationYield 12 Serving Size 1 taco
Amount Per Serving Calories 302Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 72mgSodium 268mgCarbohydrates 11gFiber 1gSugar 3gProtein 20g