Smoked Pulled Pork Tacos

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Pulled pork tacos fresh from the smoker. These gorgeous meat filled tortillas are the best way to enjoy grilled pulled pork.

When it comes to Boston Butt Pulled Pork, one of my favorites is using it as a taco filling. We take the juicy smoked pork loin fresh from the smoker, shred it while basting it with BBQ sauce, before serving in a fluffy tortilla. If this isn’t already on your BBQ wish list, now is it.

The initial stages of this recipe are the same as our Smoked Pork Tenderloin recipe , but we’re working our way up to allow the meat to reach 95°C (203°F). This higher internal temperature is perfect for shredding, giving us tender pork that melts in your mouth.

Everything in this recipe is designed to ensure maximum juiciness. We dry the pork in brine overnight, cut the butt in two and cover with foil. That means a longer smoking time, but promises that the end result is worth the effort. Let’s get into that!

Can I use leftover pulled pork?

These tacos are easy to make with leftover pulled pork, if you have pulled pork in the fridge it’s easy to make too. Pulled pork is best reheated by wrapping it in foil with about 1/2 cup of water and placing it in the smoker or oven. Cook at about 150°C or until the meat temperature reaches 68°C.

We Recommend: Keto BBQ Sauce [Sugar Free & Low Carb]

Smoked pulled pork tacos

Pulled pork tacos fresh from the smoker. These beautiful treats are the best way to enjoy pulled pork on the grill.

Appetizer course , dinner, main course

American cuisine , Barbecue, Mexican

Preparation time 20 minutes

Cooking time 8 hours

Dry brine 8 hours

Total time 16 hours 20 minutes

Served tacos

Gear

Apple or pecan wood
Lake
Food grade spray/mist bottle
Claws for shredding meat

Ingredients

5 pounds of pork tenderloin
2½ tea spoons of kosher salt
2 tablespoons yellow mustard
½ cup dry grill batter
1 cup barbecue sauce
24 soft shell tacos

Spraying

1 cup apple cider vinegar
1 cup of water

Taco toppings

2 sliced jalapeño peppers
1 grated red cabbage
2 turning onions, thinly sliced
2 diced avocados
¼ cup finely chopped cilantro

Instructions

Trim the fat cap from the top of the pork tenderloin and excess fat from the other side.
Locate the seam on the shaft that is on the other side of the grease cap. Divide and cut the butt into two. This will help us marinate and flavor the butt more efficiently. Trim off any excess fat or tissue in the two sections.
Coat both pieces with kosher salt and write uniformly on all sides. Leave in your refrigerator overnight to dry the brine.
The next day, take the pork out of the fridge. Rinse off residual salt with cold water and dry. Apply a thin layer of mustard all over the pig. Rub the BBQ dry rub into the pork.
Turn smoker on to 107°C (225°F). If you use a grill, make sure it cooks in 2 zones.
Place apple or walnut chips in smoker or charcoal. Place pork tenderloin on smoker racks. Smoke for 5 to 6 hours or until the internal temperature is 74°C (165°F). Spray every hour.
Wrap the pork in aluminum foil. Increase the temperature to 163°C (325°F) and smoke for 2-3 hours or until the internal temperature is around 95°C (203°F).
Remove the pork from the heat and place it in a pan to start the toss. If you don’t have a chopper, you can use a pair of forks.
Heat the omelette in the smoker or in the oven for 2-3 minutes. Serve the pulled pork in tacos and finish with your choice of toppings.