Pulled Pork Tacos are one of the quickest and most delicious ways to get dinner on the table on Holidays we also provide SMOKED pulled pork tacos.
It’s back, that four-letter word from the beginning. And then some more. I prepare Pulled pork tacos in every way imaginable, and then some more. I don’t think I have to say it, do I? But I kind of do because otherwise, this post is going to be a complete snoozefest. T-A-C-O! There. Every way I look at them, I adore them. I haven’t met a single one that I didn’t like, and this isn’t a joke.
After just four hours in the slow cooker, you’ll be able to eat all of that food. Take a tortilla and put everything on it. Then top it off with your favorite toppings and eat it all up like it’s the last taco in the world.
How to make it :
To make Pulled pork tacos, I only had a vague plan that included a thawed shoulder roast and me looking in the pantry for ideas. A can of chipotles in adobo was the only thing that was left. That little can is full of magic, I’ll tell you!
Then I went to work with the slow cooker. I removed the excess fat and sliced the shoulder roast into pieces to cook evenly. I added salt, salsa (I used a mild blend, but you can use any kind you have), chipotles, adobo, and the rest of the spices and stirred it all together.
Since I started it after lunch, I cooked it on high for 4 hours. If you’ll be gone all day or have the time, cook it on low for 6-8 hours.
So, after shredding the meat, straining the sauce off, and topping it with lettuce, cheese, hot sauce, and whatever else I could think of, I topped it all with a squeeze of lime for good measure. Here’s the full recipe below :
pulled pork tacos
- Slow cooker
- 1 4-pound boneless pork shoulder roast
- 1 cupp salsa pre-made (choose your favorite!)
- 1 canned Chipotle chili in adobo sauce and 2 tablespoons of adobo sauce
- 1 tbsp. ground cumin
- 1 tbsp. smoked paprika
- 3 tsp garlic minced
- 1 peeled and halved small onion
- 10-12 6-inch tortillas
- If you'd like to serve this dish with a side of your favorite garnishes (like slaw or cheese), you can do so.
- Pork should be cut into four pieces. Salt the food on all sides very well.
- Slow cooker: Add the salsa, chipotle chili, adobo sauce and spices to the slow cooker and stir to mix. Add the garlic and 1 teaspoon of salt.
- Slow cooker: Add the onion and pork to the slow cooker, then turn to coat them both in a sauce. Cook for 6-8 hours on low or 4 hours on high.
- Shred the pork with two forks in a bowl. If you want, you can skim off the fat with a spoon or a fat separator. Add enough sauce to make the pork moist.
- During the cooking process, heat the tortillas. Fill them with pulled pork and any other toppings that you like, then serve.
You will also like :
Smoked Pulled pork tacos :
Smoked pulled pork tacos made with pulled pork straight from the smoker. Barbecue shredded pork is best served in these beautiful meat-filled tortillas.
You can make Smoked Pork Tacos with pork that has been slow-smoked all day until it is perfectly shredded, Believe me, with this combination of smoked pork, you’re going to have people begging you to have them over for a BBQ!
You will also like :
Smoked pulled pork tacos
- Aluminium foil
- Spray bottle
- Apple or pecan wood
- meat shredding claws
- 5 lb pork butt
- 2 ½ teaspoons kosher salt
- 2 tablespoons yellow mustard
- ½ cup BBQ dry rub
- 1 cup BBQ sauce
- 24 soft-shell tacos
- 1 cup water
- 1 cup apple cider vinegar
- 1 red cabbage shredded
- 2 red onion thinly sliced
- 2 jalapeño pepper sliced
- ¼ cup coriander finely chopped
- 2 avocado cubed
- Remove the fat cap from the top of the pork butt, and any extra fat from the other side.
- On the other side of the fat cap, look for the seam in the butt. Cut the butt into two pieces after dividing it. This will make marinating and seasoning the butt easier. On the two sections, trim away any remaining excess fat or tissue.
- Cover the two pieces with kosher salt, making sure to cover all sides. Leave in your refrigerator overnight to dry brine.
- Remove pork from the fridge the next day. Rinse the salt off with cold water and pat dry. Then spread a thin layer of mustard on all of the pork. Rub BBQ dry rub into pork.
- The smoker should be set to 225°F (107°C) when you start it. If you use a grill, make sure you set it up for two-zone cooking.
- Add in some apple or pecan chips to the coals or smoker. Place the pork butt on grates. Smoke for 5-6 hours, or until internal temperature reaches 165°F. Spritz every hour.
- Wrap the pork in foil. It's time to turn up the heat to 325°F. Smoke for 2-3 hours, or until the inside temperature is around 203°F.
- To start pulling, remove pork from the heat and put it in a pan. If you don't have a shredder, you can use a pair of forks.
- There are two ways to heat tortillas: on a smoker or in the oven, for about 2-3 minutes. Serve pulled pork in tacos with your favorite toppings on the side, and enjoy!
Inspired by: Creme De La Crumb.