Pulled Pork might just be my favorite protein to BBQ, EVER! The reason being is because of the versatility of the Pork Butt. Here, I seasoned it with some delicious pork rub and then let it marinate overnight but then after an 8-hour smoke, I shredded it to make some delicious TACOS… Come on, who doesn’t like tacos? I make a variety of tacos and let me tell you this Pulled Pork Tacos recipe just might be one of the best I have ever made! Let’s get to the recipe!
Pulled Pork Tacos
Ingredients
- 1 4-6 lb Pork butt
- 2-3 tbsp Hot sauce as a binder
- ¼ cup Your favorite BBQ rub
- 3 cups Water
- 1 pack White corn tortilla shells or flour. Its all up to you!
- 1 cup Mozzarella cheese
- 1 cup Beef broth
- 1 cup Chopped cilantro
- ½ White onion diced
- 2 limes Wedged for juicing
Mango Habanero Salsa
- 2 Mangos Roasted
- 2 Habaneros Roasted
- 1 Anaheim pepper Roasted
- 4 cloves Garlic Roasted
- ½ Red onion Roasted
- 1 Lime Juiced
- 1 Orange juiced
- 1 cup Cilantro
- Salt to taste
- 1 tbsp Red pepper flakes
Instructions
- Pat your pork butts dry and then score on the fat side with a crosshatch pattern. Now apply hot sauce on the entire surface of the pork butt and season generously with your favorite BBQ PORK seasoning. Place it in the fridge for a minimum of 12 hours and up to 24 hours.
- The next day, set your pork butt out and let it come to room temperature, typically 45-60 mins. During this time fire up your smoker and set the temperature for 250. Right before you add your pork butt onto the smoker add a few chunks of applewood for smoke. Make sure you check it every 1-2 hours to add more wood for smoke. Also, add a drip pan under with 3 cups of water. I use aluminum foil pans for this.
- You want a steady 250 degrees and after 2 hours spritz with apple cider vinegar. Spritz every 45 mins until your pork butt is an eternal temp of 165 (I love to use my MEATER +, https://amzn.to/3jjzAtj ). At 165, remove the pork butt and place it into the drip pan, adding one cup of beef broth. Cover the pan with aluminum foil and place it back into the smoker. Keep the temperature at 250 degrees.
- During this time you want to make your Mango Habanero Salsa. You start by adding all the mangos, habanero peppers, red onion, garlic clove and Anaheim pepper on the smoker. Place them on the edges, this is where it will get the best heat to roast them. After they have a charred skin remove them and let cool for a few mins. Now scrape off all the char skin from the peppers and remove the seeds. Rough chop the peppers as well. Now remove the mango skin and core, rough chop. Rough chop the red onion and make sure your garlic cloves are roasted, they will be super soft. Add all of the ingredients into the food processor (All ingredients listed above) and make sure you get a nice consistency of the salsa. Now place it in the fridge and let it sit until you need it.
- Check your pork butts after the 2-hour mark and when your meat probe reaches a 203 internal temp. Then, place the whole aluminum pan your pork is wrapped in into a cooler. Let it sit for 2 hours. When that time expires you can get it out and your pork shoulder shreds like butter. It will still be hot so wear protection ( https://amzn.to/3h0vqoJ ) and once its all shredded pour 1/2 of your Mango Habanero Salsa into the aluminum pan and mix well. Cover with aluminum foil and get your flat griddle top surface heated for tacos.
- Heat up your griddle or cast iron skillet and add a tablespoon of vegetable oil and let heat. Place your white corn tortillas in and toast for 45 seconds, flip and add the mozzarella cheese and topped with pork. Close the taco and flip 30 seconds later. You want to make sure the outsides are nice and toasty. Make all of your tacos and place them on a side dish.
- Once they are made, open them up and add a pinch of cilantro, onion and a drizzle of lime juice. Close them and they are ready for serving!
- ENJOY WITH FAMILY AND FRIENDS!
Video
Items used in This Recipe
Did you enjoy these pulled pork tacos? For more pork recipes, click the link below!
How do I keep my pork moist?
An easy way to keep your meat moist is while it’s resting, wrap it in foil. The foil captures the fat and juices after smoking. The juices reabsorb into the meat and create a braising effect.
What's the best temperature to cook pork loin?
Pork loin needs to be cooked to at least an internal temperature of 145 for it to be safe for eating. Getting it to this minimum internal temperature will keep the meat moister and not taste dry.
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