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smoked pork butt

Cajun Pulled Pork Tacos

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Prep Time 20 minutes
12 hours
Total Time 12 hours 20 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 8 pound pork butt
  • 1 pack flour tortillas corn is optional
  • 1/4 cup raw white onions diced
  • 1/4 cup chopped cilantro
  • 1 cup shredded Oaxaca cheese
  • 2 limes wedged for juicing
  • 2 tablespoons lite creole seasoning
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 bottle butter jalapeño injection
  • 2 cups water
  • 1 cup beef broth
Cajun Dipping Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Juice of 1 fresh lemon
  • 2 teaspoons Tony’s Chachere’s Lite Creole Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Method
 

  1. Prepare the pork butt by injecting it 2-12 hours prior to smoking with Butter Jalapeño Injection. Season with Lite Creole Seasoning, brown sugar, garlic powder, and onion powder.
  2. Place the pork butt on the smoker with a drip pan underneath. Smoke at 215 degrees for 8-10 hours. When the pork reaches 165 degrees, remove it and place it in an aluminum foil pan with water and beef broth. Cover with foil and return to the smoker. Smoke until pork is probe tender, about 3-4 more hours.
  3. Remove the pork butt and rest in a cooler for 2-3 hours.
  4. Make the Cajun dipping sauce by mixing mayonnaise, ketchup, Worcestershire sauce, fresh lemon juice, Tony’s Lite Creole Seasoning, garlic powder, and onion powder. Place in the fridge.
  5. Shred the pork and keep warm. Heat a griddle and add the tortillas, toasting one side before flipping. Add Oaxaca cheese and pulled pork to each tortilla, then fold to create tacos. Cook until crispy and cheese has melted.
  6. Top with fresh chopped white onion, cilantro, and lime juice.
  7. Serve with the Cajun dipping sauce on the side or drizzled over the tacos.