Make smoked pork tacos or pulled pork burritos with this easy recipe. Also we give you ways on how to serve pulled pork with pulled pork tacos toppings for spicy pork tacos.
Normally when we make pulled pork, we serve it as BBQ Pulled Pork on a Bun. But today we are turning the tables a little by making smoked pork tacos. This recipe involves cooking a pork butt on low for hours and it’s so worth the wait. The end result can be served as pulled pork burritos or spicy pork tacos.
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You could enjoy these with pulled pork taco toppings such as sliced purple onions, cabbages, tomatoes, jalapeños and cilantro. Also pico de gallo and green chile would be awesome. It’s your choice, the sky is the limit.
How to make Smoked Pork for Tacos:
Scroll down for the Printable Recipe
Ingredients:
- 5-6 lb. pork roast preferably a bone-in pork butt)
- 4 Tbsp of Grade A Maple Syrup
- 2 Tbsp of Dijon mustard
- 1/2 cup of brown sugar
- 5 tsp of fresh minced garlic
- Salt
- corn tortillas or flour tortillas
- pulled pork taco toppings – jalapeños, cilantro, limes, sliced purple onions, cabbages and/or tomatoes
Directions:
- Preheat your oven to 475 degrees. Then place the pork roast with the fat side of the pork up in an oven-safe pan. Season it with kosher salt.
- In a small bowl combine the syrup, mustard, brown sugar and garlic and mix it well. Then pour the mixture over the pork, covering the entire pork roast. Cover your pan of pork with aluminum foil and place it in the oven.
- After about 10 minutes, turn the heat down to 200 degrees F and let it cook low and slow for 7-8 hours. Do NOT open the oven door until the end to check the temperature. When it’s done to about an internal temp of 205° F and then remove it from the oven.
- Let it cool enough to handle and then start pulling the pork apart by removing the fat off the top first.
- Shred the remainder of the roast into bite size pieces. We used these metal meat claws for easier shredding.
Serve the meat on a tortilla topped with your favorite toppings. Be sure and store the leftovers in the fridge.
See these other taco recipes:
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Smoked Pork Tacos
Equipment
- Meat Claws for shredding, optional
Ingredients
- 1 5-6 lb pork roast preferably a bone-in pork butt
- 4 Tbsp maple syrup Grade A
- 2 Tbsp Dijon mustard
- 1/2 cup brown sugar
- 5 tsp fresh minced garlic
- Salt
- corn tortillas or
- flour tortillas
- pulled pork taco toppings – jalapeños cilantro, limes, sliced purple onions, cabbages and/or tomatoes
Instructions
- Preheat your oven to 475 degrees. Then place the pork roast with the fat side of the pork up in an oven-safe pan. Season it with kosher salt.
- In a small bowl combine the syrup, mustard, brown sugar and garlic and mix it well. Then pour the mixture over the pork, covering the entire pork roast. Cover your pan of pork with aluminum foil and place it in the oven.
- After about 10 minutes, turn the heat down to 200 degrees F and let it cook low and slow for 7-8 hours. Do NOT open the oven door until the end to check the temperature. When it’s done to about an internal temp of 205° F and then remove it from the oven.
- Then let it cool enough to handle and then start pulling the pork apart by removing the fat off the top first. Then shred the remainder of the roast into bite size pieces. We used these metal meat claws for easier shredding.
- Serve the meat on a tortilla topped with your favorite toppings. Be sure and store the leftovers in the fridge
Nutrition
