BBQ Smokehouse Street Tacos

Allergens

Wheat (in tortillas)

Ingredients

• 1 lb pork shoulder, cut into 1
• inch cubes
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional)
• 12 small corn tortillas, warmed
• 1 cup shredded Monterey Jack cheese
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine pork shoulder cubes with brown sugar, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Toss well to coat the pork evenly.
2. Preheat your grill or stovetop griddle to medium high heat. Grill the marinated pork pieces until cooked through and slightly charred, turning occasionally for even cooking. Transfer the cooked pork to a cutting board and shred using two forks.
3. Assemble the tacos by placing a generous portion of shredded pork on each warmed tortilla, followed by cheese, red onion slices, and fresh cilantro. Serve with lime wedges on the side for added zest.

Chef’s Insight

Don't be afraid to adjust the spice level according to your taste preferences. Add more cayenne pepper if you like it spicy!

Notes

Serve with a side of guacamole or refried beans for a more complete meal.