“BBQ Smokehouse Carnitas Tacos”
Discover the perfect BBQ Smokehouse Carnitas Tacos recipe that captures the essence of a Friday-night tailgate, combining sizzling, smoky flavors with a delicious twist.
Allergens
Dairy, Gluten
Ingredients
- 4.5 oz. Boneless pork shoulder 2 tbsp Smoked paprika 1 tsp Garlic powder 1/2 tsp Onion powder 1/2 tsp Ground cumin 1/2 tsp Chili powder 1/2 tsp Salt 1/4 tsp Black pepper 1 cup BBQ sauce (store
- bought or homemade) 8 Corn tortillas 1/2 cup Shredded lettuce 1/2 cup Pico de gallo 1/4 cup Crumbled cotija cheese 1 Avocado, sliced
Instructions
- Combine the smoked paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper in a small bowl. Rub the spice mixture onto the pork shoulder evenly.
- Place the seasoned pork shoulder in a slow cooker and pour BBQ sauce over it. Cook on low for 8 hours.
- Once the meat is tender, shred it using two forks and return to the slow cooker to keep warm.
- Heat a pan or griddle over medium heat. Warm the tortillas for about 30 seconds per side.
- Assemble tacos by placing a scoop of carnitas onto each warmed tortilla, then top with shredded lettuce, pico de gallo, crumbled cotija cheese, and avocado slices. Serve immediately.
Chef’s Insight
Don't be afraid to experiment with different spices or BBQ sauce for a unique twist on this classic recipe.
Notes
To achieve the perfect balance of flavors, use a good-quality BBQ sauce and fresh ingredients.