Memphis Pulled Pork Tacos

Allergens

Wheat (in corn tortillas)

Ingredients

• 2 lbs pork shoulder
• 1 cup barbecue sauce
• 2 tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• Coleslaw (recipe below)

Instructions

1. Combine the barbecue sauce, brown sugar, paprika, cayenne pepper, salt, and black pepper in a bowl. Rub this mixture onto the pork shoulder.
2. Preheat your grill or smoker to 250°F (120°C). Place the pork shoulder on the grate and cook for 8 hours or until tender and easily shreddable.
3. Remove the pork from the grill and shred it using two forks, discarding any excess fat. Return the shredded meat to the smoker or grill and continue cooking for an additional 30 minutes.
4. Warm the corn tortillas on the grill.
5. Assemble the tacos: place a generous amount of pulled pork on each tortilla, top with coleslaw, and drizzle with extra barbecue sauce.
6. Serve immediately and enjoy!

Chef’s Insight

For an additional smoky flavor, try adding wood chips to your grill or oven while cooking the pork shoulder.

Notes

Serve with a side of creamy mashed potatoes or tangy potato salad for a complete meal.