Memphis BBQ Smokehouse Pulled Pork Tacos

Allergens

Wheat (in tortillas), gluten (in coleslaw)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 2 cups applewood chips 3. 2 cups Memphis BBQ Dry Rub (recipe below) 4. 2 cups tangy coleslaw 5. 8 corn tortillas, warmed 6. 2 cups smoky BBQ sauce 7. 1 lime, cut into wedges

Instructions

1. Memphis BBQ Dry Rub:
2. In a small bowl, mix together 1/4 cup paprika, 3 tablespoons salt, 1 tablespoon black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon ground cumin. Set aside. For the Pork:
3. Preheat the grill to medium high heat (around 350°F) and add applewood chips to create a smoky environment.
4. Rub the pork shoulder with half of the Memphis BBQ Dry Rub, massaging it into the meat.
5. Place the pork on the grill grates, close the lid, and cook for 2 hours, or until the internal temperature reaches 190°F.
6. Remove the pork from the grill and let it rest for 15 minutes before shredding with two forks.
7. Return the shredded pork to the grill, add the remaining dry rub, and continue cooking until slightly charred, about 5 more minutes.
8. Brush the smoky BBQ sauce over the pork and cook for another 2 3 minutes, until heated through. Remove from the grill and let it rest. For Serving:
9. Lay out warmed corn tortillas on a platter.
10. Add a generous portion of the pulled pork atop each tortilla, followed by tangy coleslaw and a lime wedge.
11. Serve immediately.

Chef’s Insight

The combination of tangy coleslaw and smoky BBQ sauce elevates this pulled pork to new heights.

Notes

Pair this dish with a cold beer or a tangy lemonade for the ultimate BBQ experience.