Smoky BBQ Street Tacos with Crispy Onions

Allergens

Gluten (in the tortillas), Dairy (sour cream)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 2 cups BBQ sauce (homemade or store
• bought) 3. 8 corn tortillas 4. 2 cups coleslaw mix 5. 1 cup fried onions 6. 1/2 cup sour cream 7. 1 lime, cut into wedges 8. 1/2 cup fresh cilantro, chopped 9. Salt and pepper to taste

Instructions

1. Season the pork shoulder with salt and pepper.
2. Place the seasoned pork on a preheated smoker or grill over indirect heat and smoke for 2 hours or until tender and easily pulled apart with forks.
3. Remove the pork from the heat and shred using two forks, then return to the smoker or grill for another 15 minutes to absorb the smoky flavors.
4. Mix the BBQ sauce with the shredded pork until evenly coated. Set aside.
5. Warm the corn tortillas in a dry skillet or directly on the grill for 30 seconds per side.
6. Assemble the tacos by placing a generous portion of pulled pork onto each tortilla, topping with coleslaw mix, fried onions, and a dollop of sour cream.
7. Squeeze lime juice over the top and garnish with chopped cilantro. Serve immediately.

Chef’s Insight

Experiment with different BBQ sauces or additions like pineapple for an extra tropical twist!

Notes

Feel free to adjust the spices and sauces according to your taste preferences!