BBQ Smokehouse Lunch – Memphis-Style Pulled Pork Tacos

A copycat recipe for Memphis-style BBQ pulled pork tacos with tangy coleslaw and crispy onion rings.

Time: Prep: 15 minutes; Cook: 4 hours; Total: 4 hours 15 minutes

Servings: 2

Difficulty: Advanced

Cuisine: American

Allergens

Contains gluten, wheat, soy, corn

Prepare the Memphis style BBQ dry rub and set aside.
Coat the pork shoulder evenly with the dry rub, making sure to cover all surfaces of the meat.
Place the seasoned pork in a smoker or preheated grill (350°F) for 3 4 hours, until the internal temperature reaches 190°F and the meat is tender. Baste with BBQ sauce during the last hour of cooking.
Remove the pork from the heat, let it rest for 15 minutes, then shred the meat using two forks.
Serve the pulled pork on corn tortillas, topped with a generous portion of BBQ sauce and coleslaw.
Garnish with crispy onion rings and enjoy!

To achieve the perfect smoky flavor, use hickory or cherry wood chips during smoking.

The tangy coleslaw and crispy onion rings recipes should be prepared separately.

Substitute gluten-free tortillas and use a soy-free BBQ sauce for allergies.

This recipe can be prepared in an oven using the same temperatures and times.

Use a slow cooker or pressure cooker to prepare the pulled pork if a smoker or grill isn't available.

Store cooked pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

4 days in the fridge, 3 months in the freezer.

Use a rustic wood plank for serving and garnish with fresh herbs for added visual appeal.

This recipe is high in protein, sodium, and carbohydrates.