Carolina Smokehouse Pulled Pork Tacos

Allergens

Contains gluten and dairy

Ingredients

• 4 lbs pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/3 cup yellow mustard
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro

Instructions

1. Prepare the pork shoulder by trimming any excess fat and cutting it into manageable pieces.
2. In a large bowl, mix together the apple cider vinegar, brown sugar, molasses, yellow mustard, chili powder, smoked paprika, cumin, salt, and pepper. This is your dry rub.
3. Rub the mixture all over the pork shoulder pieces, ensuring they are evenly coated.
4. Place the pork shoulder in a large smoker or on a preheated grill, indirect heat side up. Smoke for 6 hours at 250°F (120°C), basting occasionally with your preferred BBQ sauce.
5. Remove the pork from the smoker/grill and let it rest for 15 minutes. Shred the meat using two forks, discarding any large chunks of fat.
6. In a medium bowl, mix together the coleslaw mix, mayonnaise, lime juice, and cilantro. Season with salt and pepper to taste.
7. Heat the corn tortillas on the grill or in a pan until warm and slightly charred.
8. Assemble the tacos by placing a generous portion of shredded pork onto each tortilla and topping with the zesty slaw.

Chef’s Insight

Remember to let the pork rest after smoking or grilling; this allows the juices to redistribute throughout the meat, ensuring a tender bite every time.

Notes

Serve with a side of cornbread or creamy potato salad for a complete meal.