Festival Classic Lunch: Firecracker BBQ Pulled Pork Tacos

Allergens

Gluten (if using corn tortillas), Dairy (feta cheese)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ sauce (homemade or store
• bought)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 12 corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/4 cup sliced red onions
• 1/4 cup crumbled feta cheese
• Fresh cilantro leaves

Instructions

1. In a large bowl, mix together the BBQ sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, salt, and pepper. Set aside.
2. Preheat your grill or smoker to medium high heat (around 350°F).
3. Season the pork shoulder with salt and pepper. Place it on the preheated grill and cook for about 4 hours, basting occasionally with the BBQ sauce mixture until the meat is tender and pulls apart easily with a fork.
4. Remove the pork from the grill and shred it using two forks. Return the shredded pork to the grill and continue cooking for another 10 minutes or until heated through.
5. Warm the tortillas on the grill for about 30 seconds per side.
6. Assemble the tacos by layering pulled pork, lettuce, tomatoes, red onions, feta cheese, and cilantro leaves onto the warmed tortillas.

Chef’s Insight

For added smokiness, wrap the pork in aluminum foil and cook on indirect heat.

Notes

Don't forget to rest the pork before shredding for easier pulling and more tender results.