Fiery Tex-Mex Chipotle Pulled Pork Tacos

Allergens

Gluten-free (if using corn tortillas), Dairy-free if omitting cheese

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup kosher salt
• 2 tablespoons ground chipotle chile powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 8 corn tortillas

Instructions

1. In a large bowl, mix together the apple cider vinegar, brown sugar, kosher salt, chipotle chile powder, smoked paprika, cumin, coriander, and black pepper to create a dry rub.
2. Pat the pork shoulder dry with paper towels, then rub the seasoning mixture all over the meat, ensuring it is evenly coated.
3. Preheat your grill or outdoor cooker to 250°F (120°C) for indirect cooking. Place the pork shoulder on a wire rack set in a disposable aluminum pan and transfer to the grill. Cook, with the lid closed, for 6 hours, or until the internal temperature reaches 195°F (90°C).
4. Remove the pork from the grill and let it rest for 30 minutes. Pull the meat apart using two forks, discarding any fat.
5. Warm the corn tortillas on the grill for 30 seconds per side or until they are soft and slightly charred.
6. Serve the pulled pork in the warm tortillas, topped with your favorite fixings such as sliced red onion, shredded lettuce, diced tomato, and crumbled cotija cheese.

Chef’s Insight

To elevate this dish, try using homemade tortillas or add a drizzle of creamy avocado sauce.

Notes

Adjust the seasoning to taste and serve with your favorite taco toppings.