Food Truck Favorite Lunch: BBQ Pulled Pork Carnitas Tacos
Find the perfect BBQ Pulled Pork Carnitas Tacos recipe that captures the essence of a legendary street-food classic. This easy-to-make dish brings together smoky flavors and vibrant textures for an unforgettable culinary experience.
Allergens
Gluten - present in the corn tortillas (may contain traces of wheat). Dairy - cotija cheese.
Ingredients
- 2 pounds boneless pork shoulder
- 1 cup BBQ sauce (store
- bought or homemade)
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 cup diced tomatoes
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional: Hot sauce, to taste
Instructions
- In a large slow cooker, combine pork shoulder, BBQ sauce, chili powder, smoked paprika, cumin, salt, and pepper. Cook on low for 8 hours or high for 4 hours, until the pork is tender and shreds easily with a fork.
- Remove the pork from the slow cooker and shred it using two forks, then return it to the sauce in the slow cooker and stir well to combine.
- Heat a large non stick skillet over medium heat. Warm the corn tortillas for 10 seconds per side or until just heated through. Transfer to a plate and cover with a clean kitchen towel to keep warm.
- Assemble tacos by placing a generous portion of pulled pork onto each tortilla, followed by shredded cabbage, diced tomatoes, cotija cheese, and cilantro. Finish with a squeeze of lime juice and hot sauce, if desired.
- Serve immediately and enjoy the explosion of flavors and textures in every bite!
Chef’s Insight
For extra smoky flavor, add a pinch of liquid smoke to the pulled pork mixture before cooking.
Notes
Don't be afraid to get creative with your taco toppings - try adding pickled onions, sliced avocado, or jalapenos for extra flavor.