Smoky Bourbon BBQ Basted Pulled Pork Tacos

Allergens

Eggs, Wheat (in tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup bourbon
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese
• Fresh cilantro leaves
• Lime wedges

Instructions

1. In a large mixing bowl, combine bourbon, BBQ sauce, apple cider vinegar, brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to create the marinade.
2. Place the pork shoulder in a slow cooker or a heavy duty aluminum foil packet on a grill. Pour the marinade over the pork, ensuring it's evenly coated.
3. Cook on low for 8 hours in a slow cooker, or indirect heat on a grill for 6 hours. The pork should reach an internal temperature of at least 195°F (90°C).
4. Remove the pork from the slow cooker or foil packet and shred using two forks. Return the shredded pork to the slow cooker or marinade and stir well. Let it rest for another hour, allowing the flavors to meld.
5. Warm the corn tortillas on a grill or in a pan until softened. Assemble the tacos with shredded lettuce, diced tomatoes, avocado slices, cotija cheese, and fresh cilantro leaves. Top with lime wedges.

Chef’s Insight

For an added smoky flavor, try grilling the tortillas for a few seconds per side before assembling the tacos.

Notes

Adjust the spice level by increasing or decreasing the amount of cayenne pepper in the marinade.