Smoky Chipotle-BBQ Pulled Pork Tacos

Allergens

Gluten, Dairy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 3 tbsp chipotle pepper in adobo sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 8 corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup chopped tomatoes
• 1 cup sour cream
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the barbecue sauce, chipotle pepper in adobo sauce, apple cider vinegar, brown sugar, smoked paprika, ground cumin, garlic powder, and onion powder. Mix well to create the chipotle BBQ rub.
2. Season the pork shoulder generously with salt and pepper. Place it in a large pot or oven safe dish and pour the chipotle BBQ rub over it, making sure to coat all sides evenly. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill or oven to 350°F (175°C). Remove the pork shoulder from the fridge and place it on the preheated grill or in the oven. Cook for 2 3 hours, or until the internal temperature reaches 195°F (90°C), basting occasionally with the leftover rub.
4. Allow the pork to rest for 10 minutes, then shred it using two forks, discarding any fat. Return the shredded pork to the grill or oven and cook for an additional 15 20 minutes to heat through.
5. To assemble the tacos, warm the corn tortillas on the grill for about 30 seconds per side. Top each tortilla with a generous portion of pulled pork, shredded iceberg lettuce, chopped tomatoes, and a dollop of sour cream. Serve with lime wedges on the side.

Chef’s Insight

The key to this recipe is allowing the pork shoulder to marinate overnight, resulting in a tender and flavorful pulled pork.

Notes

For an extra smoky flavor, consider using hickory or mesquite wood chips on the grill.