Smoky Memphis BBQ Pulled Pork Tacos

Find the ultimate Memphis-style BBQ pulled pork taco recipe, perfect for a Friday night tailgate or copycat restaurant experience at home.

🕒 Prep Time: 20 minutes - Cook Time: 6 hours - Total Time: 6 hours 20 minutes

🍽 Servings: 6

🔥 Difficulty: Advanced

🌎 Cuisine: American

Allergens

Gluten, Soy (in barbecue sauce), Mustard (in barbecue sauce)

1. 3 lb boneless pork shoulder 2. 1 cup apple juice 3. 1/2 cup apple cider vinegar 4. 1/4 cup brown sugar 5. 1/4 cup BBQ rub 6. 6 large flour tortillas 7. 2 cups coleslaw 8. 1 cup barbecue sauce 9. Pickles and fresh cilantro (optional)

Preheat your smoker to 225°F.
In a bowl, mix apple juice, apple cider vinegar, brown sugar, and BBQ rub.
Rub the mixture onto the pork shoulder, then smoke for 6 hours or until tender and internal temperature reaches 190°F.
Remove the pork from the smoker and let it rest for 20 minutes.
Shred the pork using two forks and mix with barbecue sauce.
Warm the tortillas on a grill or stovetop.
Assemble the tacos with shredded pork, coleslaw, pickles, and cilantro.

To achieve that perfect smoky flavor, use hickory or applewood in your smoker.

This recipe can be made ahead of time and heated up when ready to serve.

Replace gluten-containing ingredients with gluten-free alternatives. Use a soy and mustard-free BBQ sauce for allergies.

Cook the pork in an oven or on a grill, following the same instructions.

If you don't have access to a smoker, use an oven at 225°F for 6-8 hours or until tender.

Refrigerate leftover pulled pork in an airtight container for up to 4 days or freeze for up to 3 months.

Fresh ingredients will last 3-5 days in the refrigerator.

Arrange tacos on a platter with coleslaw and pickles on the side, capturing the lively energy of a tailgate party.

Per serving, the dish contains approximately 600 calories, 25g fat, 45g carbohydrates, and 35g protein.