Smoky Mountain BBQ Pulled Pork Tacos

Allergens

Dairy (in cotija cheese)

Ingredients

• 2 lbs pork shoulder
• 1 cup BBQ sauce (your choice)
• 8 corn tortillas
• 1/2 head iceberg lettuce, shredded
• 1 large red onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro leaves
• 1/2 cup crumbled cotija cheese (or feta cheese)
• 1/4 cup pickled red onions
• Salt and pepper, to taste

Instructions

1. Prepare the pork: Season the pork shoulder generously with salt, pepper, and your favorite dry rub. Wrap in foil and place on a preheated grill or smoker at 250°F for approximately 6 8 hours until tender. Remove from heat and shred using two forks.
2. Prepare the BBQ sauce: In a small saucepan over medium heat, combine 1 cup of your favorite BBQ sauce with 1/4 cup apple cider vinegar and 1/4 cup brown sugar. Stir until well combined, then set aside.
3. Warm the tortillas: Wrap corn tortillas in foil and place on the grill or in a preheated oven at 350°F for 5 7 minutes, until warmed through.
4. Assemble the tacos: Divide shredded pork among warmed tortillas. Top with shredded lettuce, sliced red onion and jalapeño (if using), avocado slices, a drizzle of BBQ sauce, and a squeeze of lime juice. Finish with a sprinkle of cotija cheese, pickled red onions, and a pinch of fresh cilantro leaves.
5. Serve immediately with additional BBQ sauce on the side.

Chef’s Insight

For an extra smoky flavor, use a combination of applewood and hickory wood chips when grilling or smoking the pork.

Notes

Adjust spice levels and toppings according to your preference.