Smoky Mountain BBQ Street Tacos
Discover this copycat recipe for Smoky Mountain BBQ Street Tacos that brings the flavors of a Friday night tailgate party to your home kitchen. Easy to prepare and perfect for a crowd.
Allergens
Wheat (gluten), Soy (if using store-bought BBQ sauce)
Ingredients
- 2 lbs boneless pork shoulder
- 1 cup Smoky Mountain BBQ sauce
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup pickled red onions
- 1 avocado, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Season the pork shoulder with salt and pepper.
- Place the seasoned pork in a slow cooker or pressure cooker.
- Pour the Smoky Mountain BBQ sauce over the pork, ensuring it is evenly coated.
- Cook on low for 8 hours in a slow cooker or high pressure for 1 hour in a pressure cooker.
- Once the pork is tender, shred it using two forks and return to the sauce to stay warm.
- Warm the corn tortillas in the microwave or on a grill for a few seconds on each side.
- Assemble the tacos by placing shredded pork, cabbage, pickled onions, avocado slices, and a squeeze of lime juice on each tortilla.
- Serve immediately and enjoy the sizzling flavors!
Chef’s Insight
The key to perfect BBQ is balancing sweet, tangy, and smoky flavors. Experiment with various sauces and seasonings until you achieve the perfect blend for your taste buds.
Notes
For best results, use freshly made pickled red onions and homemade Smoky Mountain BBQ sauce.