Southern Grill Snack: Memphis Smoked BBQ Street Tacos
Find the perfect Southern Grill Snack with this delicious Memphis Smoked BBQ Street Tacos recipe that combines tender pulled pork and crunchy slaw in a warm corn tortilla.
Allergens
Gluten (in some corn tortillas), Soy (in barbecue sauce)
Ingredients
- 1 lb boneless pork shoulder
- 2 cups barbecue sauce (Memphis
- style)
- 8 small corn tortillas
- 2 cups coleslaw mix
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Preheat the smoker to 250°F (120°C).
- Season the pork shoulder with salt and pepper. Place it on the smoker grate and smoke for 4 hours or until tender and internal temperature reaches 190°F (88°C). Remove from the smoker and let it rest.
- Shred the pork using two forks, discarding any fat or gristle.
- Toss the shredded pork in barbecue sauce until well coated.
- Heat a skillet or griddle over medium heat. Warm the corn tortillas on both sides and keep them warm.
- Assemble the tacos: layer pulled pork, coleslaw mix, chopped red onion, and cilantro in each tortilla. Serve with lime wedges on the side.
Chef’s Insight
The smoky flavors of Memphis BBQ shine through in this recipe, making it a unique and unforgettable twist on traditional street tacos.
Notes
Adjust the heat of the barbecue sauce according to personal preference.