Stacked Smokehouse BBQ Tacos

Allergens

Wheat (in corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup molasses
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp paprika
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 8 corn tortillas
• 2 cups shredded lettuce
• 1 cup pickled vegetables (carrots, onions, and radishes)
• 1 cup BBQ sauce
• 1 cup coleslaw
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, mix the molasses, apple cider vinegar, brown sugar, paprika, black pepper, onion powder, garlic powder, cumin, and cayenne pepper to create the BBQ sauce.
2. Season the pork shoulder with salt and pepper, then place it in a large pot or slow cooker. Pour the BBQ sauce over the pork and toss well to coat. Cook on low for 8 hours or until the meat is tender and pulls apart easily.
3. While the pork is cooking, prepare the pickled vegetables by thinly slicing carrots, onions, and radishes. Place them in a jar with equal parts vinegar and water, along with some sugar and salt, and let them sit for at least an hour.
4. Once the pork is cooked and shredded, warm the corn tortillas on a griddle or in a pan until they are soft and pliable.
5. To assemble the tacos, place a few spoonfuls of pulled pork onto each tortilla, followed by coleslaw, pickled vegetables, a drizzle of BBQ sauce, and a slice of avocado. Garnish with fresh cilantro leaves and lime wedges on the side.

Chef’s Insight

The smoky sweetness of the molasses and tangy pickled vegetables create a balanced flavor explosion.

Notes

Feel free to add or remove toppings according to personal preference.