Smoked Pork Tacos
Tender smoked pork piled on top of soft shells with your favorite taco toppings for an easy Smoked Taco meal!
Servings: 12 Tacos
Calories: 139kcal
Ingredients
- 2 pounds pork shoulder room temperature
- 3 Tablespoons BBQ rub
- 12 4” soft taco shells
- 1 cup red cabbage shredded
- 2 jalapenos sliced
- 2 roma tomatoes diced
- 1 cup red onion diced
Instructions
- Preheat the smoker to 250 degrees Fahrenheit.
- Rub BBQ seasoning all over the pork shoulder and place in the smoker fat cap up.
- Smoke for 3-4 hours or it reaches an internal temperature of 180-190 degrees Fahrenheit.
- Remove from smoker and let rest for 10 minutes before pulling the pork.
- Pull the pork using 2 forks or a set of bear claws, removing any excess fat. Season with more BBQ seasoning if desired.
- Assemble the tacos, start with approximately 3 ounces of the pulled pork and top with the shredded red cabbage, tomatoes, red onion and jalapeños.
Notes
Fridge: Store leftover shredded pork in an airtight container for up to 4 days. Be sure to store the meat separate from any taco shells and toppings.
Freezer: Freeze leftovers in individual portions in small freezer bags for convenience. If you just want to freeze it for a whole other meal, freeze in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.
Reheat smoked pork in a single layer on a baking sheet in the oven at 350 degrees Fahrenheit for about 10-15 minutes, until hot. You can also reheat in the microwave with a bit of water to prevent it from drying out.
Nutrition
Calories: 139kcal | Carbohydrates: 11g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg