Smoked Pork Tacos
Smoked pork is always amazingly delicious. Savory, smoky, melt-in-your-mouth flavor packed in a tortilla, topped with cheese, lettuce and salsa is definitely a win for dinner.
My husband is the smoker in the family. He has a pretty sweet smoker set up with a charcoal kettle bbq grill and a Pitmaster BBQ Temperature Regulator. It works great, and it cost a whole lot less than the name-brand smoker set up.
This pork can be used in so many ways--in tacos, over salads, in rice bowls, as a sandwich, in a wrap, in mac & cheese, etc. etc. etc. If you think it sounds good, give it a try!
It also freezes really well, and so we often cook up 2 at a time, and portion the leftovers into freezer bags for delicious easy meals another day.
Serving size: 6 oz
Servings per recipe: 14
· 8 lb Boston Butt Pork shoulder roast (boneless)
· 3 Tbsp yellow mustard
· ¼ cup Pappy's Choice Seasoning Original Flavor
1. Preheat smoker and set to 225⁰. Add desired woodchips for smoking (applewood, hickory, mesquite, etc).
2. Prepare the pork roast by placing on a large baking sheet and patting dry with paper towels. Cover all surfaces of the roast in mustard, and then apply the rub in a generous coating over all sides of the roast.
3. Place pork roast on smoker and insert temperature probes set to 195⁰. Cover the grill and allow to smoke for 12-15 hours.
4. Once the pork has attained internal temperature of 195⁰, wrap in tinfoil and remove from heat. Allow to rest for 30-60 minutes before shredding. Serve warm.
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