Smoked Pulled Pork Tacos
Spicy, sweet, smoky, and umami-loaded pork enveloped in earthy corn tortillas makes smoked pulled pork tacos with carnitas vibes everyone will love. Drizzle on your favorite hot sauce with onions and cilantro for a happy family.
The variety of tacos in Mexico has always impressed me. Fish, barbacoa, al pastor, chicken, you name it. They even make them with mushrooms and corn fungus (huitlacoche). So using leftover pulled pork for taco night only seemed natural.
My son helped me set up a taco bar with a variety of salsas, diced onions, cilantro, pico de gallo, sliced jalapeños, and lime wedges. We also included non-traditional toppings like shredded cheese, crumbled queso fresco, lettuce, and tomatoes.
What Makes Tacos Taste Authentic
Authentic Mexican tacos make meat the star of the show. Simplicity reigns, but it’s loaded with flavor from traditional seasonings. Fresh corn tortillas are a must, and most Mexican grocery stores make them fresh or have them shipped in daily.
After that, customize taco night to your liking. We love having at least three salsas, including pico de gallo, salsa verde, and my beloved pepper sauce. Shredded cabbage and lettuce, pickled red onions, sliced radishes, pickled jalapeños, guacamole, and Mexican crema to drizzle on top are all tasty options.
How to Make Smoked Pulled Pork Tacos
Assemble all the ingredients, heat the smoked pulled pork, heat the tortillas on a griddle, assemble, and enjoy.
Recipe Twists
- Make burritos instead of tacos by wrapping the pulled pork topped with cooked rice, beans, and whatever other fillings you like in large flour tortillas.
- Replace the chicken in my chicken nachos with pulled pork for a fast snack or game day appetizer.
- Crisp the corn tortillas in the oven and pile the meat and toppings on them for amazing smoked pulled pork tostadas.
Make Ahead and Storage Instructions
Freeze leftover smoked pulled pork in serving or meal-size portions, then thaw it in the fridge overnight. Prep the toppings the day before and store them separately in airtight containers. Then pull everything out of the fridge about 30 minutes before, so they come up to room temperature while heating the pulled pork and tortillas.
What Goes With Smoked Pulled Pork Tacos
Serve smoked pulled pork tacos with fresh sides like coleslaw and corn on the cob with chili powder, mayo, and cotija. A mango margarita for an adult beverage is always refreshing.
More Taco-Worthy Filling Recipes to Try
By Imma
Smoked Pulled Pork Tacos
Ingredients
- 3 pounds (1.5kg) smoked pulled pork
- ½-1 cup (120-240ml) broth (chicken, beef, and vegetables all work)
- 2 packages corn tortillas (24-30 tortillas)
- 1 medium onion, thinly sliced
- ½ cup (30g) chopped cilantro
- 1 medium avocado, sliced
- 1 large jalapeno, deseeded and sliced
- 1 lime, cut into wedges
- 1 cup (260g) salsa of choice
- Optional toppings: hot sauce, pickled onions, pico de gallo, sliced radishes, vinegar-based coleslaw, sour cream or Mexican crema, crumbled cotija or queso fresco, shredded lettuce, diced tomatoes, sliced black olives, etc.
Instructions
- Heat the pulled pork in a large saucepan with enough broth to keep it moist.
- Prep the desired toppings, and heat your corn tortillas on the grill or cast-iron skillet. Fill each one with a spoonful of pulled pork and top it with chosen toppings. Enjoy!
Tips & Notes:
- When heating the tortillas, don’t be afraid to let them char a little, but not enough to make them crispy.
- Stack heated tortillas and wrap them in a clean kitchen towel to keep them warm until you’re ready to serve.
- Please keep in mind that the nutritional data is approximate and can vary enormously based on the ingredients used in the recipe.
OMG, what a great idea for taco night. I’m definitely setting up a bar the next time.