Smoked Pull Pork Tacos made at home without a smoker are the next best thing you will ever try. From the festive sounds to the amazing murals by local artists, there’s a Mexican vibe inside every bite you will taste in this mazing Smoked Pull Pork Tacos!
Perfectly season pork slowly cooked to perfection -juicy on the inside and crispy and golden on the edges with the perfect smoked flavor. This Smoked Pull Pork Tacos are made with only few natural ingredients and are the closes version that you get on the streets of Mexico.
These tacos can be made in slow cooker, pressure cooker or in the oven.
Nothing beats tender, juicy pork cooked slowly for hours until it’s fall apart tender and so flavorful you can barely handle it and then crisp to golden perfection!
Well maybe it gets better when you stuffed this pull pork perfection in a corn tortilla and filled with your favorite condiments.
Tacos so delicious they don’t even need cheese! Made from a smoked pork butt, these pork tacos are perfect for serving a crowd!
This recipe is inspired by my latest trip to Mexico. I can’t tell you how incredibly delicious, how fresh tasting this taco is. A bite of it transports me back to Mexico. This is my version of the Mexican delight call Carnitas- the staple of the Mexican Cuisine. Don’t miss your chance to spice up your next party with these amazing Smoked Pull Pork Tacos.
This recipe its being tested over the years. I believe this one is the perfect recipe and it’s super easy to make. Also its a crowd pleaser. You can make it the day before and re-heated and taste amazing as well, its also perfect to freeze and re heated when the time comes.
- Using the right type of cut of meat is essential- for ultimate juicy pulled pork full of flavor, you can’t beat pork shoulder, aka pork butt or Boston butt. I like to use skinless and boneless so you can rub well the carnitas seasoning.
- Flavor the meat – by using fresh squeeze orange juice ( that is the secret ingredient) and lime juice, you are not just adding flavor, but also tenderizing the meat. All the seasoning, the juice and flavor from the citruses and the juice from the meat slowly cooking for hour makes the meat incredibly tender, juicy and finger licking delicious.
- Slow cook- by cooking it for a 8-10 hours in a slow cooker until fowling apart you have tender and juicy meat infused with incredible flavor
- I like to skim the fat on top of the braising liquid and use it when I am crisping the meat in the pan, it gives so much impact on the meat( its optional)
- If you are using a smoker -smoked at 250° for 6 hours. I then bumped it up to 275°F until probe tender, about 202°F internal temperature.
- If you are making it like me without smoker, add the liquid smoke on top of the meat and also add some of the bottom of the pan.
- Made with easy to find natural ingredients
- Quick 5 minute preparation
- Perfect freezer food – reheats 100% perfectly
- Pull Pork is so versatile-you can add it to everything you like, make a taco, burrito or quesadilla
- Excellent food for big parties and gatherings
You can serve the Smoked Pull Pork Tacos with absolutely everything. You can serve with Mexican Rice, make a Quesadillas, Burritos, Enchiladas or just it self. Top with some fresh cilantro, Slices of jalapeno, fry corn, and some chopped onions and you are in heaven. Add some Chipotle Crema on top and you are having a stunning homemade street style smoked pulled pork taco!
So that’s it! Pound a couple tacos, drink some cervezas and margaritas and get ready for a food induced siesta!
Smoked Pull Pork Tacos Without Using a Smoker
- 4 pound pork shoulder - boneless
- 8 Garlic cloves
- 1 yellow onion
- 2 oranges
- 2-2 1/2 tbsp. salt - or to taste
- 1-1/2 tbsp. black pepper - or to taste
- 1/4 cup liquid smoke
- 1/3 cup apple juice
- Rinse and dry the pork shoulder. With the help of a sharp knife make a 6-8 pokes with the knife. In this little pockets you made, stuffed the garlic cloves in side.
- Combine all the Rub ingredients then rub all over the pork. Place the pork in a oven safe cooking pan (fat cap up), top with the onion and jalapeño and squeeze over the juice of the oranges and the apple juice. Cover with foil.
- Roasted for 2-21/2 hours in the center rack of your oven on 400°F. If you see that is no liquid in the pan you can add some water or more apple juice.
- Remove from oven and let cool slightly. Then shred the meat by using meat claws or two forks.
To crisp the pork : ( optional)
- Heat 1 tbsp. of the fat from the drippings or 1 tbsp. of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side – you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
- Serve with your favorite fixings!
- I recommend using a Mission brand of white corn tortillas.
- Heat up the tortillas over the direct flame of your gas stove or in a pan
- I like to use Chipotle crema to garnish the tacos
- The best cheese for this tacos is Cotija Cheese