Pulled Pork Tacos Recipe
Three corn tortillas stuffed with house-smoked pulled pork, shredded cabbage, Cotija cheese, Pico de Gallo & poblano crema. Served with our rice, roasted corn, poblano and black bean medley
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork Tacos Ingredients
Method
Directions for Pulled Pork Tacos
- 1
Prepare the Pulled Pork
Rub the pork shoulder with smoked paprika, cumin, garlic powder, onion powder, black pepper, and salt. Place the seasoned pork in a smoker and cook at 225°F for about 8-10 hours or until the meat is tender and easily pulls apart.
- 2
Make Poblano Crema
Roast the poblano pepper until charred, then remove the skin and seeds. Blend the roasted poblano with sour cream and lime juice until smooth. Adjust seasoning with salt as needed.
- 3
Prepare Toppings
In a bowl, mix shredded cabbage, Cotija cheese, and Pico de Gallo. Set aside.
- 4
Warm Tortillas
Heat corn tortillas in a dry skillet over medium heat until warm and pliable.
- 5
Assemble Tacos
On each tortilla, place a generous amount of pulled pork, followed by the cabbage mixture, and drizzle with poblano crema. Garnish with fresh cilantro.
- 6
Serve with Sides
Serve the tacos with a side of rice, roasted corn, and black beans.