Pulled Pork Tacos Recipe

Prepare the rub

In a small bowl, combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and ground cumin. Mix well.

Trim excess silverskin from the pork shoulder if present. Pat the pork dry with paper towels.

Rub the pork with olive oil, then evenly coat all sides with the prepared dry rub. Press rub into the meat. Place pork in a large resealable bag or covered dish and let rest in refrigerator for at least 1 hour or up to overnight for deeper flavor.

Preheat smoker or oven: For smoker, set to 225°F (107°C). For oven, preheat to 300°F (150°C). If using a smoker, add wood (hickory or apple) for a mild smoke. Place a small piece of jalapeño on the smoker grate or in a foil packet with holes to impart a subtle jalapeño smoke if desired.

Place the pork on the smoker rack or in a roasting pan with a bit of water or low-sodium chicken broth (about 1 cup) in the pan to maintain moisture. Insert a probe thermometer into the thickest part of the meat, avoiding bone.

Smoke or roast until internal temperature reaches 195–205°F (90–96°C), about 5–7 hours depending on size and method. If oven-roasting at 300°F, expect 4–5 hours. Every 1–1.5 hours, baste the pork with the pan juices and, if it seems to be drying, add a few tablespoons of water or broth.

When the pork reaches the target temp, transfer it to a cutting board and let rest, tented with foil, for 20–30 minutes. Reserve juices from the pan.

Using two forks or meat claws, shred the pork into bite-sized pieces. Stir in 1 tablespoon apple cider vinegar and 1 teaspoon minced chipotle in adobo plus some reserved pan juices (2–4 tablespoons) to moisten and impart a tangy, smoky flavor. Adjust salt and pepper to taste.

If you have a smoker or grill, smoke one jalapeño over indirect heat until the skin is blistered and blackened, 6–10 minutes, turning occasionally. Alternatively, char on a gas burner or under a hot broiler. Let cool, peel if desired, remove seeds and finely chop. (If you prefer more heat, leave some seeds.)

In a large bowl, combine shredded green cabbage, shredded red cabbage, and shredded carrot.

In a small bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey, smoked jalapeño, chopped cilantro, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to combine. Taste and adjust salt, pepper, or lime as desired. Refrigerate for at least 15 minutes to meld flavors. Slaw can be made up to 24 hours ahead; drain any excess liquid before assembling tacos.

In a small bowl, whisk together sour cream, Greek yogurt, pureed chipotle in adobo, lime juice, minced garlic, and salt until smooth and creamy.

Taste and adjust heat or acidity by adding more chipotle or lime juice in 1/4 teaspoon increments. Cover and refrigerate until ready to use. Will keep up to 3 days refrigerated.

Warm the tortillas: heat a dry skillet or cast-iron pan over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place about 2–3 heaping tablespoons of pulled pork on each tortilla. Top with a small handful (about 2 tbsp) of smoked jalapeño slaw, a drizzle (about 1 tsp) of chipotle crema, then sprinkle with grated sharp cheddar and a light dusting of grated Parmesan.

Garnish each taco with fresh cilantro leaves and serve with lime wedges on the side for squeezing. Serve immediately while warm.