Smoked pork tacos. Made from a smoked pork butt, these pork tacos are perfect for serving a crowd! Pork tacos are always a favorite at our house. I've made them from my Coca-Cola Braised Pork Loin a few times but these Smoked Carnitas make the best tacos ever!

Slow Smoked Mexican-Style Pork Shoulder for Tacos. How to Make Smoked Pulled Pork Tacos. I like to reheat the leftover pulled pork in a medium sized skillet. You can cook Smoked pork tacos using 19 ingredients and 8 steps. Here is how you cook it.

Ingredients of Smoked pork tacos

Prepare of salsa.
You need 1 can of black beans well drained.
It's 1 cup of finely diced tomato.
Prepare 2 of finely chopped jalapeños.
It's 2 tbsp of cilantro.
You need 2 tbsp of olive oil.
Prepare 1 tbsp of lime juice.
You need 1 tsp of minced garlic.
You need 1 of diced avacado.
It's 1/4 tsp of salt.
It's of pork rub.
You need 1/2 tsp of chili powder.
It's 1/2 tsp of ground cumin.
You need 1/2 tsp of granulated garlic.
It's of black pepper.
You need of salt.
It's 1 lb of pork chops, loins or steaks.
Prepare 2 of large handfuls of smoaking wood. soaked for at least 1/2 hr before cooking.
Prepare of tortillas.

Just toss as much meat as you'll need. The San Diego Padres's front office called last week and were like, "Hey Food Republic, it's almost Cinco De Mayo. Want to know how we make our pork belly carnitas tacos?". In going with tacos, I needed a salsa for a topper and turned to my favorite salsa verde recipe of all When constructing a carnitas-inspired smoked pork, I took the flavors I often associate with the dish.

Smoked pork tacos instructions

Mix all the salsa ingredients together in a bowl, cover and set aside at room temperature for about an hour.
Mix the rub together, use a little olive oil and coat the pork. Let it sit for about 1/2 hr.
Set up your grill, if its gas its easy leave one burner off. If its charcoal once the coals are lit you want to set up a 2 zone fire. Basically push all the coals to one side so you have direct and indirect heat. Add your first round of wood chips at this time. Preheat the grill for 15 minutes.
Cook the pork on the indirect heat part of the grill, high heat should be 450-500 degrees . Add wood chips as needed, turning the pork once untill your internal temperature is 145. Should be about 20 min but use a thermometer to be sure. Remove from the grill and let cool enough to touch..
Shred the pork. Put the shredded pork and the salsa in a disposable, or grill safe pan mix well..
Put the pan back on the indirect heat for about 15 min or until completely warm..
If youd like you can use this time to kiss your tortillas with flame. Brush a little olive oil and put thatvside down for about a minute. No need to turn. They're awesome like that..
Top with your favorite taco toppings and enjoy..

Take us back to the beach. This week Chef Tom is reminiscing about the good ol' days. Smoking hundreds of pounds of Creekstone Farms pork on the beach. Smoked Pork Tacos: Well this is one of my favorite things to make. I love to Bar B Que and I then start to prepare my roast for the smoker.