What to do with smoked pork butt — or leftover pork butt? This smoked pulled pork tacos recipe is simple, flavorful, and perfect as a meal or snack using just a handful of quality ingredients.
This recipe is inspired by Austin, Texas — a city known for excellent tacos. It’s our street-style take on carnitas, bringing smoky, tender pork together with classic toppings for an authentic, fresh-tasting taco.
Video – Making pulled pork taco
How good are these tacos?
These tacos are incredibly fresh and delicious — one bite brings the bright topping flavors together with rich, smoky pork. They’re perfect for Taco Tuesday or any time you want a quick, satisfying meal.
Ingredients
- Smoked pork butt (shredded)
- Corn tortillas (Mission or your preferred brand)
- Cotija cheese (crumbled)
- White onion (diced)
- Jalapeño (diced)
- Cilantro (chopped)
- Avocado (sliced)
- Lime (wedges)
How to make pork tacos
Below are the essential steps to assemble street-style smoked pulled pork tacos. It’s straightforward once the pork is smoked: shred the meat, prepare the toppings, toast the tortillas, and assemble.
Smoking the pork butt
A well-seasoned, smoked pork butt is the foundation. For a tender roast, season simply with sea salt and coarse black pepper and smoke at 250°F for several hours, then raise the temperature to about 275°F until probe-tender (around 195–202°F internal). The meat should pull apart easily.
Shredding the meat
Shred the pork with two forks or meat claws until it falls apart. The result should be extremely tender and juicy, perfect for piling into tortillas.
Once shredded, the pork is ready to become quick, delicious tacos suitable for breakfast, lunch, or dinner.
Preparing the ingredients
After smoking and shredding the pork, chop the onion, jalapeño, and cilantro, slice the avocado, and cut lime wedges. Crumble the Cotija cheese and set everything within reach for assembly.
Toasting the tortilla
Use white corn tortillas for authentic flavor and texture. Toast each tortilla in a hot cast-iron skillet until it begins to blister — this helps prevent crumbling when you fold the taco. Flour tortillas work if you prefer them.
Cheesy goodness
Cotija cheese pairs beautifully with the smoky pork and bright toppings. If you can’t find Cotija, a Mexican cheese blend will work well.
Slicing and dicing
Dice the white onion and jalapeño, chop the cilantro, slice the avocado, and quarter the limes. Keep toppings fresh and cool to contrast the warm pork.
Assembling the tacos
Build each taco on a toasted tortilla. Start with a generous portion of warm pulled pork (about 1/4 cup per tortilla), then add crumbled Cotija, diced white onion, jalapeño, and chopped cilantro. Top with an avocado slice and finish with a squeeze of fresh lime.
Want more heat or flavor? Add your favorite hot sauce or a fresh salsa like pico de gallo.
FAQ
Pork shoulder (pork butt) is ideal because its higher fat content keeps the meat tender and juicy when slow-cooked.
Carnitas means “little meats” in Spanish and refers to a Mexican-style pulled pork preparation.
Common toppings include chopped white or red onion, jalapeño, cilantro, crumbled Cotija, shredded cabbage, guacamole or avocado slices, and a squeeze of lime.
Yes. You can cook pork butt in the oven or use a slow cooker. The texture will be similar but you’ll miss some smoky flavor.
Tenderloin works but it’s leaner and smaller than a pork butt. For the juiciest result, pork butt is recommended.
Previously frozen pork is fine as long as it’s fully thawed before cooking. Do not smoke pork from frozen.
Cook’s Tips
- Use white corn tortillas for authentic flavor and texture; Mission brand is a good option.
- Toast tortillas in a hot pan until they blister to prevent crumbling and add texture.
- Cotija cheese elevates the flavor, but a Mexican blend can substitute if needed.
What to serve with pork tacos
Serve tacos with buttery smoked corn on the cob, charro beans, or a creamy coleslaw for a complete meal.
How to store and reheat leftovers
Store shredded pork separately from tortillas and fresh toppings in airtight containers in the refrigerator. Reheat pork in the microwave in short intervals until warm, then toast tortillas and assemble.
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Smoked Pork Tacos Recipe
This mouthwatering, easy smoked pork tacos recipe is a satisfying meal or snack using just a few quality ingredients.
Ingredients
- 4 corn tortillas (Mission brand recommended)
- 1 cup pulled pork
- ½ cup chopped cilantro
- ½ cup crumbled Cotija cheese
- ¼ cup chopped jalapeños
- ¼ cup chopped white onion
- 1 avocado, sliced (4 pieces)
- 2 limes, cut into wedges
Equipment
- Pellet smoker or grill (if smoking pork)
- Meat claws or two forks for shredding
Instructions
Smoking the Pork
- Use leftover smoked pulled pork or smoke an 8 lb pork butt/shoulder. Smoke at 250°F for 6 hours, then increase to 275°F for about 3 more hours or until the internal temperature reaches 195–202°F and the meat is probe-tender.
Prepping Ingredients
- Shred the pork with two forks or a meat claw and set aside.
- Chop white onion, jalapeño, and cilantro. Slice avocado and cut limes into wedges.
- Toast corn tortillas in a heated pan until they begin to blister; remove and keep warm.
Assemble Tacos
- Place about ¼ cup of warm pulled pork on each toasted tortilla.
- Top with crumbled Cotija, chopped onion, jalapeño, cilantro, and one slice of avocado per taco.
- Squeeze a wedge of lime over each taco and serve immediately.
Pro Tips
- White corn tortillas pair well with the smoky pork; toast until blistered for better texture.
- Cotija cheese brightens and balances the flavors; a Mexican blend can substitute if needed.
- Reheat shredded pork in short bursts in the microwave, then warm tortillas in a pan before assembling.
Nutrition
Calories: 312 | Carbs: 32 g | Protein: 13 g | Fat: 17 g | Fiber: 6 g