Pulled Pork Tacos With a Smoky Twist

Smoked pork is one of the most common BBQ foods, so you have to get creative with using this leftover smoked meat. These pulled pork tacos have become a family favorite, transforming yesterday’s barbecue into tonight’s Mexican-inspired feast. I like to keep these tacos super simple with only a few ingredients. Start by warming up the smoked pulled pork with some of my taco seasoning on the stove. Add the seasoned pulled pork to some warm corn tortillas and sprinkle with some cotija cheese. Garnish with some pickled red onions, and dive into these tasty tacos. I enjoyed these tacos with some tortilla chips and fresh guacamole. Mix it up a bit with this pulled smoked turkey recipe.

Pulled Pork Taco Ingredients

• 1 lb Smoked Pulled Pork: The heart of these tacos. I smoke the pork butt for 8-10 hours using oak blend wood pellets. Here is the full recipe for making the smoked pulled pork.
• 12 Corn Tortillas: Essential for authentic street taco flavor. I always choose high-quality, locally made tortillas when possible.
• 1/2 cup Cotija Cheese: This crumbly Mexican cheese adds the perfect salty finish.
• 1/2 cup Pickled Red Onions: Adds brightness and acidity to balance the rich pork.
• 1 tbsp Angry BBQ Taco Seasoning
• 1 tbsp Water or Apple Juice to keep the meat moist.

Equipment Needed

• Skillet for reheating the pork
• Tongs for handling tortillas

How to Make Pulled Pork Tacos

Warm the Pulled Pork in a skillet over medium heat. Add our Angry BBQ taco seasoning, stirring occasionally until heated through (about 5-7 minutes). Add a splash of apple juice or water if the pork seems dry.

Prepare the Tortillas. Warm the corn tortillas on a dry skillet over medium-high heat for 30 seconds per side until they’re pliable and slightly charred. Keep them warm, wrapped in a kitchen towel.

Assemble the Tacos. Place a generous portion of warmed pulled pork on each tortilla. Top with crumbled cotija cheese and pickled red onions.

Recipe Variations

• Spicy Version: Add some jalepeño or serrano peppers and cayenne pepper to the meat when warming it.
• BBQ Fusion: Top with coleslaw instead of pickled onions
• Breakfast Tacos: Add scrambled eggs and serve with salsa verde

What to Serve Pulled Pork Tacos With

• Fresh guacamole and tortilla chips
• Nachos with homemade liquid cheese

Frequently Asked Questions

Can I freeze leftover pulled pork? Yes! I vacuum seal portions in 1-pound bags and freeze them for up to 6 months. This makes weeknight meals like these tacos quick and easy.

How do you keep corn tortillas from breaking? Proper warming is key. Heat them in a dry skillet until they’re pliable but not crispy, and keep them wrapped in a kitchen towel until serving.

What’s the best way to reheat pulled pork without drying it out? Heat slowly in a covered skillet over medium heat, adding a splash of water or apple juice if needed. The low-and-slow method helps maintain moisture.

Storing and Reheating

• Store leftover assembled tacos separately (meat, tortillas, and toppings)
• Reheat pulled pork in a skillet with a splash of liquid
• Fresh toppings should be stored in airtight containers

Serving Size

This recipe serves four people (3 tacos per person). Double the ingredients for a larger group.

More Recipes You Might Enjoy

• Smoked Pork Butt – The Ultimate Guide
• Homemade Pickled Red Onions
• Fresh Guacamole Recipe