Pulled pork tacos served fresh off the smoker. These beautiful meat-filled tortillas are the best way to enjoy barbecue shredded pork.
As far as Boston Butt pulled pork goes, using it as a taco filling is right up there among my favorites. We’re taking juicy smoked pork butt fresh from the smoker, shredding it up while drowning it in BBQ sauce, before serving it in a soft tortilla. If this isn’t already on your barbecue bucket list, it will be now.
The initial stages of this recipe are like our smoked pork butt recipe, but we push through to get the meat to 203°F (95°C). This higher internal temperature is perfect for shredding, giving us melt-in-the-mouth tender pork.
Everything about this recipe is geared towards ensuring maximum juiciness. We dry brine the pork overnight, we break down the butt into two, and we tent it in aluminum foil. This does mean a longer smoking time, but I promise the end results are well worth the effort. Let’s get into it!
Can I use leftover pulled pork?
These tacos can easily be made with leftover pulled pork, so if you have any shredded pork in the refrigerator this will be quick to throw together. The best way to reheat pulled pork is to wrap it in foil with about half a cup of water and place it in the smoker or oven. Cook at about 300°F (150°C) or until the meat temperature hits 155°F (68°C).