Savory Smoked Pulled Pork Tacos with Cilantro Lime Sauce

These delightful and savory tacos pack a heavy punch, especially during hot summer evenings when you want a light meal that leaves you feeling satisfied. They’re a go-to at the Nelson house because they’re enjoyable to make, loaded with flavor, and they can be made ahead of time for faster meal prep during the week.

The mustard and dry rub combination enhances the natural flavors of the meat and also adds a few complementary flavors for a little extra depth. After a few hours in the smoker, the pork will develop a light smoke ring. Pairing the pork with a cool and refreshing cilantro lime sauce and the peppery crunch of fresh red cabbage make each bite of these tacos a delight for the senses.

If smoked meats aren’t your thing, simply season the pulled pork, skip the overnight marinade, and head directly to the crock pot. Add in the chicken broth and cook the meat on low until it falls apart. (The general rule is roughly two hours per pound on the low heating setting.)

Store leftovers for 3-4 days in the refrigerator.

For The Pork

1 3-pound pork shoulder (patted dry)

Applewood pellets (or chips) for smoking

1 cup chicken broth

For The Dry Rub

4 tablespoons stone ground spicy mustard

2 tablespoons fresh cracked pepper

2 tablespoons garlic salt

2 tablespoons Jack Daniels BBQ Pork Rub

For The Sauce

1 cup light sour cream

4 tablespoons milk

1 lime (juiced)

1 bunch of cilantro (chopped)

2 cloves garlic (fresh, minced)

1 teaspoon pepper

¼ teaspoon salt

Dash of cayenne (to taste)

Toppings

1 ripe avacado (thinly sliced)

2 radishes (optional, add for extra kick)

1 red cabbage (thinly sliced or chopped)

Sprinkle of dill weed (optional)

1 lime (wedged)

1 package Mission Street Tacos Flour Tortillas

The Night Before

Use a brush to coat the pork shoulder in spicy yellow mustard. Apply an even layer of the dry rub mixture and gently pat it in with your hands (depending on the size of the pork shoulder, you may wish to double the amount of dry rub). Place the meat in a Tupperware with a tight lid and set it in the fridge on the bottom shelf to prevent cross-contamination. Note: Dry rubs containing salt draw out the moisture in meat so don’t let it sit too long. I recommend at least 3-4 hours minimum and up to 24 hours maximum.

Directions

1. Prepare your smoker with the Applewood wood pellets (or chips) and set the temperature to around 225 F. Once your smoker is up to temp, and with the grate fully closed, place the pork shoulder in the center of the rack and close the lid. Leave the pork shoulder on the smoker for roughly two hours.

2. While your pork is in the smoker, gather the ingredients for the sauce and place them in a food processor, blending on the puree setting until the sauce is thick and creamy. If the sauce is too thick, add milk to thin the sauce. (Spice lovers: Add a few extra dashes of cayenne pepper to kick up the heat).

3. Remove the pork from the smoker and finish it in a crock pot. Add in the chicken broth and cook on low until the pork begins to fall apart (around 203 F). Remove excess liquid, reserving 1 to 1 ½ cups of it for later. Shred the pork using a fork and add the remaining liquid back in.

4. When you’re ready to serve, gather the remaining ingredients (the fixin’s) and begin assembling your tacos!