Use your Pellet Grill to make these easy Smoked Pork Tacos, perfect for a crowd or a party!
Possibly my favorite way EVER to enjoy tacos is with these Smoked Pork Tacos made on the Pellet Grill using a Pellet Grill Pulled Pork.
We have a taco truck nearby our home and these are a must every time we stop at the taco truck, but of course, I prefer to make them at home!
How long does it take to make Smoked Pork Tacos?
Making the tacos does not take long at all; however, smoking the pork for the tacos is a process and it will take a full 1-2 days to do this.
Be sure to account for the time and the process before making this recipe. It’s best to prepare the meat the night before you plan to make them, then it will marinate all night and you will be ready to make the tacos the following day.
When the meat is placed on the smoker it will take about 10 hours to fully smoke the pork shoulder before being ready to serve.
Why should the pork rest before serving?
It’s very important to let the pork shoulder rest for about 1 hour before shredding it to serve.
This allows for the meat to cool down and all the juices to really infuse the meat, making the meat very tender and easy to shred.
Tips for Making Smoked Pork Tacos:
The meat is going to be smoked for about 5-6 hours, then it will need to be placed in an aluminum pan to be braised and back on the smoker. So it is a process, be sure to carefully follow it to get the best smoked pork shoulder.
The pellets that are used can be any of your preferences. We typically use a variety blend of pellets, but Hickory is also really good with this.
The tacos can then be served with a variety of toppings such as tomatoes, cheese, cilantro, and red onion.
We like to pair them with Smoked Salsa.
If you have leftover pork, try them on these Pulled Pork Sandwiches.
Enjoy this wonderful pellet grill recipe!
Smoked Pork Tacos
- 7-8 Lb Bone-In Pork Shoulder Roast
- 1 Tbsp Vegetable Oil
- 2 Tbsp Kosher Salt
- 4 Limes
- 1 Tbsp Dark Brown Sugar, Packed
- 2 Tsp Kosher Salt
- 3 Tsp Freshly Ground Black Pepper
- 2 Tsp Chili Powder
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Dried Oregano
- 1 Tsp Ground Cumin
- 2 Dried Bay Leaves
- 1/2 Cup Vegetable Oil
- Corn Tortillas
- Place the pork shoulder in a 13×9 dish or other large container to marinate the meat.
- Pour vegetable oil over the pork and sprinkle with kosher salt.
- Juice the limes and pour them over the pork shoulder. Add the lime rines to the dish.
- Cover with plastic wrap and place in the refrigerator overnight.
- Remove the pork from the refrigerator 1 hour prior to smoking and let it come to room temperature.
- Preheat the smoker to 225*F.
- In a small bowl, combine the ingredients for the seasoning.
- Season all sides of the pork shoulder.
- Place on the smoker and cook approximately 5-6 hours or until the internal temperature reaches 165*F.
- Transfer pork shoulder to a disposable aluminum pan.
- Pour vegetable oil over the top and place bay leaves on top.
- Cover tightly with foil.
- Increase the heat to 350*F.
- Place the pork back on the smoker and cook for an additional 3-4 hours or until the temperature reaches 205*F.
- Remove from the smoker, and let this rest for 1 hour before shredding.
- Shred and serve with your favorite toppings.