Pulled Pork Tacos
While tacos trace their roots to Mexico before the arrival of the Europeans, tacos as we know them today are considered an absolute American favorite. The tortilla is an ideal hand-held vessel to carry the widest array of meats, vegetables and other toppings.
Pulled Pork Tacos
This recipe for Pulled Pork Tacos uses the flavors of the smoker to further enhance the culinary experience with slow-smoked pulled pork.The spices, fresh salsa and roasted peppers make this a delicious treat the whole family will love! Our Southwest Barbecue Booster provides a solid Tex-Mex punch of flavor that will have them begging for more!
- Author
- Damon Holter
- Category
Pork
Ingredients
- 2 Roma tomatoes (diced)
- 1 medium onion (diced)
- ½ Lime (juiced)
- 1 large tomatillo (diced)
- 1 tsp. salt
- 1 tbsp. Croix Valley Southwest Booster
- 2 pounds pulled pork.
- 12 oz. Shredded Cheese (Mexican or Cheddar-Jack)
- 1 cup Sour Cream
- 1 tbsp. Chipotle Peppers in Adobo Sauce
- 6” Flour Tortillas
- 1 Poblano Pepper
- Croix Valley Pitmaster’s Bold Competition Barbecue Sauce
Directions
- Combine all salsa ingredients. Cover and refrigerate.
- Heat Pulled Pork or utilize immediately after smoking.
- Grill Poblano pepper over high heat until charred on all sides. Remove seeds and dice.
- Combine Sour Cream and Chipotles (blend or crush chipotles in adobo sauce until smooth)
- Place pork into flour tortillas, top with salsa, cheese, and peppers and drizzle with chipotle sauce and Barbecue Sauce.
- Serve & enjoy!
