Pulled Pork Tacos
Oven-roasted or smoked pork butt makes a succulent filling for homestyle tacos.
by Perdue Farms Corporate Chefs | June 2021 | Yield: 6 to 8 Servings
Entertaining family and friends? This pulled pork taco recipe is a crowd pleaser — and you'll have plenty of leftovers for lunch or dinner the next day.
For best results, use Coleman Natural's pork butt and keep plenty of lime slices on hand, so you can squeeze fresh juice over pork before you serve.
- 1 Niman Ranch pork butt
- 1/2 cup spice rub
- 4 tablespoons kosher salt
- 4 tablespoons coarse ground black pepper
- 3 tablespoons granulated garlic
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1/2 cup Dijon mustard
- 12 tortillas
- 2 jalapeno peppers, sliced into thin rounds
- 1/2 bunch cilantro, rough chopped
- 3 limes
- 1 cup pickled onions
- 1 small red onion, cut in half and sliced very thin
- 1 cup red wine vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons kosher salt
- 2 star anise pods
- 1 cup queso fresca (optional)
Step 1: Prep and Cook Pork
Score the fat cap of the pork butt in a diamond pattern about 1/4 inch deep, and rub entire surface with mustard and spice rub. Preheat smoker or oven to 275 F, place pork in smoker or oven (on sheet tray) and slow cook for approximately 6 to 8 hours. Once the internal temperature of the meat reaches about 190 F, remove from the heat source and tightly tent with aluminum foil. Let rest for at least 30 minutes. Once rested, shred with two forks, and remove any excess fat and bones. Squeeze the juice from one lime over shredded pork, and season with salt and pepper to taste.
Step 2: Make Pickled Onions
While the pork is cooking, bring pickled onion ingredients (minus onions) to a boil in a small sauce pot. Once boiling, remove from heat, and add sliced onions. Mix together, and let cool. Refrigerate up to a week until ready to use.
Step 3: Assemble Tacos
Lightly steam tortillas and fill with shredded pork, jalapenos, cilantro, pickled onions and queso fresca (optional). Top each taco with a squeeze of fresh lime.
Meet the Perdue Farms Corporate Culinary Team
Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business. Along with keeping a close eye on emerging trends, new flavors and innovations in the industry, Chefs Chris and Shawn are involved in food photography for Perduefarms.com and head up planning and preparation of meals for both internal corporate functions and external consumer-focused events. The duo represents Perdue Farms and its brands at food shows across the country and remain 100% focused on a positive consumer experience with Perdue Farms products. "We truly love what we do," they say, "and it is exciting to be in an environment that allows us the freedom to be innovative."LEARN MORE