Smoked Pork BBQ Tacos

- Pork Shoulder (ours was 7lbs) - Chupacabra rub or any other dry rub desired - Tortillas - Cabbage Slaw - BBQ sauce of choice - Mexican cheese, shredded

gather your ingredients

1. Spread dry rub over entire piece of meat. 2. Place meat on smoker and cook at 180 degrees for 3 hours. 3. After 3 hours, turn temperature up to 225 degrees and allow meat to smoke until internal temperature reaches 190 degrees. 4. Once 190 degrees, remove from heat and allow to sit on counter for about 30 minutes. 5. Using knives, forks, or bear paws (I love using these for meats), shred or chop meat. 6. Serve in tortilla shells with some cabbage slaw, cheese, and BBQ sauce on top!

get to cookin'

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