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Smoked Pork Tacos

Smoked Pork Tacos

Make the BEST Smoked Pork Tacos on your Pellet Grill!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 hours

Total Time: 10 hours 15 minutes

Servings: 14 serving

Calories: 704 kcal per serving

Ingredients

  • 7–8 Lb - Bone-In Pork Shoulder Roast
  • 1 Tbsp - Vegetable Oil
  • 2 Tbsps - Kosher Salt
  • 4 - Limes
  • 1 Tbsp - Dark Brown Sugar
  • 2 Tsps - Kosher Salt
  • 3 Tsps - Black Pepper
  • 2 Tsps - Chili Powder
  • 1 Tsp - Garlic Powder
  • 1 Tsp - Onion Powder
  • ½ Tsps - Dried Oregano
  • 1 Tsp - Ground Cumin
  • 2 - Dried Bay Leaves
  • ½ Cups - Vegetable Oil
  • corn tortillas
  • Lettuce
  • tomatoes
  • Cheese

Instructions

  1. Place the pork shoulder in a 13x9 dish or other large container to marinate the meat.
  2. Pour vegetable oil over the pork and sprinkle with kosher salt.
  3. Juice the limes and pour them over the pork shoulder. Add the lime rines to the dish.
  4. Cover with plastic wrap and place in the refrigerator overnight.
  5. Remove the pork from the refrigerator 1 hour prior to smoking and let it come to room temperature.
  6. Preheat the smoker to 225*F.
  7. In a small bowl, combine the ingredients for the seasoning.
  8. Season all sides of the pork shoulder.
  9. Place on the smoker and cook approximately 5-6 hours or until the internal temperature reaches 165*F.
  10. Transfer pork shoulder to a disposable aluminum pan.
  11. Pour vegetable oil over the top and place bay leaves on top.
  12. Cover tightly with foil.
  13. Increase the heat to 350*F.
  14. Place the pork back on the smoker and cook for an additional 3-4 hours or until the temperature reaches 205*F.
  15. Remove from the smoker, and let this rest for 1 hour before shredding.
  16. Shred and serve with your favorite toppings.

Nutrition

Energy: 704 kcal | Total Fat: 56 g | Saturated: 25 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 176 mg | Total Carbs: 7 g | Fiber: 1 g | Sugars: 2 g | Proteins: 43 g | Sodium: 1,143 mg | Polyunsaturated: 5 g | Monounsaturated: 20 g

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