There’s something almost magical about biting into a smoked pulled pork taco—especially when it’s topped with tangy pickled onions and tucked inside a warm tortilla. These tacos are the kind of meal that makes your friends linger at the table a little longer and your family ask for seconds (and thirds). I’ve made these more times than I can count, especially during long summer evenings when the smoker is working its slow-cook magic. This is one of those pulled pork smoker recipes you’ll return to time and again, whether you’re firing up a Traeger or using a classic electric smoker.
Smoked Pulled Pork Tacos with Pickled Onions
Prep Time 30 minutes mins
Cook Time 9 hours hrs
Total Time 9 hours hrs 30 minutes mins
Course Main Course
Cuisine American, Mexican
Smoker Whether you're using a pellet grill like a Traeger, an electric smoker, or a classic offset smoker, the slow smoking process is key. This is where all those great pork smoker recipes shine. If you don’t have a smoker, you can adapt using a standard grill with a smoke box, or even try pulled pork recipes oven-style—though you’ll sacrifice a bit of that signature smoky depth.
Meat Thermometer Critical for hitting that magical 203°F internal temp where pork shoulder becomes shreddable and luscious.
Spray bottle Used to spritz the pork during cooking to keep it moist and help develop that rich bark.
Aluminum foil or butcher paper For wrapping the pork once it hits the stall (around 160°F internal temp).
Mixing bowls and jars For the pickled onions and spice rub.
Tongs and forks For pulling and serving.
Serving platters or taco holders Optional, but great for presentation.
For the pulled pork
- 1 7-8 lb bone-in pork shoulder (also known as Boston butt)
- 3 tbsp yellow mustard binder
- ½ cup pulled pork rub see below or use your favorite blend
- Apple juice for spritzing
- Wood chunks or pellets applewood or hickory preferred
Pulled pork rub recipe (homemade)
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tsp ground black pepper
- 1 tsp cayenne pepper optional for heat
- 1 tsp cumin
For the pickled onions
- 1 large red onion thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- ½ cup warm water
Taco assembly
- Corn or flour tortillas
- Cotija cheese or shredded Mexican blend
- Fresh cilantro
- Lime wedges
- Optional: sliced avocado jalapeños, sour cream
Prep the Pork Shoulder
Pat the pork shoulder dry with paper towels. Coat the entire surface with yellow mustard—this helps the rub stick and also builds bark. Generously apply the pulled pork rub recipe, making sure to get into every nook and cranny. Let it sit at room temp for 30 minutes while your smoker comes up to temp (set it to 225°F).
Smoke the Pork
Place the pork shoulder directly on the grates, fat side up. If you’re using a pellet grill (like a Traeger), set it and let it roll. If using an electric smoker, ensure you keep a consistent temperature. Every hour or so, spritz the pork with apple juice to keep it moist and build a gorgeous crust.
Once the pork hits an internal temperature of about 160°F, wrap it in butcher paper or foil. This helps power through the “stall” when moisture starts evaporating and slows down the cooking.
Continue smoking until the internal temp hits 203°F. This can take around 8-9 hours, depending on the size of your shoulder and your smoker’s stability.
Rest and Pull
Once done, let the pork rest (still wrapped) in a cooler or warm oven for at least an hour. This helps redistribute juices. After resting, unwrap and shred with two forks, removing any large fatty bits.
Make the Pickled Onions
While the pork is resting, whisk together the apple cider vinegar, warm water, sugar, and salt in a bowl or jar. Add the red onions and let them soak for at least 30 minutes. These can be made a day in advance—they only get better.
Assemble the Tacos
Warm your tortillas (either over a grill flame, skillet, or wrapped in foil in the oven). Pile on the smoked pulled pork, then top with pickled onions, crumbled cotija cheese, chopped cilantro, and a squeeze of lime. Add avocado or jalapeños if you like it extra zesty.
Pairings
These tacos go hand-in-hand with classic Mexican sides and some cold beverages. Try a side of Mexican street corn (esquites), cilantro-lime rice, or black bean salad. A tangy slaw also pairs beautifully to cut through the richness of the pork.
To drink? Ice-cold cervezas, smoky mezcal cocktails, or even a chilled white wine like a dry Riesling or Albariño will elevate your taco night. For a non-alcoholic option, agua fresca or lime soda work great.
FAQs
1. Can I use pork loin instead of pork shoulder?
Pork loin is leaner and best suited for smoked pork loin recipes where it’s cooked to 145°F and sliced, not shredded. For pulled pork, always go with pork shoulder or pork butt, which has the fat and collagen needed for that melt-in-your-mouth texture.
2. Is this recipe adaptable to other cuts like smoked pork roast or smoked pork chops?
Smoked pork roast can work if it's from the shoulder region, but smoked pork chops are better grilled or pan-seared and don’t shred well. Save this taco recipe for well-marbled, slow-cooked cuts.
3. What’s the difference between a pork shoulder and a pork butt?
Both come from the same general area, but the pork butt (upper shoulder) tends to have more intramuscular fat and is ideal for pulled pork. Whether you're making pulled pork on Traeger smoker or using an electric smoker, pork butt is the gold standard.
4. Can I make this in the oven?
Yes! For pulled pork recipes oven-style, cook the seasoned pork shoulder in a Dutch oven or tightly covered roasting pan at 300°F for about 5-6 hours, until it reaches 203°F and pulls apart easily. You won’t get the smoke ring, but the flavor will still be great.
5. Is this considered one of those easy dinner recipes?
Time-wise, this is a low-and-slow labor of love, but the steps are simple and mostly hands-off. With a little planning, this is a fantastic option for feeding a crowd or making ahead.
6. Can I use chicken instead of pork?
Sure! While this is definitely a smoked pulled pork recipe, you could swap in shredded chicken thigh or even chicken breast recipes for a lighter version. But nothing quite beats the classic richness of smoked pork.
7. How do I store and reheat leftovers?
Store pulled pork in an airtight container with a bit of its juices to keep it moist. It’ll keep in the fridge for up to 4 days or freeze for longer. Reheat gently in a skillet with a splash of broth or in the oven covered with foil.
