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Smoked Pulled Pork Tacos with Pickled Onions

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Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 12 Tacos

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Pork Shoulder

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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

  1. 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.