Smoked Mexican Pulled Pork Tacos
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After making my Cherry Cola Smoked Pulled Pork, I couldn’t stop thinking about how that sweet, smoky flavor could be reimagined with a bold Mexican twist. That’s when the idea for Smoked Mexican Pulled Pork Tacos came to life—tender, slow-smoked pork infused with warm spices and apple juice, perfect for piling into soft tortillas and topping with your favorite taco toppings. I wanted something that captured the depth of traditional carnitas but with the added richness of smoke, and this recipe delivers just that: juicy, flavorful pork with crispy edges and a hint of backyard BBQ magic.
I served these on soft, cheesy corn tortillas—they add just the right touch of richness and texture to every bite. My favorite method skips the extra oil and delivers a golden, crispy base with gooey melted cheese. Simply heat a nonstick skillet over medium heat, sprinkle shredded cheese directly onto the pan in a circle roughly the size of your tortilla, and let it begin to melt. Then, press a corn tortilla on top, allowing it to soak up that cheesy goodness as it warms. Once the cheese is melted and crisped to perfection, flip the tortilla to warm the other side. The result? A beautifully golden, melty tortilla that’s the perfect foundation for your carnitas tacos—no frying required.
To take these tacos to the next level, I added lettuce, sour cream, and a scoop of guacamole—a trio that brings cool crunch, creamy tang, and rich flavor to every bite. However, the beauty of tacos lies in their customization, so feel free to pile on your own favorite toppings. Whether you love pico de gallo, pickled onions, cotija cheese, grilled corn, or a drizzle of chipotle crema, there’s no wrong way to build your perfect taco.
Ingredients for Smoked Mexican Pulled Pork
- BONLESS PORK SHOULDER (OR PORK BUTT)
- YELLOW MUSTARD
- TACO SEASONING
- APPLE JUICE OR WATER
- CORN TORTILLAS
- DESIRED TACO TOPPINGS
Instructions for Smoked Mexican Pulled Pork
Start by prepping your pork roast. Brush one side with half the yellow mustard, then sprinkle on one package of the taco seasoning for bold Mexican flavor. Place the pork, seasoned side down, into a half-sized aluminum pan. Repeat the process on the other side: brush with the remaining mustard and season with the remaining taco seasoning.
Preheat your pellet smoker to 225°F. Once it’s ready, place the pan with the pork directly onto the smoker grates and cook for 2 hours, uncovered, to build that smoky base.
After 2 hours, pour 1/2 cup of apple juice or water into the bottom of the pan to add moisture and flavor. This slow infusion keeps the meat tender and flavorful.
Once the pork reaches an internal temperature of 160°F, cover the pan tightly with foil. Increase the smoker temperature to 250°F and continue cooking until the pork reaches 195°F for classic pulled pork texture, or 205°F if you prefer it ultra-soft and shreddable. This final stage will take 3–4 more hours, depending on the size of your roast.
When the pork hits your desired temperature, remove it from the smoker and let it rest, covered, for 10 minutes. Then uncover and let it sit for another 5 minutes to allow the juices to redistribute. Shred the pork with two forks and serve it tucked into tortillas. It is also great for burritos or taco bowls for a smoky Mexican twist.
Frequently Asked Questions
What cut of pork should I use for this recipe?
A bone-in pork shoulder or Boston butt is ideal. These cuts have enough fat and connective tissue to become tender and flavorful during the long smoking process.
Can I use a gas grill instead of a pellet smoker?
Yes, but you’ll need to create indirect heat and use a smoker box or foil pouch with wood chips to mimic the smoky flavor. Pellet smokers offer more consistent heat and smoke, but gas grills can work in a pinch.
What’s the best wood for smoking Mexican-style pork?
Applewood is a classic choice for pork, but hickory, oak, pecan, or mesquite also work well, depending on how bold you want the smoke flavor to be.
How long does it take to smoke the pork?
Expect a total cook time of 7–9 hours, depending on the size of your roast and your smoker’s efficiency. The pork should reach 160°F before wrapping, and 195–205°F for shredding.
Why do I brush the pork with apple juice during smoking?
Apple juice adds moisture and a subtle sweetness that complements the smoky, savory flavors. It also helps develop a beautiful bark on the meat.
Can I make this recipe ahead of time?
Yes! Smoked pulled pork stores well. Cool completely, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with some of the juices to keep it moist.
What’s the difference between this and traditional carnitas?
Traditional carnitas are braised in lard and citrus until tender. This smoked version infuses the pork with wood-fired flavor before finishing, giving it a deeper, more complex taste.
Can I crisp the pork after shredding?
Definitely! Spread the shredded pork on a baking sheet and broil for 2–3 minutes or pan-sear in a cast iron skillet with a little lard or oil for crispy edges.
FOR MORE RECIPES LIKE THIS, TRY:
Smoked Mexican Pulled Pork Tacos
Real Mom Kitchen
Ingredients
- 4 lb boneless pork shoulder or pork butt
- 2 Tbsp yellow mustard
- 2 pkgs taco seasoning
- ½ cup apple juice or water
- 12 corn tortillas
- desired taco toppings cheese, sour cream, guacamole, lettuce, etc.
Instructions
- Brush one side of the pork with half the mustard followed by half the seasoning. Place the prok seasoned side down into a half sized aluminum pan. Brush the mustard on the other half of the pork and season with the remaining seasoning.
- Prep your pellet smoker for 225 degrees. Once preheated place the pan with the pork on the smoker. Cook for 2 hours.
- After 2 hours, pour 1/4 cup of the juice or water into the bottom of the smoker.
- Now check the temperature of the pork, once it reaches 160, cover with foil. Turn the smoker up to 250 degrees.
- Cook until the internal temperature reaches 195 degrees. This will take another 3-4 hours. Cook to 205 degrees if you prefer a softer pork.
- Once the pork reaches the desired teperature, remove the pork from the smoker and let sit covered for 10 minutes. Uncover and allow to sit for 5 more minutes. Then shred and serve in tortillas with your favorite toppings.
