BBQ pulled pork tacos bring together soft, slow-cooked pork and bold barbecue flavor inside a warm tortilla. The meat is sweet, smoky, and juicy—perfectly balanced by tangy slaw or a fresh topping. This recipe makes 8 tacos and serves 4 people.
Ingredients
For the pulled pork:
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1 kg (2.2 lbs) pork shoulder or pork butt
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1 tablespoon smoked paprika
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1 tablespoon brown sugar
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1 teaspoon salt
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1 teaspoon garlic powder
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½ teaspoon black pepper
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1 cup barbecue sauce (your favorite kind)
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½ cup water
For the tacos:
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8 small corn or flour tortillas
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Coleslaw (store-bought or homemade)
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Pickled onions or jalapeños (optional)
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Fresh cilantro, chopped
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Lime wedges, for serving
Cooking the Pork
Preheat oven to 150°C (300°F). In a small bowl, mix paprika, brown sugar, salt, garlic powder, and pepper. Rub this mix all over the pork.
Place the pork in a baking dish or Dutch oven. Add water, cover tightly with foil or a lid, and bake for 3–4 hours until the meat is fork-tender.
Shred the pork using two forks. Discard excess fat. Mix in the barbecue sauce while the meat is still warm.
Warming the Tortillas
Heat tortillas in a dry skillet or directly over a flame for a few seconds on each side. Keep warm in a clean towel.
Assembling the Tacos
Spoon some pulled pork into each tortilla. Top with coleslaw, pickled onions, and a few sprigs of cilantro. Squeeze lime over the top before serving.
These tacos are juicy, full of flavor, and easy to serve for casual dinners or get-togethers. The key is in the tender pork and the contrast of sweet, tangy, and crunchy toppings.
