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Smoked Pork Tacos with Creamy Cilantro SauceSmoked Pork Tacos with Creamy Cilantro Sauce
Smoked Pork Tacos with Creamy Cilantro Sauce
Smoked Pork Tacos with Creamy Cilantro Sauce
While the tender succulent pork shoulder is incredible and so flavorful, the creamy cilantro sauce makes these tacos irresistible. Use it on nachos, eggs, grain bowls, burritos, and even as a chip dip. Seriously, it’s so good.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - HIGHLAND BRIDGE
Recipe: Smoked Pork Tacos with Creamy Cilantro Sauce
Smoked Pork Tacos with Creamy Cilantro Sauce
0
Servings8
Cook Time450 Minutes
Ingredients
FOR THE DRY RUB: 3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dry mustard powder
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon pepper
4-5 pounds boneless pork shoulder roast
FOR THE CREAMY CILANTRO SAUCE: ½ cup fresh cilantro
1 jalapeño, seeds and stem removed
2 cloves garlic
2 tablespoons fresh ginger, peeled and grated
½ cup mayonnaise
½ cup olive oil
Juice of 1 lime
¼ cup water
Directions
  1. The night before: In a medium bowl, whisk together all the dry rub ingredients.
  2. Rub a generous amount of the rub over the entire pork butt. You might have some rub leftover — save it for next time!
  3. Cover the pork butt with plastic wrap and refrigerate overnight.
  4. In the morning: Remove the pork butt from the refrigerator one hour prior to placing it in your smoker
  5. Heat the smoker to 225-250 F. We keep ours around 240 F or as close as possible.
  6. Smoke the pork for 90 minutes per pound, or until the temperature of the meat reads 200 degrees F with a meat thermometer. Note: It is common for the temperature to stall around 145-160 F. Don’t worry – it will get past this range, it just takes a little longer.
  7. Remove the pork from the smoker and wrap it in aluminum foil. Then wrap the foil-wrapped pork in a few towels to maintain moisture and temperature, and let it rest for one hour in a cooler.
  8. Remove the pork from the cooler and aluminum foil and shred.
  9. To make the cilantro sauce: Place all cilantro sauce ingredients in a blender and puree. Refrigerate until ready to serve.
  10. Serve the shredded pork inside taco shells, topped with creamy cilantro sauce and Mexican Street Corn. Enjoy!
0 minutes
Prep Time
450 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
FOR THE DRY RUB: 3 tablespoons chili powder
L&B Chili Powder
L&B Chili Powder, 2.1 Ounce
$6.99$3.33/oz
2 tablespoons ground cumin
L&B Ground Cumin
L&B Ground Cumin, 1.7 Ounce
$6.59$3.88/oz
2 tablespoons brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
1 teaspoon onion powder
L&B Onion Powder
L&B Onion Powder, 2.2 Ounce
Deal
$5.94 was $6.99$2.70/oz
1 teaspoon garlic powder
L&B Garlic Powder
L&B Garlic Powder, 2.4 Ounce
Deal
$6.79 was $7.99$2.83/oz
1 teaspoon dried oregano
L&B Greek Oregano
L&B Greek Oregano, 0.6 Ounce
Deal
$4.24 was $4.99$7.07/oz
1 teaspoon dry mustard powder
Colman's Dry Mustard
Colman's Dry Mustard, 2 Ounce
$5.79$2.90/oz
1 teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
½ teaspoon cayenne pepper
L&B Cayenne Spice Ground Chile Pepper
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$5.99$2.85/oz
½ teaspoon pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
4-5 pounds boneless pork shoulder roast
Premium All-Natural Pork Boneless Shoulder Roast
Premium All-Natural Pork Boneless Shoulder Roast, 3.5 Pound
$22.72 avg/ea$6.49/lb
FOR THE CREAMY CILANTRO SAUCE: ½ cup fresh cilantro
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
1 jalapeño, seeds and stem removed
Jalapeno Peppers
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
2 cloves garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
2 tablespoons fresh ginger, peeled and grated
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
½ cup mayonnaise
Hellmann's Real Mayonnaise
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
½ cup olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Juice of 1 lime
Limes
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
¼ cup water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz

Directions

  1. The night before: In a medium bowl, whisk together all the dry rub ingredients.
  2. Rub a generous amount of the rub over the entire pork butt. You might have some rub leftover — save it for next time!
  3. Cover the pork butt with plastic wrap and refrigerate overnight.
  4. In the morning: Remove the pork butt from the refrigerator one hour prior to placing it in your smoker
  5. Heat the smoker to 225-250 F. We keep ours around 240 F or as close as possible.
  6. Smoke the pork for 90 minutes per pound, or until the temperature of the meat reads 200 degrees F with a meat thermometer. Note: It is common for the temperature to stall around 145-160 F. Don’t worry – it will get past this range, it just takes a little longer.
  7. Remove the pork from the smoker and wrap it in aluminum foil. Then wrap the foil-wrapped pork in a few towels to maintain moisture and temperature, and let it rest for one hour in a cooler.
  8. Remove the pork from the cooler and aluminum foil and shred.
  9. To make the cilantro sauce: Place all cilantro sauce ingredients in a blender and puree. Refrigerate until ready to serve.
  10. Serve the shredded pork inside taco shells, topped with creamy cilantro sauce and Mexican Street Corn. Enjoy!