Smoked Pork Tacos with Creamy Cilantro Sauce
- 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 teaspoons cayenne pepper
- ½ teaspoons pepper
- 4-5 pounds pork butt
- 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
In a medium bowl, whisk together all the dry rub ingredients.
Rub a generous amount of the rub over the entire pork butt. You might have some rub leftover — save it for next time!
Cover the pork butt with plastic wrap and refrigerate overnight.
Remove the pork butt from the refrigerator one hour prior to placing it in your smoker
Heat the smoker to 225-250 F. We keep ours around 240 F or as close as possible.
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.
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.
Remove the pork from the cooler and aluminum foil and shred.
Place all cilantro sauce ingredients in a blender and puree. Refrigerate until ready to serve.
Serve the shredded pork inside taco shells, topped with creamy cilantro sauce and Mexican Street Corn. Enjoy!