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