Smoked Pork Tacos with Creamy Cilantro Sauce

Servings 8 servings
Prep Time


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 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


The night before:

  1. 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.

In the morning:

  1. Remove the pork butt from the refrigerator one hour prior to placing it in your smoker

  2. Heat the smoker to 225-250 F. We keep ours around 240 F or as close as possible.

  3. 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.

  4. 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.

  5. Remove the pork from the cooler and aluminum foil and shred.

To make the cilantro sauce:

  1. Place all cilantro sauce ingredients in a blender and puree. Refrigerate until ready to serve.

To serve:

  1. Serve the shredded pork inside taco shells, topped with creamy cilantro sauce and Mexican Street Corn. Enjoy!