American·non-vegetarian·medium

Smoky Pulled Pork Tacos with Charred Corn Salsa

Name: Smoky Pulled Pork Tacos with Charred Corn Salsa
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 kg boneless pork shoulder; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp dried oregano; 2 tbsp brown sugar; 2 tsp kosher salt; 1 tsp black pepper; 60 ml apple cider vinegar; 240 ml chicken broth; 1 tsp liquid smoke; 16 (small) corn tortillas; 3 ears of corn; 1 (diced) red bell pepper; 1 (minced) jalapeño; 1/2 (diced) red onion; 1/2 cup (chopped) fresh cilantro; 3 tbsp lime juice; 2 tbsp olive oil; 1/2 cup sour cream; 2 (minced) chipotle peppers in adobo; 2 cups (shredded) green cabbage; 3 tbsp mayonnaise

Imagine tender, slow-cooked pulled pork, kissed by hickory smoke and laced with a whisper of brown sugar and warm spices, cradled in a warm corn tortilla. This isn't just a taco; it's a journey through the heart of American barbecue. You'll top it with a bright, charred corn salsa that pops with lime and jalapeño, a crunchy slaw for contrast, and a drizzle of creamy chipotle sauce. The pork, inspired by the best pulled pork, is rich and complex, while the salsa adds a sweet-smoky tang that cuts through the richness. Each bite is a perfect balance: smoky, sweet, spicy, and fresh. It's an authentic taste of a backyard cookout, reimagined for any night of the week. You're about to create something unforgettable.

270 min(prep 30 + cook 240)

8 servings

620 kcal

Ingredients

boneless pork shoulder1.5 kg
smoked paprika2 tbsp
garlic powder1 tbsp
onion powder1 tbsp
dried oregano1 tsp
brown sugar2 tbsp
kosher salt2 tsp
black pepper1 tsp
apple cider vinegar60 ml
chicken broth240 ml
liquid smoke1 tsp
corn tortillas16 (small)
ears of corn3
red bell pepper1 (diced)
jalapeño1 (minced)
red onion1/2 (diced)
fresh cilantro1/2 cup (chopped)
lime juice3 tbsp
olive oil2 tbsp
sour cream1/2 cup
chipotle peppers in adobo2 (minced)
green cabbage2 cups (shredded)
mayonnaise3 tbsp

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Mix smoked paprika, garlic powder, onion powder, oregano, brown sugar, salt, and pepper. Rub this all over the pork shoulder, covering every surface. Place the pork in a slow cooker. Pour in apple cider vinegar, chicken broth, and liquid smoke. Cook on low for 8 hours (or high for 4-5 hours) until fork-tender.
2
While the pork cooks, make the salsa. Husk the corn and grill it on a hot grill or cast-iron pan, turning occasionally, until charred on all sides (about 10 minutes). Let cool, then cut the kernels off the cob. Mix with diced red bell pepper, jalapeño, red onion, cilantro, lime juice, and a pinch of salt. Set aside.
3
For the slaw, combine shredded cabbage with mayonnaise, a squeeze of lime, and salt to taste. Refrigerate until needed.
4
Make the chipotle sauce: In a small bowl, stir together sour cream and minced chipotle peppers (add a little adobo sauce for extra heat). Set aside.
5
Once the pork is cooked, remove it from the slow cooker and shred it with two forks, discarding any large pieces of fat. Strain the cooking liquid, skim off the fat, and return the shredded pork to the liquid to keep it moist and flavorful.
6
Warm the tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side. Fill each tortilla with pulled pork, a spoonful of charred corn salsa, a drizzle of chipotle cream, and a pinch of slaw. Serve immediately with extra lime wedges.

#tacos #pulledpork #bbq #american

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