Pulled Pork Tacos with Fiery Habanero Sauce
- BBQ Type: Grill
- Fuel: Charcoal
- Preparation Time: 30 min
- Cooking Time: 6 h
- Total Time: 6 h 30 min
- 12 tacos
As a staple of the Carolinas’ barbecue culture, shredded pork shoulder is without a doubt delightful on its own, but it is also divine as the main ingredient of sandwiches and tacos. In fact, it is also referred to as carnitas in Mexican cuisine where pulled pork tacos are garnished with diced onions, salsa and guacamole. Regardless of their favorite toppings, pulled pork tacos will spark the interest and curiosity of anyone that comes upon them. Prepared with a fiery habanero barbecue sauce and finished with a hot and zesty dressing, this sensational pulled pork tacos recipe will make for one unforgettable meal.
Ingredients
Tacos
- 1 Pork shoulder
- 12 Hard shell tacos
- 6 oz - Queso fresco, crumbled
- Minced red onions, shredded lettuce and diced tomatoes for topping
- Wood chunks for smoking, preferably oak or hickory
Dry Rub
- ¼ cup - Brown sugar
- 2 tbsp - Paprika
- 2 tbsp - Salt
- 1 tbsp - Garlic powder
- 1 tsp - Black pepper
- 1 tsp - White pepper
- ½ tsp - Mustard powder
Fiery Habanero Barbecue Sauce
- 2 cup - Ketchup
- 1 cup - White vinegar
- ⅔ cup - Brown sugar
- ½ cup - Honey
- 2 oz - El Yucateco Red Habanero Sauce
- 2 tsp - Salt
- 1 tsp - Onion powder
- 1 tsp - Black pepper
Habanero Lime Dressing
- 1 cup - Sour cream
- 1 tbsp - Lime juice
- 1 tbsp - El Yucateco Red Habanero Sauce
Preparation
- Preheat your grill for indirect cooking – if you are using a charcoal kettle grill, spread unlit charcoal across half of the bottom grate and toss half a chimney of hot coal on top of the unlit coals. Place a large size aluminum drip pan filled with water across the other half of the grill;
- Combine all Dry Rub ingredients into a bowl and mix with your fingers to break any lumps; Generously apply the rub on all side of the pork shoulder rubbing with your hands for the spices to get into the meat;
- Place the pork shoulder in your grill opposed to hot coals for indirect cooking and toss a few wood chunks onto hot coals for smoking; Close the lid and adjust the air vents to maintain around 275°F; Cook the pork shoulder until the internal temperature reaches 203°F, this should take approximately 6 hours;
- In a saucepan, whisk all Fiery Habanero Barbecue Sauce ingredients and bring to a boil for 5 minutes; Set aside;
- Make the habanero lime dressing: whisk Habanero Lime Dressing ingredients and set aside in the refrigerator for later;
- Once the pork has reached its targeted temperature, remove from your gril, cover with aluminum foil and let rest for 45 minutes;
- Using heat resistant latex gloves, shred the pork shoulder with your hands and discard any bones or large pieces of fat; Pour 3/4 of the habanero barbecue sauce on top, or more to taste, and mix well;
- Assemble the tacos with 1/4 cup of pulled pork, shredded lettuce, minced onions, diced tomatoes, crumbled queso fresco and a few lines of habanero lime dressing. Serve.