Smoked Pork Tacos with Creamy Cilantro Sauce
Slow smoked pork butt is perfect for tacos, topped with a creamy cilantro sauce!
Servings: 8 servings
- 3 tbsp chili powder
- 2 tbsp cumin
- 2 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp mustard powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp pepper
Creamy Cilantro Sauce:
- 1/2 cup fresh cilantro
- 1 jalapeno stem and seeds removed
- 2 cloves garlic
- 2 tbsp fresh ginger
- 1/2 cup mayonnaise
- 1/2 cup olive oil
- juice 1 lime
- 1/4 cup water
The night before:
In a medium bowl, combine all of the rub ingredients together.
Rub a generous amount of rub over the pork butt. You might have some rub leftover - just save it for next time!
Cover the pork butt with plastic wrap and refrigerate overnight. I like to place mine in a roasting pan.
On the day of, remove the pork shoulder from the refrigerator one hour prior to starting cooking.
Preheat your smoker to 225-250 degrees F. We aim to keep ours around 240 degrees F.
Smoke the pork approximately 90 minutes per pound, until the inner temperature reaches 200 degrees F, for shreddable pork. Note: the temperature often stalls around 145-160 degrees F. Don't worry - it will get past this range, it just takes a little longer.
Remove the pork from the smoker and wrap with aluminum foil. Place in a cooler wrapped in towels to retain moisture and temperature, and let rest for 1 hour.
Remove the pork from the cooler and shred.
To Make the Cilantro Sauce:
Place all ingredients for the cilantro sauce in the blender and blend until creamy.
Serve the shredded pork in taco shells topped with creamy cilantro sauce. We also love topping it with Mexican Street Corn Dip.
Calories: 622kcal | Carbohydrates: 7g | Protein: 54g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 176mg | Sodium: 618mg | Potassium: 1063mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1056IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 5mg