Mesquite-Smoked Pork Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder smoked with mesquite wood, shredded and served in warm tortillas with a crunchy cilantro slaw and tangy lime crema. This Mexican-inspired taco and burrito recipe, ready in about 440 minutes, pairs pork shoulder, mesquite wood chips, tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 6 Mexican cuisine 400 cal/serving

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Ingredients

3 lbs pork shoulder
2 cups, soaked in water for 30 minutes mesquite wood chips
12 small corn tortillas tortillas
2 cups shredded green cabbage
1/2 cup chopped cilantro
3 tbsp, divided lime juice
1/2 cup sour cream
2 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat your smoker to 225°F and add 2 cups soaked mesquite wood chips. Rub 3 pounds pork shoulder evenly with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: Place the pork shoulder in the smoker and smoke for 6-7 hours, or until the internal temperature reaches 195°F and the meat is tender enough to shred easily.
Step 3: While the pork smokes, prepare the slaw by combining 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 2 tablespoons olive oil, and 2 tablespoons lime juice in a bowl. Toss well and season with a pinch of salt.
Step 4: Mix 1/2 cup sour cream with 1 tablespoon lime juice to make a tangy lime crema.
Step 5: When the pork is done, let it rest for 15 minutes, then shred it with two forks. Warm 12 small corn tortillas on a skillet over medium heat for 30 seconds each side.
Step 6: Assemble tacos by layering shredded pork, cilantro slaw, and a drizzle of lime crema on each tortilla. Serve immediately for a smoky, fresh bite.