Mesquite-Smoked Pork Tacos with Cilantro Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos ready in about 440 minutes pairs pork shoulder, small corn tortillas tortillas, shredded green cabbage 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Mix 1/2 cup sour cream with 1 tablespoon lime juice to make a tangy lime crema.
  5. 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.
  6. 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.

Frequently asked questions

How long does Mesquite-Smoked Pork Tacos with Cilantro Slaw take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mesquite-Smoked Pork Tacos with Cilantro Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Mesquite-Smoked Pork Tacos with Cilantro Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mesquite-Smoked Pork Tacos with Cilantro Slaw for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mesquite-Smoked Pork Tacos with Cilantro Slaw?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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