Slow-Smoked Pulled Pork Tacos with Pickled Onion

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Juicy slow-smoked pulled pork tucked inside warm tortillas with bright pickled onions for a smoky, tangy taco experience. This American-inspired taco and burrito recipe, ready in about 630 minutes, pairs pork shoulder (Boston butt), brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 3 lbs pork shoulder (Boston butt)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 2 tbsp yellow mustard
• 1/2 cup apple cider vinegar
• 1 medium red onion, thinly sliced
• 1 tbsp granulated sugar
• 12 corn tortillas
• 1/4 cup, chopped cilantro leaves
• 4 lime wedges

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp cumin, and 1 tsp garlic powder. Rub this spice blend all over 3 lbs pork shoulder.
2. Step 2: Brush the pork shoulder with 2 tbsp yellow mustard to help the rub adhere.
3. Step 3: Preheat smoker or grill to 225°F and smoke pork shoulder for 8-10 hours until internal temperature reaches 195°F and meat pulls apart easily.
4. Step 4: While pork smokes, make pickled onions: combine 1/2 cup apple cider vinegar, 1 tbsp granulated sugar, and 1/2 tsp salt in a bowl. Add 1 thinly sliced medium red onion, toss, and let marinate for at least 30 minutes.
5. Step 5: When pork is done, let rest 15 minutes, then shred with forks, discarding excess fat.
6. Step 6: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable and slightly charred.
7. Step 7: Assemble tacos by placing 3-4 oz shredded pork on each tortilla, topping with a spoonful of pickled onions and a sprinkle of 1/4 cup chopped cilantro. Serve with lime wedges for squeezing.