Crispy BBQ Pork Tacos
 Are you craving savory, smokey pulled pork? If so, you’ll love these Crispy BBQ Pork Tacos. Tender smoked pork in a tortilla with melty cheese and BBQ Sauce. Crisp those suckers up over high heat and you have an epic Taco Tuesday meal. The delicious pulled pork with that smokey flavor is the king of this recipe. Post Sponsored by Oklahoma Joe’s With so many great flavors these Crispy BBQ Pork Tacos are an easy favorite of mine. This recipe is classic pulled pork made into seared crispy tacos with Oklahoma Joe’s Highland Smoker. I have two grills from Oklahoma Joes that I will be using today because they’re each designed to excel at individual parts of this recipe. The first grill is the Oklahoma Joe’s Highland Offset Smoker. It is an excellent smoker for cooking pork or any other classic BBQ meats. The next one is Oklahoma Joe’s Blackjack Kettle Grill. It is a high-heat grill that is super versatile for grilling. Say hello tailgate season, because this one is one backyard meal ready to feed a lot of people. Crispy BBQ Pork Tacos Ingredients To make these killer crispy pork carnitas, you’ll need: Pork: Pork ButtsAdobo Honey (or your favorite BBQ Seasoning) Yellow Mustard (for binder) Pork Butts Adobo Honey (or your favorite BBQ Seasoning) Yellow Mustard (for binder) Crutch: Beef BrothFavorite Light Beer Beef Broth Favorite Light Beer Tacos: Flour TortillasShredded Jack CheeseFavorite BBQ Sauce (check out some of my homemade BBQ Sauces: Sriracha BBQ Sauce or Chipotle BBQ Sauce)Chopped Red OnionsChopped CilantroSour Cream Flour Tortillas Shredded Jack Cheese Favorite BBQ Sauce (check out some of my homemade BBQ Sauces: Sriracha BBQ Sauce or Chipotle BBQ Sauce) Chopped Red Onions Chopped Cilantro Sour Cream Crispy BBQ Pork Tacos InstructionsPrepping The Shredded Pork Prepping The Shredded Pork Start by placing your pork butt on a baking sheet. Then, lather it with yellow mustard and generously season all sides with your Adobo Honey (or favorite BBQ seasoning). You want to completely cover the roast because we want that delicious Adobo Honey flavor throughout. Next, place your roast in the fridge, uncovered, for at least 4 hours but ideally overnight. Smoking the Pork for our Crispy BBQ Pork Tacos Now we are ready for the best part – smokin’! Fire up your Oklahoma Joe’s Highland Smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Pull your pork butt out and place it on the smoker to cook until 165F internal (about 4-6 hours). Once the pork butt has hit temperature, pull it out and place it in a large foil bin. Fill the container about halfway with your beef broth and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Next, tightly cover your bin with aluminum foil and place it back on the smoker at 250F to smoke until the meat is tender and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes. For other pulled pork recipes, check out my Chipotle BBQ Pulled Pork Sandwich, Al Pastor Pulled Pork Sandwich and Pulled Pork BBQ Nacho Table. Pulled Pork Taco Assembly After the rest, shred the pork and add some to a large bowl along with 1.5 cups of your favorite BBQ sauce and toss it. For some homemade BBQ sauce ideas, check out my Sriracha BBQ Sauce or Chipotle BBQ Sauce! Next lay out your soft tortillas and build them with a handful of shredded cheese, shredded BBQ pork, and a drizzle of more BBQ sauce. Fold them over and set them to the side while you move on to the next step. The Final Sear Now heat up the Oklahoma Joe’s Blackjack Kettle Grill to 400F with a cast iron pan. Add your tacos to the cast iron skillet and sear them for 1.5-2 minutes per side or until they reach crispy perfection and the cheese has melted. Once they’re ready, pull them off the hot skillet and allow them to cool before serving. When you’re ready to serve, garnish your warm tortillas with chopped red onions, pico de gallo, cilantro, and sour cream. Serve and enjoy! If you’re looking for a little extra heat, because we all love a little spice now and then, top with the hot sauce of your choice! For more on tacos, check out my Fried Pork Belly Tacos, Chipotle Beer Steak Tacos and Campfire Quesabirria Tacos. How to Store Leftovers I’d be surprised if you have leftover pulled pork tacos, but if you end up with some leftover pork, you can store it in an airtight container in the fridge for 4-5 days. I recommend that you store the pork, tortillas, and toppings separately because no one likes a soggy tortilla. That way, when you are ready you can assemble your tacos and use the Oklahoma Joe’s Blackjack Kettle Grill to sear them for 1.5-2 minutes per side. Pro tip: reheat the pulled pork before assembling your tacos this way, it will be evenly warmed when you crisp them on the Blackjack Kettle Grill. Pork: ▢ 2 Whole Pork Butts▢ 2-3 tbsp Adobo Honey or your favorite BBQ seasoning▢ Yellow Mustard for binder ▢ 2 Whole Pork Butts ▢ 2-3 tbsp Adobo Honey or your favorite BBQ seasoning ▢ Yellow Mustard for binder Crutch: ▢ 2 cups Beef Broth▢ 12 oz Favorite Light Beer ▢ 2 cups Beef Broth ▢ 12 oz Favorite Light Beer Tacos: ▢ 6-12 Flour Tortillas▢ 2 cups Shredded Jack Cheese▢ Favorite BBQ Sauce▢ Chopped Red Onions for garnish▢ Chopped Cilantro for garnish▢ Sour Cream for garnish ▢ 6-12 Flour Tortillas ▢ 2 cups Shredded Jack Cheese ▢ Favorite BBQ Sauce ▢ Chopped Red Onions for garnish ▢ Chopped Cilantro for garnish ▢ Sour Cream for garnish Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with Adobo Honey (or your favorite BBQ seasoning) in order to completely cover the roast. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.Preheat your Oklahoma Joes Highland Smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours).Once the pork butt has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary.Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes.After the rest, pull the pork butt out and shred them up. Add some to a bowl along with 1.5 cups of your favorite bbq sauce and toss it. Lay out your flour tortillas and build them with a handful of shredded cheese, shredded bbq pork and then a drizzle of more bbq sauce. Fold them over and set to the sideHeat up the Oklahoma Joes Blackjack Kettle Grill to 400F with a cast iron skillet. Add your tacos to the skillet and sear them for 1.5-2 minutes per side or until the tortilla is crispy and the cheese has melted. Pull them off once done and let cool.Garnish your tortillas with chopped red onions, chopped cilantro and sour cream. Serve and enjoy! Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with Adobo Honey (or your favorite BBQ seasoning) in order to completely cover the roast. Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with Adobo Honey (or your favorite BBQ seasoning) in order to completely cover the roast. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your Oklahoma Joes Highland Smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Preheat your Oklahoma Joes Highland Smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours). Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours). Once the pork butt has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Once the pork butt has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes. Once the pork butts are done, pull them off and let them rest for 30 minutes. After the rest, pull the pork butt out and shred them up. After the rest, pull the pork butt out and shred them up. Add some to a bowl along with 1.5 cups of your favorite bbq sauce and toss it. Add some to a bowl along with 1.5 cups of your favorite bbq sauce and toss it. Lay out your flour tortillas and build them with a handful of shredded cheese, shredded bbq pork and then a drizzle of more bbq sauce. Lay out your flour tortillas and build them with a handful of shredded cheese, shredded bbq pork and then a drizzle of more bbq sauce. Fold them over and set to the side Fold them over and set to the side Heat up the Oklahoma Joes Blackjack Kettle Grill to 400F with a cast iron skillet. Add your tacos to the skillet and sear them for 1.5-2 minutes per side or until the tortilla is crispy and the cheese has melted. Pull them off once done and let cool. Heat up the Oklahoma Joes Blackjack Kettle Grill to 400F with a cast iron skillet. Add your tacos to the skillet and sear them for 1.5-2 minutes per side or until the tortilla is crispy and the cheese has melted. Pull them off once done and let cool. Garnish your tortillas with chopped red onions, chopped cilantro and sour cream. Serve and enjoy! Garnish your tortillas with chopped red onions, chopped cilantro and sour cream. Serve and enjoy! Calories: 408kcal | Carbohydrates: 29g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 1210mg | Potassium: 210mg | Fiber: 2g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 0.1mg | Calcium: 501mg | Iron: 2mg Categorized as:Appetizer Recipes, Blog, Dinner Recipes, Grill Recipes, Lunch Recipes, Pork Recipes, Recipes, Recipes By Course, Recipes By Ingredient, Recipes by Method, Smoker Recipes Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!