Grilled shredded pork tacos are an amazing treat that you can make right on your grill! They take a low-and-slow approach, and the end
These grilled shredded pork tacos might be my favorite of all of the grilling recipes I’ve ever made. Speaking of those other recipes, have you had a chance to check them out?
There’s been the Spicy Grilled Chicken Teriyaki, Herbed Rotisserie Chicken, we made an ENTIRE Barbecued Breakfast, a Barbecued Brisket complete with a Homemade Barbecue Sauce, and a Caramelized Banana Trifle. Check them out! AFTER you check this one out though because ummmmm….grilled shredded pork tacos are serious business, and you’re here already, right?
It all starts with the meat here. We love to do shredded pork with bone in shoulder roasts. Then coat it liberally with the dry rub, and put it in your roasting rack. That foil packet you see pictured here is full of wet wood chips. We put a little smoke to this too, and it really enhanced the flavor!
Grill the roast at 250-275 degree for 6-7 hours, depending on the size of your roast, checking hourly after hour 4 for temp, tenderness, and also to baste the meat with the drippings.
When it is done it will be deliciously juicy and tender. YUM. You can pick through it and shred it after the roast rests for at least 15-20 minutes, or you can just slice off hunks and let people shred it to their liking while they make their tacos.
Serve with all of your favorite taco fixings!
- 4-5 pound bone-in pork shoulder roast
- 3 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 1/4 teaspoon cumin
- 1 teaspoon cayenne pepper
Combine dry rub ingredients and rub onto pork roast. Place on a roast rack and place in grill over indirect heat at 250-275 for 6-7 hours. Check often, and adjust cooking time as necessary for your specific grill and cut of meat.
Meat is done when tender and heated to a minimum internal temperature of 145, but you won't get the tender, juicy, fall-off-the-bone goodness until 190. DON'T let it go over 200 internally though or it will start to dry out. Low and slow is the key here!