When we smoked pulled pork, we smoke enough of it to feed several small armies. Definitely enough to make some killer leftovers, including these Blackstone Smoked Pulled Pork Tacos.
Blackstone Smoked Pulled Pork Tacos
Smoked pork shoulder is such a treat to have around, when I go through the whole process I make a BIG batch just so we have extras. It is just as easy to make 10 pounds of pork butt as it is to make 3, and smoked pulled pork also freezes really well, so even if you get tired of pulled pork sandwiches, sliders, and carnitas you can always freeze some to have later on.
With this recipe, we’re assuming you already have your pork pulled. If you don’t, you’d better fire up the smoker because you’re behind schedule. This is a perfect way to use up leftovers. I love the way the Blackstone lets us do a ton of these all at once, and how it crisps up the tortilla while it cooks.
If you don’t have a Blackstone you can definitely skip the crisping of the shells, or use a cast iron pan on the stove for that part. It will take longer, but if you don’t have 19 people to feed like I do, it is super manageable.
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Pulled Pork Tacos shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- pulled pork
- corn tortillas
- taco seasoning
- avocado oil
- shredded cheese
- taco toppings
These items will make your life much easier
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Where’s the best place to get pork shoulder?
All local grocery stores tend to carry pork shoulder roasts. You can get the bone in or bonelss variety, either will work just fine.
I like to order mine in my monthly ButcherBox, though!
We get most of our meats from ButcherBox these days, and a few times a year I make sure to add pork shoulder to my box.
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How to make Blackstone Pulled Pork Tacos
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat your Blackstone
10-15 minutes on medium-low heat. Don’t skimp!
Prep prep prep
If you’ve cooked on the Blackstone more than a handful of times, you know that a big part of how awesome your final result will depend on how well you’ve prepped. Nothing ruins your dish like having to run all over looking for more cheese or a plate to put your finished product on.
Cook the tacos
Lay down a thin coat of oil on the griddle, followed by tortillas, cheese over the whole tortilla, and pulled pork over half of the tortilla. Fold over the shell and let it brown on the first side. Flip, and let brown on the other side.
Keep warm and serve
I love those little stainless steel taco holders when I do Blackstone tacos. You can keep a heap of tacos warm on the griddle while you cook the rest, and pass them off easily too.
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What else should you serve with Blackstone Shredded Pork Tacos?
Next time you want to get your Taco Tuesday on, fire up some of these great options along with your pulled pork tacos.
- Blackstone Mexican-Style Street Corn (Off the Cob)
- Mexican Shrimp Cocktail
- Pressure Cooker Mexican Rice
- Smoked Shredded Beef Burritos
- Smoked Shredded Beef Tacos
- Smoked Shredded Beef Enchiladas
- Smoked Chicken Tortilla Soup
- 24 corn tortillas
- avocado oil
- 6 cups shredded Mexican-blend cheese
- 6 cups cooked shredded pulled pork
- taco toppings
- Preheat the griddle to medium-low heat for 10-15 minutes.
- Lay down the tortillas and cover with cheese.
- Spread the meat over half of the tortilla, fold over the other half, and cook for 3-4 minutes per side, or until both sides are browned and crisp.
- Serve hot with all your favorite taco fixings!
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Serving Size:3 tacos
Amount Per Serving: Calories: 813Total Fat: 37gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 148mgSodium: 1631mgCarbohydrates: 71gFiber: 7gSugar: 30gProtein: 50g
Nutrition data provided here is only an estimate.