Carnitas-Style Pulled Pork Tacos
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Flavor That Crosses Borders — With a BBQ Twist 🌮🔥
When you combine the bold seasoning of Whiskey Bent BBQ’s The Border Rub with the rich depth of mojo-marinated pulled pork, magic happens. These carnitas-style tacos are an irresistible mash-up of smoky goodness and Tex-Mex flair. Perfect for backyard BBQs, tailgates, or just treating your family to something unforgettable.
Ingredients:
- 1 (8–10 lb) bone-in pork butt
- Whiskey Bent BBQ “The Border” Rub
- 1 cup mojo marinade
- 8–12 street taco tortillas
- Pickled red onions
- Cotija cheese, crumbled
- W Sauce Breakfast Sauce 2
Instructions:
- Fire it Up: Preheat your smoker or grill to 225°F.
- Season Like a Pro: Trim excess fat from the pork butt, then coat generously with The Border rub.
- Smoke Low & Slow: Place the pork butt fat-side down directly on the grates. Smoke until the internal temp hits 170°F — this could take 4–6 hours depending on your smoker.
- The Braise: Transfer pork to a foil pan, pour mojo marinade into the bottom, and seal tightly with foil.
- Finish Strong: Increase heat to 275°F and continue cooking until internal temp reaches 203°F (about 2–3 more hours).
- Rest & Shred: Let the pork vent uncovered to release steam, then cover again and rest in a dry cooler or oven for 1 hour.
- Time to Taco: Shred the pork and mix with a little more The Border rub and skimmed pan juices for flavor.
- Assemble: Warm your tortillas, pile on the pork, and top with pickled onions, cotija cheese, and a drizzle of Breakfast Sauce 2.
Pro Tip:
Serve with lime wedges and a cold drink of your choice. These tacos hit every flavor note — tangy, smoky, rich, and spicy.
Prep Time: 15 minutes
Cook Time: 8–10 hours
Servings: 15–20 tacos
📌 Get more crowd-pleasing recipes at WhiskeyBentBBQ.com
