Pulled Pork Tacos with Fiery Habanero Sauce

Pulled Pork Tacos with Fiery Habanero Sauce

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Preparation Time: 30 min
  • Cooking Time: 6 h
  • Total Time: 6 h 30 min
  • 12 tacos

Delicious oak smoked pulled pork tacos with fiery habanero sauce

Ingredients

Tacos

  • 1 Pork shoulder
  • 12 Hard shell tacos
  • 6 oz - Queso fresco, crumbled
  • Minced red onions, shredded lettuce and diced tomatoes for topping
  • Wood chunks for smoking, preferably oak or hickory

Dry Rub

  • ¼ cup - Brown sugar
  • 2 tbsp - Paprika
  • 2 tbsp - Salt
  • 1 tbsp - Garlic powder
  • 1 tsp - Black pepper
  • 1 tsp - White pepper
  • ½ tsp - Mustard powder

Fiery Habanero Barbecue Sauce

  • 2 cup - Ketchup
  • 1 cup - White vinegar
  • ⅔ cup - Brown sugar
  • ½ cup - Honey
  • 2 oz - El Yucateco Red Habanero Sauce
  • 2 tsp - Salt
  • 1 tsp - Onion powder
  • 1 tsp - Black pepper

Habanero Lime Dressing

Preparation

  1. Preheat your grill for indirect cooking – if you are using a charcoal kettle grill, spread unlit charcoal across half of the bottom grate and toss half a chimney of hot coal on top of the unlit coals. Place a large size aluminum drip pan filled with water across the other half of the grill;
  2. Combine all Dry Rub ingredients into a bowl and mix with your fingers to break any lumps; Generously apply the rub on all side of the pork shoulder rubbing with your hands for the spices to get into the meat;
  3. Place the pork shoulder in your grill opposed to hot coals for indirect cooking and toss a few wood chunks onto hot coals for smoking; Close the lid and adjust the air vents to maintain around 275°F; Cook the pork shoulder until the internal temperature reaches 203°F, this should take approximately 6 hours;
  4. In a saucepan, whisk all Fiery Habanero Barbecue Sauce ingredients and bring to a boil for 5 minutes; Set aside;
  5. Make the habanero lime dressing: whisk Habanero Lime Dressing ingredients and set aside in the refrigerator for later;
  6.  Once the pork has reached its targeted temperature, remove from your gril, cover with aluminum foil and let rest for 45 minutes;
  7. Using heat resistant latex gloves, shred the pork shoulder with your hands and discard any bones or large pieces of fat; Pour 3/4 of the habanero barbecue sauce on top, or more to taste, and mix well;
  8. Assemble the tacos with 1/4 cup of pulled pork, shredded lettuce, minced onions, diced tomatoes, crumbled queso fresco and a few lines of habanero lime dressing. Serve.

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