I love tacos. I make them almost every week. I have made a variety of different tacos: flank steak, shrimp, chicken, veggie, and the one I’m about to show you, pulled pork. This one probably gets made the most. It is super easy to make, and I prep the meat the night before, so all I have to do is chop some onions and toss everything in the crock pot*, then it’s a simple shred, broil, and done!
Start off by marinating the pork butt the night before. I lather it in liquid smoke (such great flavor), then liberally sprinkle and rub with the following: garlic powder, onion powder, salt, ground mustard, pepper, and light brown sugar.
Seal up and place in refrigerator overnight.
The next morning/afternoon, about 7 ½ hours before you want to eat, is when you want to start the crock pot. I suggest using liners*, they are a super time saver when it comes to clean up! No more scrubbing the edges of a burnt sticky mess. Pick up, toss in trash. Rinse with soapy water, and done.
In addition to your pork butt, you need a white or yellow onion, your favorite BBQ sauce (my favorite*), and chicken stock.
Chop up ½ onion, throw in crockpot. Then add ¼ cup chicken stock.
Next, place in your pork butt fat side down. Then take ½ cup of BBQ sauce and lather over the top and sides of the pork butt.
Cook on low for 7 hours.
I usually start checking the meat about 6 1/2 hours in. You want it to be falling off the bone. When it is done, transfer to rimmed plate and shred, removing the fatty pieces as you go. After it is all shredded, place in bowl and mix in 1/4 cup of BBQ sauce, as well as a few tablespoon of juice from the crock pot. After thoroughly mixed, evenly spread out your meat on a rimmed sheet pan lined with parchment paper.
Then broil on high in your over for 3 minutes. Take out, turn meat over (as best you can), and broil an additional 2-3 minutes, until the meat is browned to your liking.
Time to eat! Top as desired. I usually top with a generous scoop of homemade pico de gallo, avocado slices, then drizzle BBQ sauce and queso cheese. I have also fried plantains and added black beans as a topping before (so good!).
You can use regular corn or flour shells if you like, I have done that as well. However, I have a new found love for lettuce shells.
- Large Tupperware/Container/Ziplock Bag (something to place pork butt in overnight)
- Slow cooker/Crock pot*
- Slow cooker liners*
- Parchment paper
- Large rimmed sheet pan*
- Kitchen tongs
- Mixing bowl*
- Wood cutting board*
- Chef’s knife (my FAVORITE knife*, worth ever penny)
- Measuring set*
- Two forks (or meat claws* for shredding)
Pulled Pork Tacos
- 3.5 pound Boston Butt
- ½ White onion (can use red onion, if preferred)
- Spices (generous amount of each): garlic powder, onion powder, salt, ground mustard, pepper, and light brown sugar
- Sweet Baby Ray’s BBQ Sauce*
- Chicken Stock*
- Toppings for taco (pico de gallo, sliced avocado, queso cheese, shredded lettuce, BBQ sauce)
- Green leaf lettuce for shells (or flour tortillas)
- Start off by marinating the pork butt the night before. Lather it in liquid smoke, then liberally sprinkle and rub with the following: garlic powder, onion powder, salt, ground mustard, pepper, and light brown sugar.
- Seal up and place in refrigerator overnight.
- Chop up onion, throw in lined crockpot. Add ¼ cup chicken stock, then place in your pork butt fat side down.
- Coat your pork butt with ¼ cup BBQ sauce, spreading gently around and down the edges.
- Cover and cook on low for 7 hours.
- When meat is falling off the bone, it is time to shred. I use two forks to do this. Discard the fat pieces as you are shredding.
- Then spread out the meat evenly on a rimmed sheet pan, lined with parchment paper. Broil for 3 minutes on high, flip meat, then broil an additional 2-3 minutes, until it has reached the desired crispness.
- Place meat in your desired shell and top with all your favorite toppings.
- Time to eat!