Memphis BBQ Pork Tacos
About the recipe
This pork is a two-step process. First the pork is coated with a spice mixture and baked. After cooling and chopping, it is smoked with hickory chips. You can choose your own method of smoking, if you have one, use a Big Green Egg or other smoker, or you can use hickory chips or pellets in a standard grill according to package directions.
Sometimes it’s hard to find a Boston Butt that is less than 5 pounds, so you might need to round up. Remember there will be fat and bone to discard, so take that weight into consideration. Serve the pork on flour tortillas topped with barbecue sauce and cole slaw. This recipe calls for several hours or overnight cooling. Cooking and smoking the pork can be done well in advance; reheat before serving.
Serves: 12 to 18
Hands On Time: 30 minutes
Total Time: 4 hours and 0 minutes
3 tablespoons salt
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 (4- to 6-pound) Boston Butt
Hickory chips, for smoking
6-inch flour tortillas, for serving
Barbecue sauce, for serving
Coleslaw, for serving
Heat the oven to 350 degrees. In a bowl, combine the salt, granulated garlic, onion powder and black pepper. Rub the pork with the spice mixture, place in a large baking pan, cover with foil and bake until tender, 3 to 4 hours. Let cool completely.
Chop the pork to your desired size and smoke over hickory chips for 10 minutes. Warm the tortillas and serve filled with the pork, barbecue sauce and coleslaw.