These BBQ Pulled Pork Tacos turn slow-cooked, fall-apart pork into a fun, interactive meal. The rich, smoky pork pairs perfectly with fresh slaw and tangy sauce for incredible flavor and texture. They’re easy to make ahead and perfect for gatherings or weeknights.
Nothing beats a great BBQ Pulled Pork Tacos. Whether you're a fan of Dinner Ideas or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This BBQ Pulled Pork Tacos
Melt-in-your-mouth pork: Slow-cooked until incredibly tender and easy to shred.
Feeds a crowd: Make ahead and reheat beautifully for stress-free entertaining.
Totally customizable: Adapt toppings and spice levels to suit any taste.
Leftovers improve: Flavors deepen overnight for even better next-day meals.
Ingredients & Tools
- 1.5 kg pork shoulder (bone-in or boneless)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 240 ml BBQ sauce, plus extra for serving
- 120 ml apple cider vinegar
- 120 ml chicken or vegetable broth
- 1 large onion, sliced
- 3 cloves garlic, minced
- 12 small corn or flour tortillas
- For serving: shredded cabbage or slaw, chopped fresh cilantro, sliced radishes, lime wedges, pickled red onions, sour cream or crema
Tools: A large slow cooker or a heavy-bottomed pot/Dutch oven, tongs, two forks for shredding, a small bowl for mixing the dry rub.
Notes: The quality of your pork shoulder and BBQ sauce really matters here—they’re the stars of the show. A good, well-marbled pork shoulder will yield the most succulent results, and a BBQ sauce you genuinely love will make the whole dish sing.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 6-8 hours (slow cooker) or 3-4 hours (oven) | Total Time: 6 hours 20 minutes (plus resting)
Before You Start: Tips & Ingredient Notes
- Don’t skip the dry rub rest. Letting the seasoned pork sit for at least 30 minutes (or even overnight in the fridge) allows the flavors to penetrate deeply, resulting in a much more flavorful final product.
- Choose your pork shoulder wisely. Look for a piece with good marbling—those little streaks of fat are what will keep the meat moist and tender during the long cooking process. A bone-in cut can add even more flavor to the cooking liquid.
- Your BBQ sauce is key. Since the sauce is a dominant flavor, use one you’d be happy to eat with a spoon. Whether you like it smoky, sweet, spicy, or tangy, the right sauce will define your tacos.
- Warm your tortillas properly. A cold, stiff tortilla can ruin the experience. A quick heat in a dry skillet or over a gas flame makes them pliable and brings out a lovely, toasty flavor.
- Prep your toppings in advance. Having all your fresh, crunchy elements ready to go makes assembling the tacos a breeze and keeps the focus on the warm, savory pork.
How to Make BBQ Pulled Pork Tacos
Step 1: First, pat the pork shoulder completely dry with paper towels. This is a crucial step for getting a good sear and helping the rub stick. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this mixture all over the pork, making sure to cover every nook and cranny. Let it sit at room temperature for about 30 minutes to let the flavors sink in.
Step 2: If you’re using a slow cooker, you can skip searing, but I highly recommend it for extra flavor. Heat a tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until you get a nice, brown crust—this should take about 3-4 minutes per side. You’ll hear a good sizzle when it hits the pan.
Step 3: Transfer the seared pork to your slow cooker or leave it in the Dutch oven if you’re using the oven method. Scatter the sliced onion and minced garlic around the pork. In a separate jug, whisk together the BBQ sauce, apple cider vinegar, and broth, then pour this liquid mixture over and around the pork.
Step 4: For the slow cooker: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. For the oven: Cover the Dutch oven with a lid and cook at 160°C (325°F) for 3-4 hours. The pork is done when it’s extremely tender and shreds easily with a fork.
Step 5: Carefully remove the pork from the cooker or pot and place it on a large cutting board or tray. Using two forks, shred the meat—it should pull apart with almost no effort. Discard any large pieces of fat or, if you used one, the bone.
Step 6: Now, let’s deal with that delicious cooking liquid. You have options! For a saucier pork, you can skim off the excess fat from the top of the liquid and then mix some of the liquid back into the shredded meat. For a thicker, glazed texture, you can pour the liquid into a saucepan, simmer it until it reduces and thickens, and then mix it back into the pork. Taste and adjust seasoning, adding more BBQ sauce if you like.
Step 7: Warm your tortillas just before serving. The best way is to heat them one by one in a dry skillet over medium heat for about 30 seconds per side, until they’re soft and slightly charred in spots. You can also warm a stack briefly in the microwave under a damp paper towel.
Step 8: It’s assembly time! Place a generous amount of the warm pulled pork onto the center of each tortilla. Top with your prepared slaw or shredded cabbage for crunch, a sprinkle of fresh cilantro, some sliced radishes for peppery bite, and a drizzle of extra BBQ sauce or crema. Don’t forget a squeeze of fresh lime juice right at the end—it brightens everything up beautifully.
Storage & Freshness Guide
- Fridge: Store leftover pork in an airtight container for 3–4 days.
- Freezer: Freeze in portion-sized bags with some cooking liquid for up to 3 months.
- Reviving: Reheat gently in a saucepan with a splash of broth or water to maintain moisture.
Serving Suggestions
Complementary Dishes
- Elote (Mexican Street Corn) — The creamy, cheesy, slightly spicy corn is a classic pairing that complements the smoky sweetness of the pork perfectly.
- Black Bean and Corn Salad — A fresh, zesty salad adds a lovely contrast in temperature and texture, making the whole meal feel more balanced.
- Mexican Rice — A fluffy, tomato-infused rice is a hearty side that soaks up any extra BBQ sauce deliciously.
Drinks
- Classic Margarita — The sharp citrus and tequila cut through the richness of the pork, cleansing your palate between every flavorful bite.
- Ice-Cold Mexican Lager — A light, crisp beer is a no-fuss choice that doesn’t compete with the tacos, making for a truly refreshing combination.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and acidity are fantastic for balancing the hearty, savory flavors.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a celebratory finish that feels just right.
- Mango Sorbet — A light, fruity, and cold sorbet is a palate-cleansing treat that feels refreshing after a savory meal.
- Tres Leches Cake — This supremely moist and milky cake is a decadent, classic dessert that rounds out a Mexican-inspired feast wonderfully.
Top Mistakes to Avoid
- Mistake: Rushing the cooking process. Pulled pork needs time for the connective tissues to break down. If you try to cook it too quickly on high heat, you’ll end up with tough, chewy meat instead of that dreamy, tender texture.
- Mistake: Discarding all the cooking liquid. That liquid is packed with flavor! It can be used to moisten the shredded pork or reduced into a fantastic, intense sauce. Pouring it down the drain is a real tragedy.
- Mistake: Overloading your tacos. It’s tempting to pile on the pork and toppings, but an overstuffed taco is hard to eat and the flavors can get muddled. A little restraint lets each component shine.
- Mistake: Using cold tortillas. A cold tortilla can crack and doesn’t have the same aroma or pliability. Taking that extra minute to warm them up makes a world of difference to the final experience.
Expert Tips
- Tip: Make it a day ahead. The flavors of the pulled pork improve dramatically after a night in the fridge. Just gently reheat it with a splash of broth or water before serving.
- Tip: Create a “taco bar” for parties. Set out the warm pork, a variety of tortillas, and all the toppings in separate bowls. It lets guests customize their meal and makes hosting so much easier.
- Tip: Use the broiler for crispy edges. For a different texture, spread the shredded pork on a baking sheet, toss it with a bit more sauce, and broil for a few minutes until the edges get slightly caramelized and crispy.
- Tip: Don’t forget the acid. That final squeeze of lime juice or a spoonful of pickled onions is not just a garnish—it’s essential for cutting through the fat and richness, balancing the whole taco.
- Tip: Freeze leftovers in portion-sized bags. This pulled pork freezes exceptionally well. Having a single-serving bag ready to go means a fantastic taco dinner is never more than a few minutes away.
FAQs
Can I make this pulled pork in an Instant Pot?
Absolutely! Use the sauté function to sear the pork. Then add the onions, garlic, and liquid. Cook on high pressure for about 60-70 minutes, followed by a natural pressure release for 15 minutes. It will be just as tender, just much faster. The key is still allowing it enough time under pressure to become fall-apart delicious.
What’s the best cut of pork to use for pulled pork?
Pork shoulder (also called Boston butt) is the gold standard. It has a higher fat content and more connective tissue than leaner cuts like the loin, which is exactly what melts during the long, slow cook and creates that incredibly moist, shreddable texture we all love. A little fat goes a long way here.
My pulled pork turned out dry. What happened?
This usually means it was either cooked too quickly at too high a temperature, or more commonly, it was simply overcooked. Even with a fatty cut, the muscle fibers can tighten and squeeze out moisture if left cooking for too long past the “shreddable” stage. Using a meat thermometer can help—you’re aiming for an internal temperature of around 95-96°C (203-205°F) for perfect shredding.
Can I use a different type of meat?
You can, but the results will be different. Chicken thighs work well for a lighter version—shredded after simmering in the BBQ sauce. For a beef version, a chuck roast would be your best bet, following a similar slow-cooking method. The cooking times may need to be adjusted slightly depending on the size and cut.
How long will leftover pulled pork keep?
Stored in an airtight container in the refrigerator, it will keep for 3-4 days. You can also freeze it for up to 3 months. I like to freeze it in its cooking liquid to help prevent it from drying out when reheated. To reheat, thaw in the fridge overnight and warm gently in a saucepan with a splash of water or broth.
Bbq Pulled Pork Tacos
Make the best BBQ Pulled Pork Tacos with this easy slow cooker recipe. Tender, smoky pork with fresh toppings for a perfect meal. Get the recipe now!
Ingredients
For the pork and rub:
-
1.5 kg pork shoulder (bone-in or boneless)
-
2 tbsp brown sugar
-
1 tbsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp ground cumin
-
1 tsp salt
-
0.5 tsp black pepper
For the cooking liquid and assembly:
-
240 ml BBQ sauce (plus extra for serving)
-
120 ml apple cider vinegar
-
120 ml chicken or vegetable broth
-
1 large onion (sliced)
-
3 cloves garlic (minced)
-
12 small corn or flour tortillas
-
For serving (shredded cabbage or slaw, chopped fresh cilantro, sliced radishes, lime wedges, pickled red onions, sour cream or crema)
Instructions
-
First, pat the pork shoulder completely dry with paper towels. This is a crucial step for getting a good sear and helping the rub stick. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub this mixture all over the pork, making sure to cover every nook and cranny. Let it sit at room temperature for about 30 minutes to let the flavors sink in.01
-
If you’re using a slow cooker, you can skip searing, but I highly recommend it for extra flavor. Heat a tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until you get a nice, brown crust—this should take about 3-4 minutes per side. You’ll hear a good sizzle when it hits the pan.02
-
Transfer the seared pork to your slow cooker or leave it in the Dutch oven if you’re using the oven method. Scatter the sliced onion and minced garlic around the pork. In a separate jug, whisk together the BBQ sauce, apple cider vinegar, and broth, then pour this liquid mixture over and around the pork.03
-
For the slow cooker: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. For the oven: Cover the Dutch oven with a lid and cook at 160°C (325°F) for 3-4 hours. The pork is done when it’s extremely tender and shreds easily with a fork.04
-
Carefully remove the pork from the cooker or pot and place it on a large cutting board or tray. Using two forks, shred the meat—it should pull apart with almost no effort. Discard any large pieces of fat or, if you used one, the bone.05
-
Now, let’s deal with that delicious cooking liquid. You have options! For a saucier pork, you can skim off the excess fat from the top of the liquid and then mix some of the liquid back into the shredded meat. For a thicker, glazed texture, you can pour the liquid into a saucepan, simmer it until it reduces and thickens, and then mix it back into the pork. Taste and adjust seasoning, adding more BBQ sauce if you like.06
-
Warm your tortillas just before serving. The best way is to heat them one by one in a dry skillet over medium heat for about 30 seconds per side, until they’re soft and slightly charred in spots. You can also warm a stack briefly in the microwave under a damp paper towel.07
-
It’s assembly time! Place a generous amount of the warm pulled pork onto the center of each tortilla. Top with your prepared slaw or shredded cabbage for crunch, a sprinkle of fresh cilantro, some sliced radishes for peppery bite, and a drizzle of extra BBQ sauce or crema. Don’t forget a squeeze of fresh lime juice right at the end—it brightens everything up beautifully.08
Not what you're looking for?
