Smoked Pulled Pork Tacos (with Leftover Pork Butt)

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Got leftover smoked pulled pork? These pulled pork tacos are loaded with crispy shredded pork, melted cheese, homemade grilled tomatillo salsa, and Mexican street corn. Better than any restaurant, and ready in under an hour.

If you’ve got leftover smoked pork butt sitting in the fridge, this recipe is about to become your new favorite thing to do with it. These pulled pork tacos are loaded with flavor – crispy pulled pork, melted quesadilla-style cheese, homemade grilled tomatillo salsa, and creamy Mexican street corn. They’re the kind of tacos that make you wonder why you ever bothered going to a restaurant.

We first made these as a way to use up leftovers from a pork butt test cook on a new pellet grill. One bite in, and it was immediately clear this wasn’t just a “leftover meal” – it’s a recipe worth smoking a pork butt specifically for. We’ve since made them twice, and both times the verdict was the same: best tacos, period.

*If you want to see how we make our pulled pork, then check out our foolproof smoked pork butt recipe here.

And if you’re a tomatillo salsa fan, don’t miss our grilled tomatillo salsa verde recipe – we originally made a version of it for jalapeño ranch chicken nachos and it absolutely rocked. You might also want to check out our burnt end tacos if you’re building out your taco game.

Now, let’s get into it.

What Makes these Pulled Pork Tacos Different

Most pulled pork taco recipes online start with a slow cooker and a packet of taco seasoning. There’s nothing wrong with that – but this isn’t that recipe. Here’s what sets these apart:

• The pork is smoked, not braised. Low and slow on a pellet grill or smoker gives the pork a depth of flavor that a slow cooker simply cannot replicate. If you’ve got a smoker, use it. If you’ve got leftover smoked pork already, you’re already halfway there.

• The pork gets crisped in its own fat. Instead of just reheating your pulled pork, you’re pan-frying it in its own rendered fat on a griddle or cast iron skillet. This gives you golden, crispy edges on the pork, similar to what you’d get with traditional carnitas. It completely changes the texture and flavor of the finished taco.

• The tortillas are pan-fried too. No warmed, limp tortillas here. Each corn tortilla gets fried in a little oil with melted cheese folded inside – food truck style – until both sides are golden and crunchy. This is non-negotiable.

• The toppings are made from scratch. A charred tomatillo salsa verde and homemade Mexican street corn. Both are simple, both are exceptional, and both can be prepped in about 20 minutes.

How to Make Pulled Pork Tacos

Step 1: Make the grilled tomatillo salsa verde. Char the vegetables on a grill, griddle, or in a skillet, until they develop some good color, flipping halfway through. Then add to a blender with lime juice, garlic, cilantro, salt, and a splash of water. Blend to desired consistency. Get our full grilled tomatillo salsa recipe here.

Step 2: Make the Mexican street corn. Heat your griddle or a large skillet to medium-low heat. Add some bacon grease or a bit of oil, then the thawed corn. Let it cook, stirring occasionally, until it develops a nice char and blistering on the kernels. Don’t rush – this takes a few minutes but it’s what gives the corn its flavor.

While the corn is cooking, mix together the mayonnaise, Tajín, cotija cheese, lime juice, and cilantro in a large bowl.

Once the corn is blistered and slightly charred, add it directly to the bowl with the dressing. Toss well – the heat from the corn will soften the dressing into a creamy coating. Set aside.

Step 3: Crisp up the leftover pulled pork. Heat your griddle or skillet to low heat. Add a very small amount of oil to lubricate the surface.

Add the leftover pulled pork in a single layer. Let it cook undisturbed on low-to-medium heat, allowing the natural fat in the pork to render out. You’re looking for golden, crispy edges on the bottom.

Once you’ve got those crispy edges, remove the pork from heat and set aside.

Step 4: Build the pulled pork tacos. Increase your griddle or skillet to medium heat. Add a small amount of oil to the surface. Lay a corn tortilla flat on the oiled surface. Add a small amount of your Mexican cheese blend on one side of the tortilla, then top with a portion of the crispy pulled pork. Fold the tortilla over like a quesadilla.

Cook until the bottom is golden and slightly crunchy, then flip and cook the other side. The cheese should be fully melted.

Remove from heat and open carefully. Top with the Mexican street corn and a good spoonful of tomatillo salsa verde, and enjoy!

Toppings for Pulled Pork Tacos

The tomatillo salsa and Mexican street corn are our go-to toppings and what we used in this recipe – and we’d argue you don’t need much else. But if you want to customize or add to the build, here are some great options that work well with smoked pulled pork:

• Pickled red onions – The tangy, bright acidity cuts through the richness of the pork beautifully. These only take a few minutes to make and can be done ahead of time.
• Avocado or guacamole – A few slices of ripe avocado or a spoonful of guacamole adds creaminess and richness.
• Candied jalapeños – For a delicious sweet heat that pairs nicely with the saltiness of the Cotija cheese and smoked pork.
• Lime crema or sour cream – A drizzle of lime crema or sour cream adds a cooling element that plays well against the spice of the tomatillo salsa.
• Queso fresco or Cotija cheese – A crumbled Mexican cheese on top adds a mild, milky saltiness that works well with the other flavors.
• Fresh cilantro – A handful on top brightens everything up.
• Hot sauce – If you want even more heat, a few dashes of your favorite hot sauce ties everything together.

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