Smoked Pulled Pork Tacos (with Leftover Pork Butt)
These smoked pulled pork tacos are the best thing you can do with leftover pork butt — full stop. The pork gets crisped up on a griddle or cast iron skillet in its own rendered fat, then folded into corn tortillas with melted cheese and pan-fried until crunchy on both sides. Top them with a charred tomatillo salsa verde and creamy Mexican street corn, and you've got a taco that beats anything you'll find at a restaurant. If you've got a pellet grill and a leftover pork butt, this is exactly where that meat needs to go.
Servings: 8 tacos
Ingredients
For the Pulled Pork Tacos:
- 3 cups leftover smoked pulled pork
- high heat cooking oil
- 8 corn tortillas
- 1 cup Mexican cheese blend
For the Tomatillo Salsa Verde:
- 1½ lbs tomatillos husked and washed, cut in halves or quarters
- 2-3 fresh whole jalapeños cut in half, seeds removed for less spicy salsa
- ½ tablespoon cooking oil
- 4-5 garlic cloves
- ⅓ cup fresh cilantro chopped
- Juice of 1–2 limes
- salt to taste
For the Mexican Street Corn:
- 16 oz bag frozen corn thawed overnight
- ½ tablespoon oil or bacon grease
- ¼ cup mayonnaise
- 1 tablespoon Tajín seasoning
- ¼ cup cotija cheese crumbled
- Juice of one lime
- 3 tablespoons fresh cilantro chopped
Instructions
- Make the tomatillo salsa: Heat a griddle or skillet to medium-high and add a light drizzle of oil. Add tomatillos and jalapeños and cook until charred and softened, turning occasionally, about 8–10 minutes. During the last 2 minutes of cooking, add the garlic cloves and cover to steam. Then transfer charred vegetables to a blender. Add cilantro, lime juice, a pinch of salt, and a splash of water. Blend until smooth. Taste and adjust salt and lime juice as needed. Set aside.
- Make the street corn: Heat about ½ tablespoon oil in a skillet or griddle over medium. Add the thawed corn and cook, stirring occasionally, until blistered and charred, about 5–7 minutes. While the corn is cooking, in a large bowl, combine mayonnaise, Tajín, cotija cheese, lime juice, and cilantro. Add the hot corn to the bowl and toss well to coat. Set aside.
- Crisp the pulled pork: Reduce griddle or skillet to medium-low. Add a small drizzle of oil. Spread pulled pork in a single layer and cook undisturbed until the bottom edges are golden and crispy, about 3-4 minutes. Stir and cook for another 2 minutes. Remove from heat.
- Fry the tortillas and build the tacos: Increase heat to medium or medium-high. Add a small amount of oil to the griddle or skillet. Lay a tortilla flat, add a small amount of cheese blend to one half, then top with a portion of the crispy pulled pork. Fold the tortilla over. Cook until the bottom is golden and crunchy, about 2 minutes, then flip and cook the other side for another 1–2 minutes until crunchy and the cheese is fully melted. Repeat with remaining tortillas.
- Assemble and serve: Open the folded tacos and top with Mexican street corn and a generous spoonful of tomatillo salsa verde. Serve immediately.
Video
Notes
- Neutral smoked pulled pork works best — season with salt, pepper, garlic, and seasoned salt only. Avoid heavy barbecue seasoning or sauce.
- Adjust jalapeño quantity for desired heat level. Add a Serrano for more kick.
- Save bacon grease from breakfast cooking — it makes a noticeable difference in the street corn.
- The salsa can be made a day ahead and stored in the refrigerator.
- For even more flavor, make the tomatillo salsa over an open flame or on a charcoal grill.
- Fresh corn off the cob can be substituted for frozen corn.