Smoked Pulled Pork Tacos Recipe
These are the tacos that made my family forget about store-bought tortillas. The sweet potato tortillas are naturally gluten-free — made with just a few simple ingredients — and they get these gorgeou...
These are the tacos that made my family forget about store-bought tortillas. The sweet potato tortillas are naturally gluten-free — made with just a few simple ingredients — and they get these gorgeous golden char marks in a hot pan that give them real depth and flavor. I top them with slow-cooked pulled pork that has been falling apart all day, a quick purple cabbage slaw with cilantro and lime for brightness and crunch, and thick slices of avocado.
The best part? Each of these three components — the tortillas, the pork, and the slaw — works as a standalone recipe. Make the tortillas for any taco night.
The slaw goes on everything from fish tacos to sandwiches. And the pulled pork is a freezer staple that feeds a crowd.
See How It All Comes Together
Smoked Pulled Pork Tacos Recipe
This recipe has 3 parts — choose what to make:
Ingredients
Smoked Pulled Pork
3 lb pork butt
1 tablespoon liquid smoke
1 1/2 tablespoons Red Alaea Hawaiian salt (or coarse sea salt)
Sweet Potato Tortillas
Cilantro Lime Slaw
2 tablespoons lime juice
2 teaspoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Pinch of salt
3 cups finely shredded purple cabbage
2 baby bok choy , finely chopped
1/2 bunch cilantro , finely chopped
3 green onions , minced
Queso fresco or cotija cheese
Sour cream
Your favorite salsa
Instructions
Smoked Pulled Pork
Preheat oven to 300°F. Place pork butt in a medium Dutch oven, sprinkle with liquid smoke and Hawaiian salt. Cover and bake for 2 1/2 to 3 hours until fork-tender.
When pork is done, uncover and shred with two forks. Set aside.
Sweet Potato Tortillas
While pork cooks, prick sweet potatoes with a fork and microwave for 6-8 minutes until tender. Cut in half while hot and scoop out 2 cups of flesh into a medium bowl.
Stir flour into hot sweet potato and mix with the back of a spoon until it starts coming together. Turn onto a floured cutting board and knead until smooth. Cover with a towel and rest 10 minutes.
Roll golf ball-sized pieces of dough on a floured surface until 1/8 inch thick. Heat a large skillet over high heat, add 1 tablespoon avocado oil, and cook each tortilla 30-45 seconds per side. Sprinkle with salt (tortillas keep in fridge up to 1 week).
Cilantro Lime Slaw
Whisk together lime juice, maple syrup, vinegar, olive oil, and salt. Toss with cabbage, bok choy, cilantro, and green onions.
Warm tortillas if needed (20 seconds in a dry skillet), then fill with pulled pork, top with slaw and your favorite taco fixings.
Notes
You can absolutely use store-bought tortillas to save time - just warm them before serving. The pork can be made a day ahead and reheated. Sweet potato tortillas reheat beautifully in a dry skillet for 20 seconds per side.
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