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Pork Shoulder Tacos

Prep Time:24 Hours
Cook Time:8 Hours

Nutritional Information

Smoking the pork shoulder adds another dimension to an already flavorful dish.


  • 4 oz lettuce, shredded
  • 2 each lime, sliced into 8 wedges
  • 4 ounces sour cream
  • 2 each avocados, grilled and smashed
  • 4 ounces cotija cheese, crumbled
  • 32 each corn tortillas
  • For Pico:
  • 2 each vine-ripe tomatoes, chopped
  • .5 each red onion, chopped
  • 2 each green onions, white and green parts, sliced
  • 1 ea serrano chile, minced
  • 1 bunch cilantro, chopped
  • 2 each garlic, minced
  • 1 each lime, juiced
  • 2 Tbls oil
  • .5 tsp kosher salt
  • For Salsa:
  • 16 ea. tomatillos, husks removed
  • 3 ea. garlic cloves, peeled but left whole
  • 2 each serrano chiles, stems removed
  • 1 tsp. dried oregano
  • 2 bunches cilantro
  • kosher salt
  • 1 ea pork shoulder


  • 1. Brine pork shoulder overnight. Remove from the brine and pat dry. Rub shoulder with rub of choice. Next smoke pork shoulder until internal temperature reaches 185ºF.
  • 2. Pull the shoulder meat and toss with tomatillo salsa.
  • 3. Dice all the vegetables and combine in a bowl with lime, salt, and oil.
  • 4. For the sauce: Place tomatillos, garlic, and chilies on sheet pan and roast over indirect heat at 400ºF until deeply browned. Place all ingredients in a food processor and blend well. Only add stock if sauce is too thick.
  • 5. Grill tortillas and assemble tacos.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828