Smoked Pork Tacos Recipe

There are few people who would say they dislike tacos. Tacos are such a deliciously universal food, and there are so many great ways to prepare them. From ground beef and shredded chicken to vegetarian black bean tacos, the choices for preparation are nearly endless.

If you're looking for a simple taco recipe that packs a punch, this recipe for smoked pork tacos is definitely it. "The smoked pork provides the perfect base for a flavorful dish," says food photographer Petar Marshall. "Notes of smokiness from the meat are then balanced with sweet pineapple and a bit of crunch from red onion." These tacos will serve as the perfect backyard barbecue dish, especially with the ease of allowing the meat to sit on the smoker ahead of time. Once it's ready, all you have to do is cut it up and assemble the tacos, or let your guests do it themselves. Taco bar, anyone? Either way, everyone will be sure to love the great taste and pop of vibrant color they offer.

Ready to get cooking? For this smoked pork tacos recipe, you'll need one (3-pound) pork loin, one fresh pineapple, two avocados, one red onion, corn tortillas, five sprigs of fresh cilantro, ten radishes, garlic salt, and pepper. "This size of pork loin makes enough for 20 tacos," says Marshall. "If you don't need that much, feel free to grab a smaller piece of meat." 

First up, preheat your Traeger or other smoker to 225 F. Season the pork with garlic salt and pepper to taste. Once seasoned, place the meat on the grill, close the lid, and smoke the pork for two hours. After two hours, turn the heat up on the smoker to 350 F and cook the pork for an additional hour. 

While the pork is cooking, prepare the guacamole. Scrape the fresh avocados into a bowl and mash them up with a fork. Sprinkle garlic salt and pepper in to taste and mix well. "It's a simple guacamole, but it adds great flavor to the tacos," says Marshall. "Feel free to spruce it up with lime juice, chopped tomatoes, or even chopped jalapeños if desired." 

Cut the pineapple into small chunks, dice the red onion, finely chop the cilantro, and cut the radishes in half to prep all of the remaining ingredients for tacos. 

Once the meat is cooked, take it off of the grill and slice it into thin strips. Lay out a base of corn tortillas. Spread a spoonful of the prepared guacamole on the base of each tortilla, and then top it with a few strips of smoked pork. 

Once the base of the tacos is ready, finish them off with the remaining ingredients. Sprinkle chopped pineapple and diced red onion on top. Then, garnish the tacos with a sprinkle of chopped cilantro and radish slices. Serve these tacos immediately while the pork is a still warm.