Smoked Pork Shoulder | Mexican

Slow Smoked Pork Shoulder Tacos is a smoked pulled-pork taco filling made with pork shoulder and a simple dry rub of brown sugar, garlic powder, onion powder, ancho chile powder, cumin, and other pantry spices. It’s traditional and celebratory and works well for feeding a crowd on taco night, game day, or weekend cookouts, since low-and-slow smoking delivers big flavor with minimal hands-on work. Unlike oven-braised pork tacos or quick pressure-cooker pulled pork, this version leans on the smoker (with the fat cap left on) to self-baste and build a flavorful bark using an easy Mexican-style rub.

Why This Smoked Pork Is Worth The Wait

I got a new smoker a few weeks ago, and I’ve made a couple of things in it. I haven’t really had much time to play with it. First, I tried making chicken tikka bites in it. While they got nice and smoky-tasting, I committed the newbie mistake of putting them into a foil pan. So I had chicken that was cooked–but it sat in a lot of liquid. No bueño. Next, I used it for chicken tikka masala . When I had a few pounds of pork leftover from making Carne adovada , I figured I’d try to create a Mexican-style rub and try smoking again.

I don’t think it would have mattered what rub I used. It’s really just the smoking that adds all the flavor. But if you don’t have a smoker, and you did this in the oven with the pork wrapped in foil, the rub would make a difference. So I’m going to share the rub mix below so you can try it.

Either way, it is full of amazing flavor. Leaving the fat cap on the pork allowed it to self-baste and protect the pork from drying out.

Ingredients You’ll Need

• 1 tablespoon Brown Sugar - Adds a subtle sweetness that balances the savory spices. It also helps create caramelization on the outside of the pork, contributing to a rich, flavorful bark during smoking.
• 1 teaspoon Garlic Powder - Brings a savory depth and aromatic flavor that enhances the natural richness of the pork without overpowering it.
• 1 teaspoon Onion Powder - Adds a mild, sweet-savory note that rounds out the spice blend and gives the rub a well-balanced background flavor.
• 1 teaspoon Smoked Paprik - Provides a smoky, earthy flavor that complements the smoking process and deepens the color of the crust.
• 1 teaspoon Ground Cumin - Contributes a warm, earthy undertone that enhances the overall savory profile and pairs well with the smoky spices.
• 1 teaspoon Salt - Essential for seasoning, it penetrates the pork to enhance flavor throughout and helps the meat retain moisture during the long cook.
• 1/2 teaspoon Ancho Chile Powder - Adds a mild heat with subtle fruity and smoky notes, giving the rub complexity without making it too spicy.
• 1/2 teaspoon Ground Black Pepper - Provides a sharp, pungent kick that balances the sweetness of the sugar and rounds out the seasoning.
• 2 pounds Boneless Pork Shoulder - The star of the dish, this cut is rich in connective tissue and fat, which break down beautifully during smoking. The result is tender, juicy, and flavorful pork that’s perfect for pulling or slicing.

How To Make Smoked Pork Shoulder

1. Mix the rub
2. Make long slashes in the fat and the meat to help the marinade penetrate. This will also not let the fat curl up too much during cooking
3. Smoke until the internal temperature is about 195-200°F.
4. If you don’t have a smoker , wrap in foil. Then bake at 250 for 4-6 hours. Unwrap and bake for another hour until the internal temperature reaches 195-200°F

Tips And Tricks

When smoking pork shoulder, success comes down to balancing preparation, seasoning, temperature control, and patience. Here are some tips and tricks to help you achieve tender, smoky, and flavorful pork shoulder every time:

• Trim, but Don’t Over-Trim . Remove any excess hard fat, but leave a thin layer to help keep the pork moist and flavorful during the long smoking process.
• Shred While Warm . Pull the pork apart using forks or meat claws while it’s still warm for the best texture.
• Maintain Low & Slow Heat . Smoke at 225–250°F. This allows the connective tissue to break down, resulting in fall-apart tenderness.

Variations

Smoked pork shoulder is endlessly versatile, and you can easily adjust the flavors to suit your taste or the occasion. Here are some delicious variations to try:

• Mustard-Rubbed - Coat the pork with yellow mustard before applying the dry rub. This adds tang and helps the spices adhere while forming a rich bark.
• Smoky Chipotle - Add ground chipotle peppers, cumin, and smoked paprika to your rub, and pair with a smoky adobo sauce for a bold southwestern flair.
• Sweet & Spicy - Add cayenne pepper and chili powder to your rub, then glaze the pork with honey, maple syrup, or hot honey during the last hour of smoking.

What To Eat With Smoked Pork Shoulder

Smoked pork shoulder is rich, savory, and full of smoky flavor, which means it pairs beautifully with both classic barbecue sides and lighter, fresh options. Here are some of the best dishes to serve alongside it:

• Coleslaw - A tangy, creamy slaw balances the richness of the pork and adds crunch.
• Cornbread - Sweet and buttery, it’s a perfect complement to smoky meat.
• Macaroni and Cheese - Creamy, cheesy pasta makes for an indulgent side dish that everyone loves.

How Long Does It Last?

Smoked pork shoulder can be enjoyed for several days if stored properly.

Once cooked, it should be cooled to room temperature within two hours and stored in an airtight container in the refrigerator. There, it will stay fresh for about 3 to 4 days while retaining its flavor and texture.

Can You Freeze It?

For longer storage, you can freeze smoked pork shoulder (either whole or shredded) for up to 2 to 3 months. To maintain the best quality, wrap it tightly in foil or freezer-safe bags to prevent freezer burn, and reheat gently to avoid drying it out.

When reheating, adding a splash of broth or barbecue sauce helps restore moisture and enhances flavor.

To fix dry Mexican smoked pulled pork shoulder after it’s cooked, shred it and reheat gently (covered) with a little warm broth or reserved drippings plus a quick Mexican pulled pork finishing sauce Try adobo, a squeeze of orange/lime, and a spoon of salsa verde or salsa rojauntil it’s moist again. Avoid high heat or uncovered microwaving so it doesn’t dry out further.

For Mexican smoked pork shoulder or smoked pork butt for tacos, pull for shredding when the internal temp is typically around 200°F to 205°F, but use tenderness as the final cue by probing for a butter-soft feel, especially in the thickest part. If you pull closer to 195°F it may slice instead of shred, so most cooks aim to finish near 203°F, then rest the smoked pork shoulder at least 30 to 60 minutes before pulling to keep the Mexican pulled pork juicy.

For Mexican smoked pulled pork shoulder tacos, plan about 4 to 6 ounces of cooked shredded pork per adult for a typical meal, which usually works out to around 1/3 pound per person if you are serving sides like rice, beans, and salsa. If it’s a taco party with heavy eaters or fewer sides, bump that to 6 to 8 ounces per person. Since smoked pork shoulder loses weight during cooking, a good rule is to buy roughly 1/2 pound of raw pork shoulder per person, or closer to 2/3 pound per person for big crowds or leftovers.

For Mexican smoked pork shoulder, oak is usually the better default because it gives a steady, medium smoke that builds a clean bark without overpowering the meat, which is ideal for smoked pork shoulder for tacos where chiles, citrus, and adobo need to shine. Mesquite is stronger and can turn sharp or bitter if overused, but it works great in small amounts or blended with oak when you want a bold, Texas-style edge on Mexican pulled pork. If you are new to wood choice, start with mostly oak and add a little mesquite once you like the smoke level.

Want More Pork Recipes?

• Pulled Pork - loaded with delicious Mexican flavor.
• Pork Carnitas - Make these in your Instant Pot .
• Instant Pot Pulled Pork - tacos seasoned with Indian spices.
• Smoked Mexican Pork Shoulder - lovely smoked flavors.
• Pressure Cooker Carne Adovada - a low carb delight.
• Schezuan Pork Soup - Sichuan cuisine made at home.
• Chile Verde - a quick and easy pork recipe.
• Instant Pot Pork Stew - a hearty low carb soup .

If you love this Smoked Pork Shoulder recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!

Smoked Pork Shoulder | Mexican-Style Pork Shoulder

Equipment

• Measuring Cups
• OVAL MEASURING SPOONS
• NORDICWARE INDOOR OUTDOOR SMOKER
• Meat Thermometer
• Mixing Bowl

Ingredients

• ▢ 1 tablespoon ( 1 tablespoon ) Brown Sugar
• ▢ 1 teaspoon ( 1 teaspoon ) Garlic Powder
• ▢ 1 teaspoon ( 1 teaspoon ) Onion Powder
• ▢ 1 teaspoon ( 1 teaspoon ) Smoked Paprika
• ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ancho Chile Powder
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
• ▢ 2 pounds ( 907.18 g ) Boneless Pork Shoulder

Instructions

• Slash the pork in multiple locations with a knife, especially on the fat cap so it doesn’t curl during cooking, and also to allow the marinade to penetrate.
• In a small bowl, mix together all the other ingredients, and rub into both sides of the pork.
• Set your smoker to 250F, for 5-6 hours.
• Cook until internal temperature reaches 195F, remove and cover with foil and let it rest for 10-15 minutes to finish cooking.
• Shred and use for tacos, eat it plain, or use in a tamale pie recipe.

Oven instructions

• Wrap in foil after seasoning, and cook it for 4-5 hours until temperature reaches 175F. Remove foil and either bake for another hour until temperature reaches 195F. You may choose to broil toward the end to get a well-browned exterior.

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Smoked Pork Shoulder | Mexican-Style Pork Shoulder

Ingredients

• 1 tablespoon Brown Sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Ancho Chile Powder
• 1/2 teaspoon Ground Black Pepper
• 2 pounds Boneless Pork Shoulder

Instructions

• Slash the pork in multiple locations with a knife, especially on the fat cap so it doesn’t curl during cooking, and also to allow the marinade to penetrate.
• In a small bowl, mix together all the other ingredients, and rub into both sides of the pork.
• Set your smoker to 250F, for 5-6 hours.
• Cook until internal temperature reaches 195F, remove and cover with foil and let it rest for 10-15 minutes to finish cooking.
• Shred and use for tacos, eat it plain, or use in a tamale pie recipe.

Oven instructions

• Wrap in foil after seasoning, and cook it for 4-5 hours until temperature reaches 175F. Remove foil and either bake for another hour until temperature reaches 195F. You may choose to broil toward the end to get a well-browned exterior.

Smoked Pork Shoulder | Mexican-Style Pork Shoulder https://twosleevers.com/slow-smoked-mexican-style-pork-shoulder-tacos/

This recipe gives you all of the taste of a traditional Carne Adovada but is made in a non-traditional way. It is made with surprising ingredients in your pressure cooker or Instant Pot.

What Is Carne Adovada?

Before you dive right into making a Carne Adovada dinner , you might wonder exactly what it is. For starters, it’s delicious. To be more specific, it’s a traditional New Mexican pork stew with ground red chiles. Don’t be intimidated by the description, though. I promise it’s not super spicy.

What Is The Difference Between Carne Adovada And Carne Asada?

If you’re not familiar with Mexican cuisine, you may be wondering what the differences between these two dishes are. When you break it down, the only thing they seem to have in common is that they are both flavorful meat dishes.

Carne Adovada is pork that is cooked slowly (or quickly in the Instant Pot for this recipe) in a rich chile-flavored liquid. It is typically made with pork shoulder.

Carne Asada is beef that is marinated and then grilled. It is typically made with flank steak or skirt steak.

What Does Carne Adovada Taste Like?

This Carne Adovada recipe is an absolute flavor bomb for your taste buds. With a combination of sweetness from the raisin, umami from the fish sauce, and spice from the Mexican red chili powder and chipotle chiles in adobo sauce, you’re guaranteed to come back to this recipe over and over again.

What Is Carne Adovada Made Of?

While this may seem like a daunting list of ingredients at first glance, most of the ingredients are either pantry or spice rack staples.

Here’s what you’ll need to make Carne Adovada:

• Raisins - Adds natural sweetness to the recipe
• Boneless Pork Shoulder- Cut into large pieces
• Fish Sauce
• Oil
• Red Onion. chopped - Coarsely chopped
• Garlic
• Kosher Salt
• Dried Oregano
• Apple Cider Vinegar
• Ancho Chile Powder
• Chipotle Chile in Adobo Sauce
• Mexican Red Chili Powder - NOT Cayenne, look for ones that have other spices blended
• Xanthan Gum - You can also use a cornstarch slurry if you’re not eating low carb

How To Make Carne Adovada

1. Place raisins into your blender jar, and cover with hot water while you get everything else ready.
2. Place pork in your Instant Pot.
3. Combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili, and cook on high.
4. Pour this along with cider vinegar and soy sauce or fish sauce into your blender jar with the raisins. Puree this mixture until smooth.
5. Pour this mix onto your pork.
6. Use water to wash out your blender jar and pour this into the pot along with the puree.
7. Cook on High Pressure for 20 minutes, and quickly release pressure.

A lot of this involves single pot cooking , where my Instant pot comes in very handy. But for this dish, I also needed to brown onions and bloom a few spices.

I really didn’t feel up to dirtying another pan, but I knew skipping out on browning the onions was not a smart idea.

So I used the microwave. I’m here to tell you, that you CAN actually brown onions in the microwave. I chopped up the onions and put them in a paper bowl along with the oil and spices and cooked them, and they browned on their own, with no babysitting, while I cut up the pork.

Tips And Tricks

• Do not confuse Mexican chile powder with Cayenne pepper in this Instant Pot Carne Adovada . The Mexican version is blended with other spices such as cumin. It’s a rich flavor, but it’s not pure heat like cayenne pepper will have. Even so, this is a richly-spiced pork stew , but try not to make it inedible by using the wrong kind of chili powder.
• If you have too much liquid, either set your pot on sauté for 5-10 minutes to let some of it evaporate, or sprinkle with xanthan gum to thicken while sautéeing. You can also make a slurry by mixing the cornstarch and the water and pour into the pot. Let it boil to thicken.

How Long Does It Last?

This Carne Adovada recipe is one of those recipes that tastes even better leftover than it does fresh out of the Instant Pot. The longer it sits, the more the flavor of the sauce is infused into the pork.

For food safety reasons, try to enjoy any leftovers you may have within 5 days of preparing the dish.

More Must-Try Mexican Recipes

Looking for more great Mexican recipes to check out? Give my Arroz Con Pollo a try! This Mexican chicken and rice dish is sure to make the whole family happy!

Another great Mexican dish is my Rajas con Crema y Elote . It’s a great mix of poblano peppers, onions, and corn, cooked in the Instant Pot that’s absolutely delicious!

Another great Mexican dish is my Instant Pot Mexican Ground Beef Casserole With Rice And Beans . It’s a super family-friendly meal that you’re going to love!

Want More Pork Recipes?

• Pulled Pork - loaded with delicious Mexican flavor.
• Pork Carnitas - Make these in your Instant Pot .
• Instant Pot Pulled Pork - tacos seasoned with Indian spices.
• Smoked Mexican Pork Shoulder - lovely smoked flavors.
• Pressure Cooker Carne Adovada - a low carb delight.
• Schezuan Pork Soup - Sichuan cuisine made at home.
• Chile Verde - a quick and easy pork recipe.
• Instant Pot Pork Stew - a hearty low carb soup .

Carne Adovada | Mexican Pork Stew

Ingredients

• ▢ 1 ounce ( 28.35 g ) Raisins
• ▢ 2 pounds ( 907.18 g ) Boneless Pork Shoulder , cut into large pieces
• ▢ 1/4 cup ( 58 g ) Fish Sauce
• ▢ 1 teaspoon ( 1 teaspoon ) Oil
• ▢ 1 cup ( 14 g ) Red Onion. chopped , chopped
• ▢ 3 cloves ( 3 cloves ) Garlic , chopped
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
• ▢ 1 tablespoon ( 1 tablespoon ) Apple Cider Vinegar
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ancho Chile Powder
• ▢ 1 can ( 1 can ) Chipotle Chile in Adobo Sauce
• ▢ 1/4 cup ( 0.03 g ) Mexican Red Chili Powder , (NOT Cayenne, look for ones that have other spices blended)
• ▢ 1/2-3/4 ( 0.5 ) Water
• ▢ 1/2 teaspoon ( 1 tablespoon ) Xanthan Gum , (or use a corn starch slurry)

Instructions

• Place raisins into your blender jar, and cover with hot water while you get everything else ready.
• Place pork in your Instant Pot.
• In a microwave-safe bowl, combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili and cook it on high for 5-7 minutes, stirring once or twice.
• Pour this along with and cider vinegar and soy sauce or fish sauce into your blender jar with the raisins, and purée until smooth.
• Pour this mix onto your pork.
• Use the 1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another 1/4 cup water if you need to.
• Set your electric cooker on High Pressure for 20 minutes, and quickly release pressure when done.
• If you have too much liquid, either set your pot on sauté for 5-10 minutes to let some of it evaporate, sprinkle with xanthum gum to thicken while sautéeing, or make a slurry by mixing the cornstarch and the water, and pour into the pot. Let it boil and thicken.

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Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .