P&L Pulled Pork Tacos

 P&L Pulled Pork Tacos

What You’ll Need

• 4–5 lb pork shoulder (Boston butt)
• 3–4 tbsp P&L Bold Fajita Rub (or Classic Fajita Rub)
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 jalapeño, sliced (optional)
• ½ cup orange juice
• ½ cup chicken broth
• 2 tbsp lime juice
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• Tortillas (flour or corn)
• Favorite toppings: pickled red onions, fresh cilantro, cotija cheese, lime wedges, avocado, or slaw

Option 1: Smoker Method

1. Preheat smoker to 250°F.
2. Trim excess fat from the pork shoulder, then coat it lightly with olive oil.
3. Season generously with P&L Bold Fajita Rub. Let it sit for 15–30 minutes.
4. Smoke for about 5–6 hours until internal temp hits 165°F.
5. Place in a pan, add orange juice, broth, lime juice, Worcestershire, and vinegar.
6. Cover tightly with foil and cook until internal temp reaches 200–205°F 
7. Rest for 30 minutes, then shred with forks. Mix in some of the juices for flavor.

Option 2: Crockpot Method

1. Season pork shoulder with P&L Fajita Rub on all sides.
2. Add onions and jalapeño to bottom of crockpot.
3. Place pork on top and pour in orange juice, broth, lime juice, Worcestershire, and vinegar.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork shreds easily.
5. Remove and shred, then stir the meat back into the juices to soak up all the flavor.

To Serve

• Warm tortillas.
• Pile on that juicy pulled pork.
• Top with your favorite combo — pickled onions + cilantro + cotija is a win.
• Squeeze fresh lime over the top and enjoy the fiesta.