Pat pork dry with paper towels. Rub mustard over pork; sprinkle evenly with taco seasoning. Wrap pork with plastic wrap and place in a medium rimmed baking pan; refrigerate for 1 hour or overnight.
Recipe
Author
Hy-Vee Test Kitchen
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Description
For easy-to-make summertime tacos, just season a pork roast with a purchased spicy carnitas seasoning and grilled-smoked it until fork-tender. Then serve in tortillas with your favorite toppings—a perfect choice for any BBQ party or family gathering.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (4½- to 5½-lb.) boneless pork shoulder blade roast | ||
| 2 tbsp. Hy-Vee original yellow mustard | ||
| 2 tbsp. Simply Organic southwest taco seasoning mix | ||
| 4 c. hickory wood chips | ||
| 2 c. water | ||
| 16 Hy-Vee street taco flour tortillas | ||
| Hy-Vee fresh pico de gallo, for serving | ||
| Sliced Basket & Bushel mini sweet peppers, for serving | ||
| Thinly sliced red radishes, for serving | ||
| Chopped cilantro, for serving | ||
| Lime wedges, for serving |
Things To Grab
- Paper towels
- Plastic wrap
- Medium rimmed baking pan
- Large microwave-safe bowl
- Heavy foil
- Charcoal or gas grill
- Large rimmed baking pan
- 2 forks
Directions
If refrigerated overnight, let stand at room temperature for 1 hour before grilling. Meanwhile, place wood chips in a large microwave-safe bowl; add water. Microwave on HIGH for 2 minutes. Remove from microwave and allow wood chips to soak for 1 hour in water; drain.
Place 2 cups soaked wood chips on one-half of a 15x12-in. double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold to make a 6½x3½-in. packet. Repeat making another packet with remaining 2 cups soaked wood chips. Poke holes on top of both packets to allow smoke to come out. Set packets aside.
Preheat a charcoal or gas grill with two grilling zones: direct grilling over medium heat (350 degrees) and indirect grilling over low heat (250 degrees). Place 1 foil packet on grilling rack over direct heat; cover grill.
When chips begin to smoke, unwrap pork and place it over indirect heat. Cover and smoke pork for 4 hours. Rotate roast 180 degrees and replace the wood chip packet on the grill with the remaining packet. Cover and continue smoking for 4 to 5 hours more or until pork reaches 195 degrees. Transfer pork roast from the grill to a large rimmed baking pan. Loosely cover with foil and let rest for 1 hour.
Grill tortillas over medium direct heat (350 degrees) on each side for 1 to 2 minutes or until slightly charred. Tent with foil and keep warm until serving.
To serve, coarsely shred meat using 2 forks. Serve meat in tortillas with pico de gallo, mini sweet peppers, radishes, cilantro and lime wedges, if desired.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 105mg
- Sodium: 590mg
- Total Carbohydrates: 27g
- Protein: 34g
Daily Values
0%
Iron 20%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 10%