Barbecue Pork Smash Tacos

The world of mashup recipes is a beautiful thing, and recipe creator Tyler Smith shows how it’s done with these barbecue pork smash tacos. We’re talking leftover smoky, tender, caramelized, crispy-edged pulled pork that’s absolutely irresistible, transformed into a second-meal taco. It’s backyard barbecue meets taqueria, and I’m here for it.

A smash taco follows the same logic as a smash burger: Instead of folding fillings inside a tortilla, you press a mound of seasoned meat directly into the pan with the tortilla on top, flattening everything together until the meat crisps up and the tortilla browns into a golden, slightly crunchy shell. The result is a taco with serious crunch on the outside and juicy, saucy pork on the inside. Trust me, you’ll never make tacos any other way. Throw some zesty Buffalo slaw in the mix, and you have an easy weeknight dinner people won’t stop talking about.

Ingredients for Barbecue Pork Smash Tacos

Coleslaw

• Coleslaw mix: A bag of pre-shredded coleslaw mix is a clever shortcut that offers the ideal combination of cabbage and carrots, with no prepping required. Look for it near the bagged salads in the produce section.
• Mayonnaise: Use any top mayonnaise brand for the dressing. Go full-fat for the richest tasting dressing, but light mayo works if you prefer.
• Buffalo wing sauce or hot pepper sauce: Buffalo sauce, or any hot pepper sauce you like, adds a tangy heat that wakes up the whole taco. You can use more or less depending on your spice preference.
• Lemon juice: Freshly squeezed lemon juice brightens the dressing and cuts through the richness of the mayo.
• White vinegar: A splash of white vinegar adds sharp, clean acidity to keep the coleslaw from tasting flat.
• Sugar: A small amount of sugar balances the tangy and spicy elements in the dressing.
• Coarsely ground pepper: Pepper adds a pleasant bite and a little textural contrast to the finished slaw.

Tacos

• Fully cooked shredded pork: This is the perfect recipe for leftover barbecue pulled pork, but if you don’t have any on hand, precooked shredded pork is widely available. Look for it in the refrigerated section near the packaged deli meats, or check the refrigerated prepared foods area.
• Barbecue sauce: The sauce does double duty here. Half goes into the pork mixture to bind and flavor the patties, and the other half gets served on the side for dipping or drizzling. Make tangy barbecue sauce from scratch or use your favorite store-bought barbecue sauce.
• Flour tortillas: Taco-sized (6-inch) flour tortillas are essential for smash tacos. They are pliable enough to press flat in the skillet, hold up to the heat without tearing and crisp up beautifully.
• Pickled jalapeno peppers: Pickled jalapenos add a briny, spicy kick on top. They’re optional, but highly recommended if you like heat.
• Pickled red onions: Pickled red onions bring a sweet-tart pop of color and flavor. You can buy them premade or quickly pickle your own by soaking thinly sliced red onion in vinegar, sugar and salt.

Directions

Step 1: Make the coleslaw

In a small bowl, combine the slaw mix, mayonnaise, Buffalo or hot sauce, lemon juice, vinegar, sugar and pepper. Mix until well coated. Cover and refrigerate until ready to use.

Editor’s Tip: Make the coleslaw first so it has time to chill and develop flavor while you cook the tacos. Even 15 minutes in the fridge makes a difference.

Step 2: Season and shape the pork

In a separate bowl, combine the pulled pork and 1/4 cup barbecue sauce, mixing until the pork is evenly coated. Divide the mixture into three equal portions, and shape each one into a round patty roughly 2 inches wide.

Editor’s Tip: Don’t make the portions too large or they’ll be difficult to smash thin enough for good crisping. The sweet spot is 2 inches wide.

Step 3: Cook the smash tacos

Heat a large skillet over medium heat.

Working in batches, place a portion of barbecue pork in the skillet, then immediately lay a flour tortilla on top.

Press down firmly with a burger press or a wide, flat spatula until the pork is flattened to about 1/4-inch thick.

Cook for one to two minutes, then flip the tortilla and cook until it browns, about one minute longer. Repeat with the remaining tacos.

Step 4: Serve

Serve the tacos immediately with the prepared coleslaw, the remaining 1/4 cup barbecue sauce, and, if desired, pickled jalapenos and pickled red onions.

Barbecue Pork Smash Taco Variations

• Try a different protein: Leftover barbecue pulled chicken or shredded beef works beautifully in place of pork. The smash technique works with any tender, saucy meat.
• Use corn tortillas: For a crispier, slightly more rustic taco, swap in corn tortillas. They brown faster than flour, so watch them closely and adjust your heat accordingly.
• Go extra smoky: Stir a teaspoon of smoked paprika or a splash of liquid smoke into the pork mixture for a deeper, campfire-style barbecue flavor. This is especially useful if you’re working with store-bought pulled pork that needs a flavor boost.
• Swap the slaw: Not a Buffalo fan? Go with a classic creamy coleslaw or a tangy vinegar-based slaw for a lighter topping with bright acidity.
• Add cheese: Lay a slice of pepper jack or cheddar on top of the pork right before you flip the taco. It melts against the tortilla and adds a gooey, savory layer.
• Make it a breakfast taco: Top with a fried egg and a drizzle of hot sauce for a smoky, satisfying morning meal that uses up those leftovers in the best possible way.

How to Store Barbecue Pork Smash Tacos

Smash tacos are best eaten immediately after cooking, but the individual components store well separately. Keep the cooked pork portions in an airtight container in the refrigerator for up to three days. Store the coleslaw in a sealed container for up to two days.

Can you reheat barbecue pork smash tacos?

The best way to reheat the pork taco is in a skillet over medium heat. Cook it for two to three minutes per side, which revives the crispiness and re-crisps the meat. Avoid the microwave if you can, as it will make the tortilla soggy.

Barbecue Pork Smash Taco Tips

What are some ways to cook shredded pork for smash tacos?

If you want to start from scratch rather than use store-bought or leftover pork, you have plenty of great options. Instant Pot pulled pork is the fastest route, getting you tender, shreddable pork in under an hour. Slow-cooker pulled pork is the hands-off favorite; set it up in the morning and come home to perfectly cooked pork. If you’ve got a smoker and some time, smoked pork butt takes things to a whole new level with a deep, woodsy flavor that is absolutely next-level in this recipe. For any method, pork shoulder is the ideal cut of pork, as it has enough marbling to stay juicy and shred easily.

What can you serve with barbecue pork smash tacos?

These tacos pair well with all the classic barbecue sides. Baked beans are a no-brainer, sweet and hearty alongside the crispy tacos, and cornbread is always a crowd-pleaser at a barbecue spread. For something lighter, a simple corn and avocado salad or a platter of sliced watermelon makes a refreshing contrast to the rich, smoky pork. Finally, a strawberry margarita is the ultimate finishing sip.