Grilled shredded pork tacos are a delicious treat you can prepare right on a gas grill. This recipe follows a low-and-slow method that transforms a pork shoulder into tender, juicy shredded pork perfect for tacos. The long, gentle cook develops deep flavor from the rub and grill while keeping the meat moist and shreddable.
This version comes from the days before I used a pellet grill—back when a gas grill was all we had. If you only have a gas grill and want to cook a pork shoulder outdoors for tacos, this method is straightforward and reliable. You can still achieve a smoky, well-barked roast with indirect heat and optional wet wood chips wrapped in foil to add smoke.
If you prefer smoking on a pellet grill or smoker, I also have other recipes that focus specifically on that style, including smoked pulled pork and carnitas. For gas-grill enthusiasts, there are many great companion recipes to explore, from spicy grilled chicken to homemade barbecue sauce and grilled desserts. But first, let’s focus on making outstanding shredded pork tacos.
The process begins with the pork shoulder. A bone-in shoulder roast works particularly well because the bone helps distribute heat and adds flavor. Generously coat the roast with a dry rub, then place it on a roasting rack over indirect heat. If you want a touch of smoke, a foil packet of wet wood chips placed near the heat source will add subtle smoky notes. A dedicated smoke tube or generator can provide more consistent smoke, but the foil method works in a pinch.
Grill the roast at 250–275°F for about 6–7 hours, depending on the roast size. After the fourth hour, check the meat hourly for internal temperature and tenderness. Use the pan drippings to baste occasionally—this helps build flavor and keeps the surface moist. Low, even heat is key to breaking down connective tissue so the pork becomes tender and shreddable.
When the roast is finished it will be juicy and easily pull apart. While the safe minimum internal temperature for pork is 145°F, you’ll need to cook the shoulder to around 190°F to 200°F for the meat to become tender enough to shred easily. Aim for tenderness rather than just temperature alone—when a fork slides easily into the meat and the muscle fibers separate with little effort, it’s ready. Let the roast rest 15–20 minutes before shredding to allow juices to redistribute.
Serve the shredded pork with warm tortillas and all your favorite taco toppings—chopped onion and cilantro, fresh lime wedges, salsa, sliced radishes, avocado or guacamole, and a drizzle of crema or sour cream. You can let guests assemble their own tacos, or shred the pork into a serving bowl so everyone can help themselves.
Grilled Shredded Pork Tacos
These grilled pork tacos are worth the time they require. The slow cook renders the pork tender and shreddable while allowing the grill’s heat and a simple dry rub to build complex flavor.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Ingredients
- 4–5 pound bone-in pork shoulder roast
Dry Rub
- 3 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 1/4 teaspoon cumin
- 1 teaspoon cayenne pepper
Instructions
- Combine the dry rub ingredients and rub them generously over the pork roast, coating all sides.
- Place the roast on a rack set over a drip pan and cook over indirect heat at 250–275°F for 6–7 hours. Check the roast after the fourth hour and then hourly to monitor temperature, tenderness, and to baste with pan drippings as needed.
- The meat is technically safe at 145°F, but for shredding you should cook until the roast is tender—around 190°F. Avoid exceeding 200°F internal temperature to prevent drying out. Low and slow is the key.
- When the roast is done, remove it from the grill and let it rest 15–20 minutes. Then shred with forks or slice into chunks for guests to shred themselves. Serve immediately with warm tortillas and desired toppings.
Notes
If you’d rather not tend a grill all day, you can finish this roast in the oven at the same low temperature. A foil packet of soaked wood chips placed near the heat source on the grill will add smoke if you want a smokier flavor.
Nutrition Information
Yield: 12 servings • Serving Size: 1
Amount Per Serving:
- Calories: 566
- Total Fat: 41g
- Saturated Fat: 15g
- Trans Fat: 0g
- Unsaturated Fat: 22g
- Cholesterol: 170mg
- Sodium: 659mg
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 3g
- Protein: 44g
Nutrition data is an estimate. Consult a trusted source for medical or dietary tracking.
Serving suggestions: offer a variety of salsas, pickled onions, lime wedges, fresh cilantro, and chopped radishes so each person can customize their tacos. Leftover shredded pork keeps well in an airtight container in the refrigerator for 3–4 days and freezes nicely for longer storage—defrost overnight in the fridge and reheat gently to preserve moisture.
With a simple rub and patient cooking, this grilled shredded pork turns a modest cut of meat into exceptional tacos. Enjoy the process and the delicious results.