When we smoke pulled pork, we make a large batch—enough to feed a crowd and to have fantastic leftovers. One of my favorite ways to use those leftovers is to turn them into Blackstone Smoked Pulled Pork Tacos. They’re quick, satisfying, and the griddle crisps the tortillas perfectly while melting the cheese and heating the pork.
Blackstone Smoked Pulled Pork Tacos
Smoked pork shoulder is a treat to have on hand. When I go through the process of smoking a pork butt, I make a big batch so there are leftovers for sandwiches, sliders, carnitas, and tacos. Pulled pork freezes exceptionally well, so you can portion it and keep servings for later.
This recipe assumes your pork is already cooked and shredded. If you haven’t smoked it yet, start the smoker first. Using a Blackstone griddle makes assembling and cooking many tacos fast and easy—its large surface lets you crisp multiple tortillas at once and keeps cooked tacos warm while you finish the rest.
No Blackstone? No problem. You can crisp the tortillas in a cast-iron skillet on the stovetop or even use a flat-top griddle. It takes a little longer, but you’ll still end up with delicious, crispy tacos.
Find more Blackstone griddle recipes for inspiration in the recipe collection.
Recipe Shopping List
Here’s what you’ll need to make these pulled pork tacos. For exact amounts and the printable recipe card, see the recipe section below.
- Pulled pork (already cooked and shredded)
- Corn tortillas
- Taco seasoning or your preferred spices
- Avocado oil or another neutral oil for the griddle
- Meltable shredded cheese (Mexican blend or cheddar)
- Toppings: diced onion, cilantro, lime wedges, salsa, avocado, pickled jalapeños, sour cream
Helpful Tools
- Taco holders or a simple tray for keeping tacos upright
- Squeeze bottle for oil or sauce
- Large spatula or griddle turner
- Cast iron skillet if you don’t have a griddle
Check out the pork recipe collection for more ideas and variations.
How To Make This Recipe
Below is an overview of the process so you know what to expect. Full ingredient amounts and the step-by-step instructions are provided in the recipe card further down.
- Preheat the griddle: Warm the Blackstone to medium-low for about 10–15 minutes so the surface is evenly heated.
- Prep everything: Have your tortillas, cheese, pulled pork, and toppings ready. Assembly goes fast once the griddle is hot.
- Assemble and cook: Lightly oil the griddle, place a tortilla down, sprinkle cheese across the entire tortilla, add pulled pork on one half, fold it over, and let it brown and crisp. Flip and finish the second side.
- Keep warm and serve: Use taco holders or a warm tray to hold finished tacos while you cook the rest. Serve immediately with your favorite toppings.
Explore the full pork recipe collection for more main dishes and sides.
Serve This With
Pair these tacos with easy sides to build a complete meal for Taco Tuesday or any casual gathering:
- Mexican-style street corn (off the cob)
- Mexican shrimp cocktail
- Pressure cooker Mexican rice
- Smoked shredded beef burritos or tacos for variety
- Smoked chicken tortilla soup
Browse the Traeger and smoker recipes section for more options.
More Taco Recipes
- Smoked Tenderloin Tacos
- Grilled Al Pastor Tacos with Pork Tenderloin
- Smoked Shredded Rump Roast Tacos
- Smoked Chicken Tacos
- Grilled Rockfish Tacos with Garlic Lime Sauce
- Traeger Chicken Tacos
- Air Fryer Fish Tacos
- Braised Beef Shank Tacos
Pin For Later
Blackstone Pulled Pork Tacos
Easy, crispy pulled pork tacos cooked on a griddle. This recipe uses leftover smoked pulled pork, melted cheese, and warm corn tortillas for a fast, crowd-pleasing meal.
15 minutes
12 minutes
27 minutes
Ingredients
- 24 corn tortillas
- Avocado oil (for the griddle)
- 6 cups shredded Mexican-blend cheese
- 6 cups cooked, shredded pulled pork
- Taco toppings of your choice (onion, cilantro, lime, salsa, avocado, etc.)
Instructions
- Preheat your griddle to medium-low for 10–15 minutes so it heats evenly.
- Lightly oil the surface. Lay a tortilla on the griddle and sprinkle cheese across the entire tortilla.
- Place pulled pork on one half of the tortilla. Fold the tortilla over and press gently with a spatula.
- Cook 3–4 minutes per side, or until the tortilla is browned and the cheese is melted and bubbly.
- Transfer to a warm tray or taco holder and serve with chosen toppings and lime wedges.
Nutrition Information:
Yield: 8
Serving Size: 3 tacos
Amount Per Serving:
- Calories: 813
- Total Fat: 37g
- Saturated Fat: 18g
- Trans Fat: 0g
- Unsaturated Fat: 16g
- Cholesterol: 148mg
- Sodium: 1631mg
- Carbohydrates: 71g
- Fiber: 7g
- Sugar: 30g
- Protein: 50g
Nutrition data provided here is an estimate.
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Category: Blackstone Griddle Recipes
