Pork Rubbed Pork Butt Tacos

A Tom DouglasĀ® Recipe

Print Recipe


  • 4 tablespoons Rub with Love Pork Rub
  • 3 pounds pork butt (either bone in or bone out)
  • 12 corn tortillas
  • 1/2 cup vegetable oil
  • Pico de Gallo (optional, see additional recipe)


  1. Fire up a covered grill for indirect heat.
  2. Pat the Pork Rub all over the pork butt.
  3. Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
  4. If your grill has a thermometer, keep the temperature of the grill about 350? F.
  5. Barbecue the pork slowly, turning it occasionally and adding coals as necessary, for about 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
  6. Remove the pork from the grill and wrap it in foil.
  7. Allow the meat to rest for at least 10 minutes, then slice it across the grain, pulling off and discarding any large chunks of fat.
  8. Using a large knife or Chinese cleaver, chop the sliced meat into 1/2 inch chunks and pile on a platter.
  9. While the meat is resting, heat the oil in a medium saut? pan on medium-high heat.
  10. Fry the tortillas until crispy, about a minute per side.
  11. Set out the tortillas, the pork, and a bowl of Pico de Gallo or store bought salsa, allowing everyone to make their own tacos.
  12. If you like, you could also set out bowls of sour cream, diced avocados, chopped lettuce, cooked pinto or black beans, and grated pepperjack cheese.

Rub with Love Products Used