Pork Street Tacos

Recipe Note

Recipe FAQ

Why brine the pork shoulder before grilling?

The Sweetwater Spice Ancho Chipotle Bath does two things: it seasons the meat all the way through and adds moisture that helps thin-sliced pork shoulder stay juicy over direct high heat. Without it, thin cuts of pork can dry out fast at 450°F. Even a 30-minute soak makes a noticeable difference in the final result.

Why chop the pork instead of slicing it?

Chopping the grilled pork fine is what defines the street taco style — it creates more surface area for the lime juice to penetrate, makes it easier to eat in a small corn tortilla without everything falling out, and gives you that authentic texture you'd find at a taco stand. Don't skip the lime hit right after chopping; it brightens the whole filling.

Why warm the tortillas in duck fat instead of dry?

Warming corn tortillas in duck fat on a hot cast iron gives them a slightly crisp, richly flavored surface that a dry press or microwave simply can't match. Duck fat has a high smoke point and a neutral-savory flavor that complements the pork without competing with it. It's a small detail that makes the taco feel intentional rather than assembled.

Can I use flour tortillas instead of corn?

You can, but corn is the right call for street tacos. Corn tortillas are smaller, sturdier, and carry the smoky, charred pork without going soggy. They're also traditional to the format. If you prefer flour, use the smallest size you can find and double them up for structure.

Can I cook this Indoors?

We rate this a 3 out of 5 for cooking indoors. Works indoors with adjustments, but the grill is recommended. The pork can be seared in a very hot cast iron grill pan for char, and the tortillas can be crisped in duck fat in a skillet. You'll lose the live-fire flavor the YS640 and GrillGrates deliver, but the technique works stovetop.

Recipe Highlights & Insights

• The brine-to-grill sequence is what separates these tacos from a basic grilled pork recipe. The Ancho Chipotle Bath penetrates the thin-sliced shoulder in as little as 30 minutes, carrying smoky, earthy chile flavor deep into the meat before it ever hits the fire. Combined with the Mexicano rub on the surface, you're building flavor in two distinct layers.

   

• Cooking at 450°F with GrillGrates directly is what creates the light char that defines street taco pork. That char isn't just visual — the Maillard reaction at high heat produces flavor compounds that you can't replicate at lower temperatures. Don't rush it onto the grill before it's fully preheated, and don't move the pork until it's ready to release on its own.

   

• The spiced crema is a one-step upgrade that's easy to underestimate. Mexican crema is thinner and tangier than sour cream, and when you fold in Hoff's Smoken Ghost Hot Sauce, you get a drizzle that's smoky, tangy, and gently spicy all at once — it ties together every other element in the taco without dominating any of them.

   

• This recipe serves 12 and comes together in under 30 minutes of active cook time, which makes it one of the strongest value-to-effort recipes in the ATBBQ lineup. It's a natural fit for entertaining, Taco Tuesday content, and anyone looking for a quick weeknight cook that still delivers real grilled flavor.

Recommended Recipes

• Broccoli Cheese Pastina with KC Pulled Pork

• Enchiladas Suizas

• Kansas City Pulled Pork

• Grilled Pork Involtini