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We're fans of tacos. I mean, who isn't? This is a simple and delicious pulled pork breakfast taco recipe to make after you've smoked a pork butt and also good for leftover pork butt.
Video - Making pulled pork breakfast taco
Smoking the pork butt
The main ingredient, a quality, seasoned pork butt smoked to perfection is key. Check out our fall apart smoked pork butt recipe to make the perfect pork for this recipe.
I seasoned this pork butt with sea salt and fresh course ground black pepper and smoked at 250° for 6 hours. I then bumped it up to 275°F until probe tender, about 202°F internal temperature.
Shredding the meat
Simply shred the meat with meat claws or two forks. It should be EXTREMELY tender and just fall apart.
Now let's transform this pork into easy, quick, super delicious pork breakfast tacos. These are amazing!
What you need
Now that we have the key ingredient, smoked pork butt, let's prepare the rest of the ingredients for this pulled pork breakfast taco.
Ingredients
- Smoked pork butt
- Corn tortillas (mission)
- Shredded cheddar cheese
- Eggs (scrambled)
- Cilantro
- Salsa
- Avocado (sliced)
Preparing the ingredients
These pulled pork breakfast tacos are so easy to put together. The longest part, but also the most fun, is smoking the pork butt. After that it's just scrambling some eggs and gathering a few other ingredients and you're done!
Toasting the tortilla
We love a good corn tortilla. The tortilla brand, Mission, has a really good organic white corn tortilla, the size of it is perfect, not too big, not too small. It also has a really good texture.
I prefer to toast it in a hot pan. Pull the tortilla off the hot pan once it begins to blister a little. Toasting prevents the tortilla from crumbling when you fold it into a taco, no one likes a taco that falls apart.
Scramble the eggs
Add a little water or milk to create delicious, fluffy scrambled eggs
Gather a few other ingredients
Slice up a ripe avocado, shred cheddar cheese, and chop up some cilantro. Lastly, get your favorite salsa to drizzle over the taco as the finishing touch.
Assembling the taco
The fun part, putting it all together! Place toasted tortilla on plate. Layer it with scrambled eggs and smoked pulled pork. Sprinkle with some shredded cheddar cheese and chopped cilantro. Finish it off with your favorite salsa. That's it. Just eat and enjoy!
Left overs
The best thing about smoking a pork butt is having all the leftovers for other meals. I love this breakfast taco for the mornings, then make a street style pulled pork taco for lunch or dinner.
You can also make mashed potatoes and some gravy to put over this pork and eat it like a proper sunday dinner!
FAQ
Pork shoulder aka pork butt because of its high fat content which helps the meat stay super tender and juicy while slow cooking.
Of all the states, Houston, Texas would be home to the breakfast taco.
Refried beans, breakfast potatoes, corn and bean salad, cheesy jalapeño cornbread
Cook's tips
- I recommend using Mission brand of white corn tortillas. The corn flavor balances nicely with the flavors of the rest of the ingredients.
- Warm corn tortilla up in heated pan until it begins to blister, provides a nice crisp texture
- Mix some water or milk in egg mixture to produce fluffy scrambled eggs
Check out these other great recipes
Ingredients
- 4 corn tortilla (mission brand )
- 1 cup pulled pork
- 4 eggs (scrambled)
- ½ cup cheddar cheese (shredded)
- ½ cup salsa
- ½ cup cilantro (chopped)
- 1 avocado (sliced 4 pieces)
Equipment
Instructions
Smoking the Pork
- Use left over smoked pulled pork or smoke a pork butt. Smoke 8lb pork butt / shoulder at 250ºF for 6 hours, then increase temperature to 275 for 3 hours or until an internal temperature of 195-202 F.For more detailed instruction on smoking pork butt, visit my perfect smoked pork butt recipe.
Prepping Ingredients
- Shred pork with two forks or a meat claw. Place aside.
- Whisk together 4 eggs, add some water or milk for fluffy scrambled eggs
- Gather shredded cheddar cheese, chop cilantro, slice avocado, and your favorite salsa and place aside
- Toast white corn tortilla in heated pan till it begins to blister. Remove and put on plate. Repeat for all tortillas.
Assemble Tacos
- Start with the corn tortilla as the base and place ¼ cup of warm pulled pork on top of tortilla.
- Place scrambled eggs on tortilla and layer on the smoked pull pork. Sprinkle cheese and cilantro, topped off with salsa. Eat and enjoy!
Pro Tips
- I recommend using Mission brand of white corn tortillas. The corn flavor balances nicely with the flavors of the rest of the ingredients.
- Warm corn tortilla up in heated pan until it begins to blister, provides a nice crisp textur
- Mix some water or milk in egg mixture to produce fluffy scrambled eggs
Nutrition
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