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.
Chop up white onion, jalapeño, cilantro and place aside. Slice avocado into 4 long slices and quarter the small limes into 8 wedges.
Crumble cotija cheese 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.
Sprinkle some cotija cheese on top of the pork, then top with chopped white onion, jalapeño, cilantro and 1 avocado slice.
Squeeze 1 wedge of lime juice as a finishing touch. Enjoy!
Notes
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