Pulled Pork Breakfast Tacos

scrambled eggs, pulled pork taco topped with salsa, cheddar cheese and cilantro. Halved avocado

Pulled Pork Breakfast Tacos

We're fans of tacos. I mean, who isn't? This is a simple and delicious recipe to make after you've smoked a pork butt and also good for leftover pork butt.

Course Main Course

Cuisine Mexican

Type Smoked Meat

Flavor Savory

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 376kcal

Author Will

Equipment

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

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!

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 textur
Mix some water or milk in egg mixture to produce fluffy scrambled eggs

Nutrition