Autumn Inspired Pulled Pork Tacos
These Halloween inspired pulled pork tacos are one of my families favorite holiday dishes. They are made with homemade blue corn soft shelled tortillas, red cabbage, autumn seasoned pulled pork, and a trio of sauces. The first sauce being an Apple Cider BBQ sauce that adds the flavors of fall. The second is an Avacado Cilantro Lime sauce that adds some tangy flavors and is a spooky green. Finally, the last sauce is a Mexican orange sauce that brings the bright orange heat!
Our family loves halloween and these tacos give the perfect ambiance to the season. They equal parts sweet, savory, spooky, and delicious and you will literally have leftovers for the whole week. While it may seem like there are a lot of moving parts to this recipe, it's very simple as most of the steps are done while the pork is in the oven, smoker, or crockpot. There are also a few ways to save steps, such as purchasing blue corn tortillas.
This recipe will be broken up into 4 easy to follow sections which will also be broken up into their own recipes. I will color code them below so you don't lose your spot! First, we will start with the pork butt, as it will possibly take 6-8 hours to cook. In that timeframe we will make Blue Corn Tortillas, Apple Cider BBQ Sauce, Avacado Lime Sauce, and finally a Mexican Orange Sauce. Each of these recipes will have their own set of instructions and are very easy to accomplish, I will also provide you with some substitutions.
What Cut of Meat Should I Use?
For pulled pork, you're asking for the butt. Is it actually the pork's butt? No, it's not, it's the pork shoulder, which we will be using in this recipe. But it's fun to say at least.
The whole pork shoulder can be divided into two sections, the top, which is the Boston butt, labeled as pork butt at the grocery store. The lower part will be called the picnic roast.
When searching for the perfect butt (couldn't help it) try to find it with the bone in. Leaving the bone in while cooking allows more flavor to be absorbed into the meat and leads to a more even cooking.
How to Roast a Pork Butt
Whenever I roast an autumn pork butt, I follow the age-old acronym TSARSPRWC, which doesn't make any sense, and is hard to remember. So simply bookmark this page and you will have the steps forever without having to memorize anything. It's that easy. You will find that this process is very similar to smoking a pork butt.
- Trim: Some cuts will come with an excessive fat cap. You will want to trim this down to approximately 1/8" which will remove any of the harder pieces of fat.
- Score: In the remaining fat cap, cut slices in a grid formation deep enough to reach the meat, but not cut it.
- Apply: This is where the Apple Cider comes in, rub that bad boy with it and slather that butt. This is what we call a binder. You may use other types of binders such as water, oil, vinegar, or other mustards.
- Rub: It's called rub, but we are going to sprinkle our seasoning onto all sides of the pork butt. I typically use a dry rub shaker.
- Preheat: In this pork shoulder recipe, we will preheat the oven to 250°F.
- Roast: Place that beautiful piece of BBQ into the smoker, fat side up.
- Spritz: After 2 hours, using a spray bottle, spray the smoked meat with a 50/50 mixture of apple cider vinegar and water.
- Wrap: Once the pork has reached an internal temperature of 160°F Carefully remove the smoked pork and wrap it in foil.
- Continue: Continue roasting until the internal temperature reaches 195-205°F.
Other Autumn Favorites
Below are some links to other recipes around the site.
Ingredients for Autumn Inspired Pulled Pork
The pulled pork we are going to make is going to be inspired by autumn as well as some more traditional flavorings.
- Pork Shoulder. Otherwise known as a pork butt, is the most obvious ingredient.
- Autumn Spices. Brown Sugar, Cinnamon, and Nutmeg are a classic fall trio. If you're feeling adventurous enough, add Cardamom into the mix for the ultimate fall flavorings
- BBQ Spices. Salt, Pepper, Smoked Paprika, and Cumin. You may also add Chili Powder and Cayenne Pepper for a kick.
- Red Cabbage. Sliced to perfection, marinated in Apple Cider Vinegar.
How to Make Autumn Inspired Pulled Pork
Step 1
Preheat the oven to 250°F. While the oven preheats, remove the pork butt from the packaging and wipe it down with paper towel. Clean off any small bone fragments or extra liquid from all sides. Trim the fat cap to approximately 1/8". In the remaining fat cap, cut slices in a grid formation deep enough to reach the meat, but not cut it.
Step 2
Cover every inch of that pork butt in Apple Cider.
Step 3
Take the Brown Sugar, Cinnamon, Nutmeg, Smoked Paprika, Cumin, Kosher Salt, and Black Pepper, and mix it together. I like to put my rubs in a Dry Rub Shaker, as it makes the next step much easier.
Step 4
Take your seasoning mix and be sure to put a liberal amount onto the Pork Butt. Be sure to get every nook and cranny and make sure it’s completely coated evenly. There’s no need to rub it in. If you have any rub left over, save it for the last step or make more.
Step 5
Place the seasoned Pork Butt fat, side up, into the oven.
Step 6
After 2 hours, using a spray bottle, spray the smoked meat with a 50/50 mixture of apple cider vinegar and water.
Step 7
Once the pork has reached an internal temperature of 160°F, remove the pork butt from the oven and wrap tightly in foil. Then place back into the oven.
Step 8
Continue roasting until the internal temperature reaches 195-205°F.
Step 9
Now for the fun part. Pull apart the Pork butt, discarding any chunks of fat or gristle. Sprinkle in a more seasoning to add some additional flavor to the pulled pork.
Ingredients for Avocado Lime Sauce
This deliciously tangy and flavorful sauce adds color and a tangy flavor to into the mix. It really provides a creamy coolness to the pulled pork tacos.
- Avacados. Fresh Avocado is a wonderfully rich fatty food that is incredibly good for you.
- Limes. Adding a delightful citrus tang to the sauce makes any taco dish truly pop.
- Cilantro. You may omit this ingredient for those that do not prefer Cilantro.
- Salt. This will be the only seasoning in this dish. You may add or remove salt to your taste.
- Sour Cream. This will give the sauce an additional tang and creaminess. Feel free to substitute for Plain Greek Yogurt.
How to Make Avocado Lime Sauce
Step 1
Place the Avocado, Sour Cream, Cilantro, and Fresh Lime Juice into the Blender. Blend until smooth.
Step 2
Season with Salt and Pepper to taste. Then add into a squeeze bottle or apply with a spoon.
Ingredients for Apple Cider BBQ Sauce
It's an amazingly sweet sauce that really goes well with the autumn inspired pulled pork tacos. It's almost like the cherry on top with it's sweet and tangy flavors.
- Fresh Apple Cider. I love going out and grabbing some of the local organic apple cider around my neighborhood.
- Apple Cider Vinegar. When using apple cider vinegar, always try to find it with "the mother" as it's the healthiest option.
- Seasonings. Cinnamon, Nutmeg, Chili Powder, and if you want it to be sweeter, Brown Sugar.
- Liquid Smoke. A little goes a long way and ads a bonfire scent and flavor to the fall inspired sauce.
- Pure Maple Syrup. Only pure organic maple syrup will do, there's nothing else quite like it.
- Tomato Paste. The basis of many BBQ sauces, Tomato Paste is a welcomed additions to this wonderful sauce.
How to Make Apple Cider BBQ Sauce
Step 1
Add Apple Cider, Tomato Paste, Apple Cider Vinegar, Brown Sugar, Pure Maple Syrup, Liquid Smoke, Chili Powder, Cinnamon, and Nutmeg in a sauce pot on medium-low heat and bring to a simmer.
Step 2
Thicken for 15-20 Minutes, then add into a squeeze bottle or apply with a spoon.
Ingredients for Mexican Orange Sauce
This spicy and smokey sauce will likely not be found on the kids tacos, but mom and dad will surely indulge. This is a rich and spicy sauce that adds a kick to any meal.
- Roma Tomatoes and Yellow Onion. Roasted to a charred perfection, Roma tomatoes and yellow onion are the key ingredients for this sauce.
- Garlic. Beautifully sauteed garlic ads delicious flavor to the sauce.
- Dried Àrbol and Guajillo Chilies. These can be a little difficult to find but you can find both the Àrbol and Guajilo Chilies on Amazon. As a warning, the more seeds, the spicier your sauce will be. I try to remove as many as possible to keep the heat down.
- Apple Cider Vinegar. Used to soften and rehydrate the chilies and add some acidity to the sauce.
- Vegetable Oil. As with many oil based hot-sauce, it's required.
- Kosher Salt. Adds some salty goodness to the sauce. Always salt to taste.
How to Make Mexican Orange Sauce
Step 1
Position a rack to the top level of the oven approximately 6 inches from the broiler, then preheat the broiler on high.
Step 2
On a cookie sheet, place the Onion, and Roma Tomatoes, then place into the oven for approximately 10-15 Minutes, until charred
Step 3
Preheat a skillet to medium heat, add 1 tablespoon of Vegetable Oil then sauté Garlic for 1-2 minutes, turning several times with tongs. Then, add the seeded and stemmed Arbol and Guajillo Chilies, for 1-2 minutes, flipping occasionally.
Step 4
Transfer the Chilies and Garlic into a high-speed blender. Pour in Hot Water, and Apple Cider Vinegar and let sit for 5 Minutes. This will allow the chilies to soften.
Step 5
Purée on high for 10-20 Seconds. Turn to low speed and slowly add remaining Vegetable Oil. Pour in a steady stream to allow the oil mixture to emulsify, creating a creamy consistency.
Step 6
Add the Rosted Tomatoes, and Onions as well as the Salt into the blender. Purée until smooth, then add to a squeeze bottle or apply with a spoon.
Ingredients for Blue Corn Tortillas
You could just purchase Blue Corn Toritllas, but what fun is that? These autumn inspired pulled pork tacos look amazingly spooky with these tortillas.
- Blue Corn Masa Harina. You could try to locally source this ingredient, but I found my Blue Corn Tortilla Flour on amazon. While you're there, you could even pick up a tortilla press, or simply use a rolling pin.
- Salt and Water. Have I mentioned it's incredibly easy to make tortillas? There is a likely chance that you will make them every taco night.
How to Make Blue Corn Tortillas
Make Tortilla Balls
Step 1
In a large bowl, add Blue Corn Masa Harina, Kosher Salt, and Warm Water. Mix until ingredients are fully combined, then need for about 5 minutes. If it cracks, it's too dry and you may add warm water as needed. On the contrary, if it's too wet, it will stick to your hands, you will need to add more flour. Once you are complete, let rest for 10 minutes.
Step 2
Roll Masa into golf sized balls to make approximately 12 tortillas, then place in a bowl with cling wrap to keep from drying
Cook Tortillas
Step 3
Preheat a skillet to a high heat.
Step 4
Place one masa ball on the tortilla press between a plastic freezer bag. Press the top down over the dough to flatten it to about 1/8 inch thickness. You may also use a rolling pin.
Step 5
When skillet is hot, place the tortilla gently with your hands on it. Cook for 15 seconds, then flip it using a spatula. Cook for 50 - 55 seconds, then flip again and cook for another 50 - 55 seconds.
Step 4
Place the tortilla in a clean kitchen towel and stack them up as you cook them. This will finish the cooking process and keep the tortillas soft.
Plating
Slice the Red Cabbage into thin slices, then place in a bowl with Apple Cider Vinegar. Allow Red Cabbage to marinate for 1-2 Minutes. Place Blue Corn Tortilla on a plate, then layer on the toppings as such Autumn Spiced Pulled Pork, White Chedder Cheese, Marinated Red Cabbage, Apple Cider Vinegar, Mexican Orange Sauce, then as a final touch Avocado Lime Sauce. Try to use squeeze bottles to add the sauces as to not add too much and make a wonderful design!
- 6-8 lb Pork Shoulder (Medium Ripe)
- 1/2 cup Brown Sugar
- 2 tbsp Ground Cinnamon
- 1 tsp Nutmeg
- 2 tbsp Smoked Paprika
- 1 tsp Cumin
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 Avacado (Medium Ripe)
- 1/4 Sour Cream (Substitute Plain Greek Yogurt)
- 1/4 cup Cilantro
- 2 tbsp Fresh Lime Juice
- 1 cup Apple Cider
- 1/3 cup Tomato Paste
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Brown Sugar
- 3 tbsp Pure Maple Syrup
- 1 tsp Liquid Smoke
- 1/2 tsp Chili Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 4 Roma Tomatoes
- 1 Yellow Onion
- 4 clove Garlic (Whole)
- 1/2 Cup Arbol Chilies (Stemmed and Seeded)
- 2 Guajillo Chiles (Stemmed and Seeded)
- 1/3 cup Apple Cider Vinegar
- 1/2 cup Hot Water
- 1 tbsp Kosher Salt
- 2 cup Blue Corn Masa Harina
- 1/2 tsp Kosher Salt
- 1 cup Warm Water
Preheat the oven to 250°F. While the oven preheats, remove the pork butt from the packaging and wipe it down with paper towel. Clean off any small bone fragments or extra liquid from all sides. Trim the fat cap to approximately 1/8". In the remaining fat cap, cut slices in a grid formation deep enough to reach the meat, but not cut it.
Cover every inch of that pork butt in Apple Cider.
Take the Brown Sugar, Cinnamon, Nutmeg, Smoked Paprika, Cumin, Kosher Salt, and Black Pepper, and mix it together. I like to put my rubs in a Dry Rub Shaker, as it makes the next step much easier.
Take your seasoning mix and be sure to put a liberal amount onto the Pork Butt. Be sure to get every nook and cranny and make sure it’s completely coated evenly. There’s no need to rub it in. If you have any rub left over, save it for the last step or make more.
Place the seasoned Pork Butt fat, side up, into the oven.
After 2 hours, using a spray bottle, spray the smoked meat with a 50/50 mixture of apple cider vinegar and water.
Once the pork has reached an internal temperature of 160°F, remove the pork butt from the oven and wrap tightly in foil. Then place back into the oven.
Continue roasting until the internal temperature reaches 195-205°F.
Now for the fun part. Pull apart the Pork butt, discarding any chunks of fat or gristle. Sprinkle in a more seasoning to add some additional flavor to the pulled pork.
Place the Avocado, Sour Cream, Cilantro, and Fresh Lime Juice into the Blender. Blend until smooth.
Season with Salt and Pepper to taste. Then add into a squeeze bottle or apply with a spoon.
Add Apple Cider, Tomato Paste, Apple Cider Vinegar, Brown Sugar, Pure Maple Syrup, Liquid Smoke, Chili Powder, Cinnamon, and Nutmeg in a sauce pot on medium-low heat and bring to a simmer.
Thicken for 15-20 Minutes, then add into a squeeze bottle or apply with a spoon.
Position a rack to the top level of the oven approximately 6 inches from the broiler, then preheat the broiler on high.
On a cookie sheet, place the Onion, and Roma Tomatoes, then place into the oven for approximately 10-15 Minutes, until charred.
Preheat a skillet to medium heat, add 1 tablespoon of Vegetable Oil then sauté Garlic for 1-2 minutes, turning several times with tongs. Then, add the seeded and stemmed Arbol and Guajillo Chilies, for 1-2 minutes, flipping occasionally.
Transfer the Chilies and Garlic into a high-speed blender. Pour in Hot Water, and Apple Cider Vinegar and let sit for 5 Minutes. This will allow the chilies to soften.
Purée on high for 10-20 Seconds. Turn to low speed and slowly add remaining Vegetable Oil. Pour in a steady stream to allow the oil mixture to emulsify, creating a creamy consistency.
Add the Rosted Tomatoes, and Onions as well as the Salt into the blender. Purée until smooth, then add to a squeeze bottle or apply with a spoon.
- Make Tortilla Balls
In a large bowl, add Blue Corn Masa Harina, Kosher Salt, and Warm Water. Mix until ingredients are fully combined, then need for about 5 minutes. If it cracks, it's too dry and you may add warm water as needed. On the contrary, if it's too wet, it will stick to your hands, you will need to add more flour. Once you are complete, let rest for 10 minutes.
Roll Masa into golf sized balls to make approximately 12 tortillas, then place in a bowl with cling wrap to keep from drying.
- Cook the Tortillas
Preheat a skillet to a high heat.
Place one masa ball on the tortilla press between a plastic freezer bag. Press the top down over the dough to flatten it to about 1/8 inch thickness. You may also use a rolling pin.
When skillet is hot, place the tortilla gently with your hands on it. Cook for 15 seconds, then flip it using a spatula. Cook for 50 - 55 seconds, then flip again and cook for another 50 - 55 seconds.
Place the tortilla in a clean kitchen towel and stack them up as you cook them. This will finish the cooking process and keep the tortillas soft.
- Plating
Slice the Red Cabbage into thin slices, then place in a bowl with Apple Cider Vinegar. Allow Red Cabbage to marinate for 1-2 Minutes. Place Blue Corn Tortilla on a plate, then layer on the toppings as such Autumn Spiced Pulled Pork, White Chedder Cheese, Marinated Red Cabbage, Apple Cider Vinegar, Mexican Orange Sauce, then as a final touch Avocado Lime Sauce. Try to use squeeze bottles to add the sauces as to not add too much and make a wonderful design!
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