Grilled Pork Shoulder Tacos
Prep time
Cook time
Total time
Grilled pork shoulder for delicious summer tacos.
Serves: 25-30 tacos
For the Pork Marinade:
  • 1 5-pound pork shoulder, skin scored with a knife
  • 8 hatch chiles (or other similarly sized chiles), cleaned and dried
  • 1 cup cilantro, leaves only
  • juice of 1 lime
  • ½ onion, roughly chopped
  • 4 cloves of garlic, peeled
  • 2 tablespoons brown sugar
  • 2 tablespoon molasses (optional - add more brown sugar if you don't have molasses)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • small pinch cinnamon (less than ⅛ teaspoon)
For Cooking:
  • 1 12-ounce Mexican beer (I used Negra Modelo)
  • 1 onion, roughly chopped
For the Tacos:
  • tortillas
  • diced red onion
  • cilantro
  • salsa
  1. Start this the day before you want to eat. First, marinate your pork. You will want to roast your chiles and remove their skins to start. Place your chiles over your gas burner on medium heat (or roast them in a baking tray in a 450 degree F oven) and roast until the skins have blistered, about 5 minutes or so, turning often. Place the chiles in a bowl and cover with plastic wrap. Allow the skins to steam off a bit, then when they are cool to the touch, peel the skins away (it's fine it a little bit sticks to the peppers), remove the tops, roughly chop the chiles, and place them in a food processor with the rest of your marinade ingredients. Pulse the marinade until smooth. Lay out a few sheets of plastic wrap and place your pork shoulder on it. Pour the marinade over the pork and rub it in well, especially into the pieces of skin that you scored. Wrap the pork tightly and place in the fridge overnight.
  2. When ready to cook, remember that this is a pork shoulder and it needs to cook low and slow in order for the fat and muscle to break down properly. I started my pork shoulder in the oven at 350 degrees F, then finished on a 350 degree F grill on indirect heat. You can do either both of these or just one, depending on your preference. I was going to a friend's house for a BBQ, so I didn't want to be standing over the grill for 6 or 7 hours.
  3. Alright, so - place your pork in a tray or in a cast iron pan. Pour the beer around it and add the chopped onion around it. I did my pork in a 350 degree F oven for 2 hours, then transferred it, with its juices, to a foil pan and placed on indirect heat on a 350 degree F grill for another 2 hours, until the pork reached close to 180 degrees F. When the pork reached this temperature, remove and cover for 8-10 minutes, then chop or shred as you like. Serve on grilled tortillas with your favorite taco fixings and enjoy.
Recipe by The Crepes of Wrath at