We love tacos—who doesn’t? These pulled pork breakfast tacos are simple, flavorful, and perfect when made with a smoked pork butt or with leftovers from a roast.
Video – Making pulled pork breakfast taco
Smoking the pork butt
The foundation of these tacos is a well-smoked pork butt. A pork shoulder (pork butt) with good seasoning and fat will break down into tender, juicy pulled pork ideal for tacos. For a dependable method, smoke an 8 lb pork butt at 250°F for about 6 hours, then raise the temperature to 275°F and continue until the meat reaches probe-tender doneness—typically around 195–202°F internal temperature.
Season simply with sea salt and coarse-ground black pepper, then smoke low and slow. Once done, the pork should be extremely tender and easy to pull apart.
Shredding the meat
Shred the pork with meat claws or two forks. The cooked pork should fall apart with little effort—perfect for piling into tacos.
Once shredded, the pork becomes the star of an easy, quick, and delicious breakfast taco.
What you need
With smoked pulled pork ready, gather a few fresh components to complete the tacos.
Ingredients
- Smoked pulled pork
- Corn tortillas (Mission or similar)
- Shredded cheddar cheese
- Eggs (scrambled)
- Fresh cilantro
- Salsa
- Avocado (sliced)
Preparing the ingredients
These tacos come together fast. The longest step is smoking the pork butt; once that’s ready you only need to scramble eggs and assemble the toppings.
Toasting the tortilla
Cook corn tortillas in a hot, dry pan until they begin to blister and show light char spots. Toasting gives them texture and prevents them from crumbling when folded.
Remove the tortillas from the pan once they blister slightly. Repeat for each tortilla and keep them warm while you finish the other ingredients.
Scramble the eggs
Whisk the eggs with a splash of water or milk for tender, fluffy scrambled eggs. Cook over medium-low heat, stirring gently until set.
Gather a few other ingredients
Slice a ripe avocado, shred the cheddar, chop cilantro, and have your favorite salsa ready to finish the tacos.
Assembling the taco
Assemble while everything is warm. Place a toasted corn tortilla on a plate, add a portion of scrambled eggs, then top with about 1/4 cup of warm pulled pork. Sprinkle shredded cheddar and chopped cilantro, finish with sliced avocado and a spoonful of salsa. Fold and enjoy.
Leftovers
One of the great perks of smoking a pork butt is the leftovers. Leftover pulled pork is versatile—use it for breakfast tacos, street-style pork tacos for lunch or dinner, or any recipe that benefits from smoky shredded pork. For a cheesy side, pair the tacos with a smoked queso dip.
FAQ
Pork shoulder (pork butt) is best because its higher fat content keeps the meat tender and juicy during slow cooking.
Breakfast tacos are strongly associated with Texas, particularly cities like Houston and Austin.
Good accompaniments include refried beans, breakfast potatoes, corn and bean salad, or cheesy jalapeño cornbread.
Cook’s tips
- Use quality white corn tortillas; their corn flavor complements the pork and eggs.
- Toast tortillas in a hot pan until they blister to add texture and prevent crumbling.
- Add a little water or milk to the eggs before scrambling for a fluffier texture.
Check out these other great recipes
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Smoked Shrimp
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Grilled Sliced Potatoes
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Grilled Filet Mignon – The Perfect Steak
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Grilled Sausage and Peppers
Pulled Pork Breakfast Tacos
Ingredients
- 4 corn tortillas (Mission brand suggested)
- 1 cup pulled pork
- 4 eggs (scrambled)
- ½ cup shredded cheddar cheese
- ½ cup salsa
- ½ cup cilantro (chopped)
- 1 avocado (sliced)
Equipment
Instructions
Smoking the Pork
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Smoke an 8 lb pork butt at 250ºF for about 6 hours, then raise to 275ºF and continue until internal temperature reaches 195–202ºF and the meat is probe-tender.
Prepping Ingredients
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Shred the pork with meat claws or two forks and set aside.
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Whisk 4 eggs with a splash of water or milk and scramble until soft and fluffy.
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Prepare toppings: shred cheddar, chop cilantro, slice avocado, and have salsa ready.
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Toast each corn tortilla in a hot pan until it blisters, then keep warm.
Assemble Tacos
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Place a toasted tortilla on a plate and add about ¼ cup of warm pulled pork.
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Top with scrambled eggs, sprinkle cheese and cilantro, add sliced avocado and salsa, then serve.
Pro Tips
- Choose a good white corn tortilla for authentic corn flavor and texture.
- Toast tortillas until they blister to add a bit of crispness and help them hold together.
- Add a little water or milk to eggs before scrambling for fluffy results.