Grilled Pulled Pork Tacos

POUR olive oil and lime juice into a medium bowl. STIR in seasonings and MIX completely. ADD pork shoulder to bowl and rub oil and seasonings mixture over entire pork shoulder. Cover bowl with foil and refrigerate at least 2 hours up to overnight.

TEAR a large (12- to 18-inch) sheet of foil and place on counter. REMOVE Pork from bowl and place in center of the sheet of foil. Spoon about 2 tablespoons of juices over the pork. WRAP the pork loosely by bringing up the sides and double folding the ends to seal the foil, leaving room for heat circulation inside. Discard the remaining juices in the bowl. Place the wrapped pork on a sturdy sheet pan and let rest while you heat your grill.

PREHEAT grill to medium, 300°F. CAREFULLY, using grilling mitts, PLACE the foil wrapped pork shoulder on the grill. CLOSE the grill.

GRILL for about 6 hours (estimate 90 minutes per pound) or until the pork reaches at least 195°F in the thickest part AND is tender enough to shred. (You can poke the thermometer probe through the top of the foil to measure the pork temperature.) Use grilling mitts to CAREFULLY SLIDE the pork back onto the sturdy sheet pan. Let rest 15 mins for juices to distribute. Unwrap the pork and transfer it to a large cutting board.

USE 2 carving forks to shred the pork, removing bones and unwanted fat as you shred. PLACE shredded pork in a disposable foil pan. SKIM fat from juices and spoon enough juices over shredded meat to moisten it. COVER pan with a clean sheet of foil to keep the pork warm until ready to serve.

TO SERVE, Spoon 1 to 2 tablespoons of pork on each warm tortilla. Top with Pico de Gallo, fresh lime juice and other toppings as desired. Serve immediately.

Reynolds Kitchens Tips: 

Grill onions and peppers for your tacos by placing sliced bell pepper and sliced onion on a sheet of Reynolds Wrap^® Heavy Duty Foil. Drizzle them lightly with olive oil. Create a packet around the vegetables by bringing up the sides and double folding all the ends to seal the foil. Place the packet on the grill with the pork for the last 15 minutes of grilling. 

Create ready-to-eat tacos ahead of time by wrapping each finished taco in a sheet of foil and arranging them in a ReynoldsKitchens^® Utility Pan until ready to serve.