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Pulled Pork Elote Tacos assembled so that we can go serve them.
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4.67 from 9 votes

Pulled Pork Elote Tacos

Pulled Pork Elote Tacos
Prep Time1 hour
Cook Time6 hours
Course: Appetizer, Lunch, Main Course
Cuisine: American, Mexican
Servings: 4 People
Author: Derek Wolf




  • 24 oz Favorite Light Beer
  • ½ cup Pork Fat

Elote Sauce:

  • 2.5 tbsp Mayonnaise
  • 1.5 tbsp Sour Cream
  • 1 tsp Hot Sauce
  • 2 medium Limes juiced

Grilled Corn:

  • 3-4 Corn on the Cob
  • 2 tbsp Chopped Cilantro
  • 2 tbsp Diced Red Onions
  • 1.5 tbsp Cotija Cheese
  • 1.5 tsp Tajin Seasoning
  • Canola Oil as needed


  • Tortillas
  • Shredded Cheese


  • Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast.
  • Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
  • Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
  • Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours).
  • Once the pork butt has hit the temperature, pull it out and place in a large foil bin.
  • Add your pork fat and light beer to the foil bin. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary.
  • Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).
  • Once the pork butts are done, pull them off and let them rest for 30 minutes.
  • Preheat your grill to medium high temperature (around 375F) for direct cooking.
  • Next, grill your corn over the high heat for 6-8 minutes until fully cooked and slightly charred.
  • Pull off the grill and slice the corn off the cob. Add the corn to a bowl and mix together with all of the other ingredients for the Grilled Corn.
  • Finally, mix in a bowl all the ingredients for the Elote Sauce.
  • Next, pull your pork butt.
  • Then, add a cast iron skillet with the tortillas, shredded cheese and a small handful of pulled pork to toast for 1-2 minutes.
  • Pull off and build your taco. Start with the grilled corn and then the elote sauce on top. Serve and enjoy!



Calories: 628kcal | Carbohydrates: 28g | Protein: 26g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 249mg | Potassium: 758mg | Fiber: 6g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 5mg