Picnic Pork Tacos With Fresh Guacamole
Mike 
Smoky, crispy-skinned picnic pork piled into warm tortillas and topped with fresh, vibrant guacamole; this taco setup is simple, colorful, and loaded with bold flavor. Finished with a drizzle of fire-roasted jalapeño sauce, these tacos hit every note from rich and savory to fresh and spicy.
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 20 minutes | 6–8 hours | 6–8 | Moderate | Smoky, Savory, Fresh, Spicy |
🛒Ingredients
Smoked Picnic Pork
- 1 whole picnic pork shoulder
- Blazing Star BBQ Beef Rub, to taste
Fresh Guacamole
- 4 medium avocados
- Juice of 1 lime
- ½ white onion, diced
- 2 Roma tomatoes, diced
- 4 cloves garlic, minced
- 1 jalapeño, diced (with seeds)
- Fresh cilantro, chopped
- 1 tbsp Blazing Star BBQ Beef Rub
For Serving
- Warm tortillas
- Melinda’s Fire Roasted Jalapeño Sauce
🔥Step-by-Step Instructions
-
Smoke the picnic pork.
Season the picnic pork generously with Blazing Star BBQ Beef Rub. Smoke low and slow on your smoker until tender and pull-apart ready. -
Crisp the skin.
Once cooked, carefully torch the skin until it becomes golden and crispy. Let the pork rest briefly, then shred. -
Make the guacamole.
In a bowl, mash the avocados with lime juice. Stir in onion, tomatoes, garlic, jalapeño, cilantro, and Beef Rub until well combined. -
Assemble the tacos.
Fill warm tortillas with shredded picnic pork and top generously with fresh guacamole. -
Finish and serve.
Drizzle with Fire Roasted Jalapeño Sauce and serve immediately.
💡Pro Tips
- Picnic pork delivers richer flavor than pork butt thanks to the skin and fat cap.
- Torch the skin slowly to avoid burning crispy crackling is the goal.
- Guacamole tastes best fresh but can be made 1-2 hours ahead if tightly covered.
- Add pickled onions or cotija cheese for extra pop.
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