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Cajun Pulled Pork Tacos with Creamy Slaw and Lime crema

Cajun Pulled Pork Tacos deliver bold Southern flavors with tender, slow-cooked pork, bright toppings, and a creamy Cajun dipping sauce. This crowd-pleasing recipe is ideal for gatherings or casual family dinners, offering a satisfying twist on classic tacos. The pork cooks low and slow until juicy and easy to shred, infused with a creole seasoning blend and enhanced by a butter jalapeño injection to keep the meat moist and flavorful. Paired with sharp Oaxaca cheese, fresh onion and cilantro, and a squeeze of lime, these tacos balance smoky, tangy, and fresh elements for a memorable meal.

cajun pulled pork tacos

Table of Contents

What makes Cajun Pulled Pork Tacos stand out?

These tacos stand out because of the seasoning and the texture of the pork. Smoking a well-marbled pork butt at a low temperature for many hours breaks down connective tissue and renders fat, producing meat that shreds effortlessly and stays juicy. A lite creole seasoning provides the signature Southern spice, while garlic and onion powders round out the savory profile. Injecting the pork with a butter jalapeño mixture before cooking adds moisture and subtle heat throughout the roast. The result is bold, layered flavor without relying on heavy, cream-based sauces.

pulled pork in a pan

Can you use a different cut of pork for this recipe?

Pork butt is preferred because of its marbling, but pork shoulder works well as an alternative. Both cuts benefit from low-and-slow cooking and will produce tender, shreddable meat. If you don’t have a smoker, use an oven or slow cooker and maintain a low temperature to develop flavor and tenderness. Adjust cooking times as needed so the meat becomes probe-tender. These tacos are flexible—customize toppings to suit your taste and occasion.

Ingredients:

  • 8 pound pork butt
  • 1 pack flour tortillas (corn optional)
  • 1/4 cup raw white onions, diced
  • 1/4 cup chopped cilantro
  • 1 cup shredded Oaxaca cheese
  • 2 limes, wedged for juicing
  • 2 tablespoons lite creole seasoning
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 bottle butter jalapeño injection
  • 2 cups water
  • 1 cup beef broth

seasoning for the pulled pork

Cajun Dipping Sauce:

  • 1 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Juice of 1 fresh lemon
  • 2 teaspoons Tony’s Chachere’s Lite Creole Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions:

Inject the pork butt with the Butter Jalapeño Injection 2–12 hours before cooking. Rub the pork with lite creole seasoning, brown sugar, garlic powder, and onion powder. Place the roast on the smoker with a drip pan beneath it.prepped pork butt

Smoke at 215°F for 8–10 hours. When the internal temperature hits 165°F, transfer the pork to an aluminum pan with water and beef broth, cover tightly with foil, and return it to the smoker. Continue smoking until the pork is probe-tender, another 3–4 hours approximately.img 19620 5

Remove the pork and let it rest in a cooler for 2–3 hours to retain juices.

smoking pork butt on the smoker

While the meat rests, whisk together the Cajun dipping sauce: mayonnaise, ketchup, Worcestershire sauce, lemon juice, Tony’s Lite Creole Seasoning, garlic powder, and onion powder. Chill the sauce in the refrigerator.

Shred the rested pork and keep it warm. Heat a griddle and warm the tortillas, toasting one side before flipping. Add shredded Oaxaca cheese and pulled pork to each tortilla, fold into tacos, and cook until the tortillas are crisp and the cheese melts. Finish with diced white onion, chopped cilantro, and a squeeze of lime. Serve the Cajun dipping sauce on the side or drizzle over the tacos.

smoked pork butt

Cajun Pulled Pork Tacos

Prep Time 20
12
Total Time 12 20

Ingredients

  • 8 pound pork butt
  • 1 pack flour tortillas corn is optional
  • 1/4 cup raw white onions, diced
  • 1/4 cup chopped cilantro
  • 1 cup shredded Oaxaca cheese
  • 2 limes, wedged for juicing
  • 2 tablespoons lite creole seasoning
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 bottle butter jalapeño injection
  • 2 cups water
  • 1 cup beef broth

Cajun Dipping Sauce:

  • 1 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Juice of 1 fresh lemon
  • 2 teaspoons Tony’s Chachere’s Lite Creole Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Inject the pork butt 2–12 hours before smoking with Butter Jalapeño Injection. Rub with lite creole seasoning, brown sugar, garlic powder, and onion powder.
  • Place on the smoker with a drip pan. Smoke at 215°F for 8–10 hours. At 165°F internal temp, move the roast to an aluminum pan with water and beef broth, cover with foil, and return to the smoker. Smoke until probe-tender, about 3–4 more hours.
  • Remove the pork and let it rest in a cooler for 2–3 hours.
  • Mix the Cajun dipping sauce ingredients, chill in the refrigerator.
  • Shred the pork and keep warm. Heat a griddle, toast tortillas one side then flip. Add Oaxaca cheese and pulled pork, fold into tacos, and cook until crispy and the cheese melts.
  • Top tacos with diced white onion, chopped cilantro, and lime juice. Serve with the Cajun dipping sauce on the side or drizzled over the tacos.

These Cajun Pulled Pork Tacos are a flavorful choice for any gathering. The smoky, tender pork combined with crisp toppings and a tangy dipping sauce creates a satisfying dish that’s easy to customize. Serve with your favorite sides and enjoy the bold taste of the South.

DID YOU ENJOY THESE CAJUN PULLED PORK TACOS? YOU’LL LOVE MY OTHER PORK RECIPES!

PORK RECIPES

Items used in This Recipe

Knitted Gloves

Food Processor

Cast Iron Skillet

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard