Cherry BBQ Pork Tacos
Celebrating Traverse City's title as the Cherry Capital of the World, these tacos feature succulent pulled pork glazed with a tangy-sweet cherry BBQ sauce. The tart Michigan cherries balance the rich pork perfectly for a uniquely Great Lakes taco experience.
Equipment Needed
Instructions
Season the pork: Combine brown sugar, paprika, salt, pepper, and garlic powder. Rub all over the pork shoulder. Let sit at room temperature for 30 minutes or refrigerate overnight.
Cook the pork: Smoke at 250 degrees F for 4-5 hours until internal temperature reaches 195-205 degrees F. Alternatively, slow cook on low for 8 hours until fork-tender.
Make the cherry BBQ sauce: In a saucepan, combine tart cherries, ketchup, vinegar, brown sugar, Worcestershire, and smoked paprika. Simmer for 20 minutes until cherries are soft.
Blend the sauce: Transfer to a blender and blend until smooth. Return to saucepan and simmer for 10 more minutes until thickened. Season with salt to taste.
Shred the pork: Remove pork from cooker and let rest 15 minutes. Shred with two forks, discarding excess fat. Mix 1 cup of cherry BBQ sauce into the shredded pork.
Prepare the slaw: Toss coleslaw mix with 2-3 tablespoons of cherry BBQ sauce for a dressed slaw, or serve plain for contrast.
Warm the tortillas: Heat flour tortillas on a dry comal or skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.
Assemble the tacos: Fill each warm tortilla with cherry BBQ pulled pork. Top with coleslaw, a drizzle of extra cherry BBQ sauce, and fresh chives. Garnish with fresh cherries if in season.
💡 Pro Tips & Variations
- Traverse City cherries: Michigan's Traverse City region produces 75% of America's tart cherries. Use Montmorency cherries for the most authentic Michigan flavor.
- Tart is key: Use tart (sour) cherries, not sweet cherries. The tartness balances the rich pork and creates that signature tangy BBQ flavor.
- Frozen works great: Frozen tart cherries are available year-round and work perfectly in the BBQ sauce. No need to thaw first.
- Cherry wood smoke: If smoking the pork, cherry wood chips add a subtle fruity smoke that complements the cherry sauce beautifully.
- Add dried cherries: For extra cherry flavor and texture, add some chopped dried tart cherries to the pulled pork.
- Visit Traverse City: The National Cherry Festival happens every July in Traverse City. Plan a trip to experience cherry everything!