Bold Flavor, Texas Smoke, and a Cut That Deserves the Spotlight
At Texas Iberico®, we believe in celebrating the whole pig—and pork cheeks deserve their moment in the spotlight. These rich, tender cuts shine in this smoked taco recipe, paired with crunchy cabbage, smoky serranos, and bright herbs for a combination that’s layered, bold, and deeply satisfying.
This dish is simple in concept but delivers complexity in every bite—smoke, heat, texture, and brightness come together in a way that’s distinctly Texas and uniquely Iberico.
Ingredients
- 2 lbs Texas Iberico® pork cheeks
- 8–12 corn tortillas
- 5–8 serrano peppers (whole)
- 1½ cups green cabbage, shredded
- ½ cup cilantro, chopped
- 1 small red onion, diced
- Queso fresco or cotija cheese
- Lime wedges
Spice Rub
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp Mexican oregano
- Juice of 1 lime
Instructions
- Season the Pork: Rub the pork cheeks with the spice blend and fresh lime juice. Let them marinate in the fridge for at least one hour or overnight.
- Smoke Low and Slow: Preheat your smoker to 225–250°F. Smoke the pork cheeks for 2½ to 3 hours, or until they’re fork-tender and reach an internal temperature of 195–205°F. During the last 30 minutes, place the whole serrano peppers on the smoker to infuse them with a deep, smoky flavor.
- Shred and Build: Let the pork rest for 15 minutes, then shred. Warm the tortillas and layer with shredded pork, cabbage, smoked serranos (sliced), red onion, cilantro, and crumbled queso fresco. Finish with a squeeze of lime.
Why It Works
Pork cheeks offer a deep, meaty richness that shines when smoked. Paired with crisp cabbage and the gentle fire of smoked serranos, they bring something special to every bite. This is a dish that respects the cut—and the craft behind it.
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