Pat's Pulled Pork Tacos

Total Time:
2 hr 15 min
20 min
1 hr 55 min

8 servings

  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
  • 1 medium onion, peeled and quartered
  • 4 cloves garlic, smashed
  • 1 cup chicken stock
  • 1 small can tomato puree
  • 1 tablespoons honey
  • 1 orange, halved and juiced
  • 1 lime, halved and juiced
  • 1 package corn tortillas, warmed
  • Chopped cilantro, for garnish
  • Sour cream, for garnish
  • Zesty Slaw, recipe follows
  • Zesty Slaw:
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1 head napa cabbage, shredded
  • 1/4 cup fresh cilantro leaves
  • 4 tablespoons freshly sliced green onions
  • 1 carrot, peeled and shredded
  • Salt and freshly ground black pepper
  • Preheat the oven to 325 degrees F.

  • Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.

  • Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.

  • Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.

Zesty Slaw:
  • Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.

  • Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

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