Pat's Pulled Pork Tacos

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 20 min
  • Cook: 1 hr 55 min
  • Yield: 8 servings
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Ingredients

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

Directions

  1. Preheat the oven to 325 degrees F.
  2. Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
  3. 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.
  4. 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:

  1. Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
  2. 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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