Get ready to transform your dinner table with the most tender, flavor-packed pulled pork tacos that will make your taste buds dance! These aren't just any tacos - they're a slow-cooked, melt-in-your-mouth Mexican masterpiece that takes just minutes of prep and delivers maximum deliciousness. Imagine succulent pork shoulder braised to perfection, seasoned with a bold blend of spices, and nestled in crispy taco shells that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Taco shells
- Toppings (cilantro, onions, lime)
Instructions
- Prepare the pork shoulder by patting it dry with paper towels and generously seasoning all sides with salt, pepper, chili powder, cumin, and paprika.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the pork from the pot and set aside. In the same pot, sauté chopped onions and minced garlic until fragrant and slightly translucent, about 2-3 minutes.
- Return the pork shoulder to the pot and pour in the chicken broth. The liquid should come about halfway up the sides of the meat.
- Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Braise the pork for 7-8 hours, or until the meat is extremely tender and easily pulls apart with a fork.
- Remove the pork from the oven and let it rest for 15-20 minutes. Using two forks, shred the meat, discarding any large pieces of fat.
- Skim excess fat from the braising liquid and mix a small amount back into the shredded pork for added moisture and flavor.
- Warm the taco shells according to package instructions. Fill each shell with the pulled pork and garnish with fresh cilantro, diced onions, and a squeeze of lime juice.
- Serve immediately while the pork is warm and the taco shells are crisp.
Tips
- Choose the right cut: Always use pork shoulder (also called pork butt) for the most tender, juicy results.
- Searing is crucial: Take time to brown the meat before braising to develop deep, rich flavors.
- Low and slow is the key: Braising at a low temperature for several hours ensures the meat becomes incredibly tender.
- Don't skip resting: Allow the meat to rest after cooking to help redistribute the juices.
- Customize your toppings: While cilantro, onions, and lime are classic, feel free to add your favorite garnishes like salsa, sour cream, or avocado.
- Make ahead friendly: This recipe is perfect for meal prep - the pulled pork can be stored in the refrigerator for 3-4 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
