Best Pulled Pork Tacos Recipes

PULLED PORK TACOS

Steps:

• For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
• Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
• Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
• When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

MEXICAN PULLED PORK TACOS

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

CROCK POT PULLED PORK TACOS

Steps:

• Place the first 7 ingredients in a bowl and mix.
• Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
• Pour the jar of salsa around the pork shoulder.
• Cook on low heat for 8-12 hours.
• Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
• Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
• Place the pork into the tortillas.
• Serve with desired accompaniments.

SLOW COOKER PULLED PORK FOR TACOS

Steps:

• Place pork roast in the bottom of a slow cooker.
• Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
• Cover and cook on Low until fork-tender, about 8 hours. Remove pork and shred with 2 forks.

KOREAN PULLED PORK TACOS

Steps:

• Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

PULLED-PORK TACOS

Steps:

• In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.

SOUS VIDE CARNITAS FOR TACOS (CRISPY MEXICAN-STYLE PULLED PORK) RECIPE

Steps:

• Combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl. Split orange into quarters and squeeze juice into bowl before adding rest of orange. Season generously with kosher salt and toss to combine. Transfer contents to a vacuum bag and seal. When ready to cook, set sous vide cooker to desired temperature according to chart above. Add bag to sous vide bath and cook for recommended time according to chart above. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight. When meat is cooked, remove from water bath and transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet. (Discard aromatics and excess liquid, or reserve liquid and blend it in with your salsa.) When it is cool enough to handle, shred meat roughly using 2 forks or your fingers. Spread evenly over baking sheet. Pork can be prepared up to this point and refrigerated in a sealed container for up to 5 days before serving. When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes. Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.

ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)

Steps:

• In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
• Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
• Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
• Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
• Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
• I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.

QUICK PULLED PORK TACOS

Steps:

• Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.

PULLED PORK TACOS WITH PINEAPPLE SALSA

Steps:

• Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
• Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
• Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE

Steps:

• For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
• Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
• Prepare the roaster box according to manufacturer's instructions.
• Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
• Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
• Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
• Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

PULLED PORK SOFT TACOS

Steps:

• Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
• Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.

PAT'S PULLED PORK TACOS

Steps:

• 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.
• 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.

CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAIS RECIPE

Steps:

• 1. Special equipment: roaster box with probe thermo- meter, such as La Caja China; sufficient charcoal to cook pork butt for 4 to 5 hours (about 30 pounds) 2. For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. 3. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. 4. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours. 5. Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pep- per. 6. Prepare the roaster box according to manufacturer's instructions. 7. Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. 8. Cook for 1 hour, flip, and cook another 2 hours. 9. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. 10. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze. 11. Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat. Chipotle Mayonnaise: 3/4 cup mayonnaise 2 tablespoons pureed chipotles en adobo Juice of 1/2 lime Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth. Sour Orange, Red Cabbage and Jicama Slaw: 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon granulated sugar 1/2 jicama, grated on large holes of box grater 1/2 small red onion, grated on large holes of box grater 1/4 head red cabbage, grated on large holes of box grater 1 large carrot, grated on large holes of box grater 3 tablespoons chopped fresh cilantro Salt and freshly ground black pepper Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

BANH MI TACOS WITH PULLED PORK

Steps:

• For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl. Let the mixture stand for 5 minutes. Pour the rice vinegar over the mixture. Cover and refrigerate at least 24 hours or up to one week.
• For the braised pulled pork: Preheat the oven to 300 degrees F.
• Rub the pork with the salt and pepper. Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes. Carefully place the pork into the hot pan, fat-side down. Cook until browned, 4 to 5 minutes. Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more.
• Transfer the pork to a plate, leaving all its juices in the pan. Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes. Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme. Continue cooking over medium heat until fragrant, about 5 minutes. Add the cider, and stir, scraping the browned bits from the bottom of the pan. Add the chicken broth, and bring to a boil. Remove the pan from the heat.
• Place the pork in the pan, on top of the vegetables. Cover the pan, and place it in the oven. Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours. Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot. Strain and discard the solids, saving the braising liquid. Pour the strained liquid over the shredded pork.
• For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot. Simmer the mixture over low heat for 90 minutes to allow the flavors to develop. Strain and discard the solids, saving the liquid. In a small bowl, stir together the cold water and cornstarch to create a slurry. Stir the slurry into the hot liquid until it is thick. Set the sauce aside until the pork is ready.
• Pour the umami sauce over the pork and use tongs to toss. This can be done the day before serving¿¿just reheat the pork when you are ready to assemble the tacos.
• For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined.
• For the tacos: Preheat a griddle or large frying pan over medium heat. For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three. Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds. Stack the hot tortillas on a plate.
• Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish. Top with some umami pork, and drizzle with sriracha mayo.

SLOW COOKER PULLED PORK TACOS

Steps:

• In a 4-6 quart slow cooker, combine salsa, chili powder, oregano, cocoa and salt.
• Add pork and turn to coat.
• Cook covered on high 4-5 hours or low 7-8 hours.
• Shred with 2 forks and stir into cooking liquid.
• Serve with warm tortillas, cilantro, lime, salsa and anything else you like in your tacos or burritos.

CROCK POT PULLED PORK TACOS AND THEN SOME

Steps:

• Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
• PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours.
• REMOVE THE ROAST and let rest for 30 minutes.
• PULL roast apart with two forks.
• Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag.
• SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro.
• DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese.
• FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!

PULLED PORK TACOS WITH CRUNCHY SLAW

Steps:

• 1. In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves. 2. Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day. 3. Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes, if desired Crunchy Slaw with Radishes: In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes and raisins; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.

PULLED PORK TACOS WITH CITRUS SALSA

Steps:

• For the pork: Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper.
• For the salsa: Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated.
• To serve: Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.

HONEY BBQ PULLED PORK TACOS

Steps:

• Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
• Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
• Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
• Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.