pulled pork taco

Chef Maria Garza of Farm Boy shares her succulent recipe for pork carnitas. “My absolute favourite way to enjoy pork is cooking the shoulder long and slow,” she shares. Chef María uses a flavourful braising liquid that gives the meat delicious flavour.

Pork Carnitas Tacos

boneless Ontario pork shoulder, cut into 1/2 inch pieces ((about 4 lb/2 kg),)

orange juice ((375 mL))

chicken broth

garlic

white spanish onion,

tbsp ground cumin ((15 mL))

salt ((15 mL))

tsp dried oregano ((10 mL))

tsp black pepper ((5 mL))

tbsp sweetened condensed milk ((30 mL))

cilantro ((300 mL))

corn torillas, warmed

radishes ((250 mL))

salsa ((500 mL))

limes,

Preheat

Bake

In a large roasting pan toss together pork, orange juice, broth, garlic, onion, salt, cumin and pepper to coat evenly. Cover with foil and bake for 3 hours or until pork is tender.

Reduce

Uncover and stir in sweetened condensed milk.Increase oven temperature to 375ºF (190ºC). Return pork to oven, uncovered andbake for 20 to 40 minutes or until most of the liquid is reduced and porkcaramelizes and is falling apart tender.

Shred

Remove garlic cloves and onion chunks and discard. Using two forks, shred meat and discard any large chunks of fat. Taste and adjust seasoning if necessary.

Assemble

Tacos: In a bowl, combine onion and cilantro. Mound pork onto tortillas and top with onion mixture and radishes. Serve with salsa and lime wedges.

🌮🥑🌽 The BEST pulled pork tacos made with slow cooker pulled pork, nestled in tortillas, and then topped in abundance with cilantro lime slaw, pickled red onions, and avocado crema! Learn how to make these classic Mexican-inspired recipes at home! Easy enough for weeknights but also great for events, game day parties, get-togethers like Cinco de Mayo fiestas, or graduation parties!

Pulled Pork Tacos and Toppings

Slow Cooker Pulled Pork (or store bought)

corn tortillas

Cilantro Lime Slaw (below)

Red Onions (below)

Avocado Cream (below)

queso fresco

cilantro (finely minced)

Lime wedges

salsa

red cabbage (thinly sliced)

green cabbage (thinly sliced)

carrots

corn corn

jalapenos (finely minced)

jalapenos brine

lime juice

cumin

salt (or

of a medium/large red onion (peeled and sliced thin)

apple cider vinegar

white vinegar

water

sugar

salt

medium/large Hass avocados

Mexican crema

garlic powder

onion powder

Cook

Pulled Pork Tacos - Make one batch of homemade Slow Cooker Pulled Pork. It&#x27;s a very easy recipe but you need to plan ahead 4 to 8 hours, because it cooks in a slow cooker. Alternatively, you can use store bought pulled pork.

Microwave

Assembly - Place the stack of corn tortillas on a microwave-safe plate, damped a paper towels, wring it out, place it over the tortillas, and microwave on high power for 30 seconds. This helps them be more pliable and less prone to ripping. If you prefer crispy tacos, fry the tortillas in a large skillet with a bit of vegetable or canola oil for about 15 seconds per side.

Fill

Add a bit of pulled pork to each taco, and top with the various toppings you want (see items 4 through 7 below for how to prepare the various options), as well as sprinkling queso fresco, cilatanto, lime juice, or other salsas*, as desired. Note - All toppings are entirely optional and should be added if desired, and to taste.

Cilantro Lime Slaw - To a large bowl, add all the ingredients, stir to combine, and let stand for at least 5 to 10 minutes to soften while you prepare the other toppings. Tip - If you can find a bagged coleslaw type of mix with both red and green sliced cabbage and shredded carrots, use it to save time. Taste and make any necessary salt or seasoning adjustments, to taste. Extra slaw will keep airtight in the fridge for up to 5 days.

HEat

Pickled Red Onions - To a microwave-safe bowl, add the vinegars, sugar, salt, and heat on high power for 30 seconds. Stir to combine.

Marinat

Place the sliced red onions in a Mason jar with a lid or medium bowl, pour the vinegar mixture over the onions, stir to combine, and cover. Let stand for at least 5 to 10 minutes, or up to overnight. You can keep it on your counter or in the fridge if you plan to let the onions marinate for many hours. Extra onions will keep airtight in the fridge for up to 10 to 14 days.

Blend

Avocado Crema - To the canister of a high speed blender or food processor, add all ingredients, and pulse for a couple seconds or whiz until desired texture is achieved. Tip - If you prefer a chunkier texture, you can mash the avocado and whisk everything together by hand. Taste and make any necessary salt or seasoning adjustments, to taste. Extra avocado crema will keep airtight in the fridge for up to 3-4 days. It will oxidize a bit but the crema or sour cream, coupled with the lime juice, will prevent it a bit.

I made this recipe, along with the suggested condiments, exactly as described.  The acid in the condiments works perfectly, I didn't add extra to the taco.  I started the pork last night and turned it off when I woke up this morning (8lbs).  My husband took his first bite and said "Oh Man"....then he said it again.  Big hit, took less time than I thought and I have plenty of leftovers for future tacos.

Highly recommend! (The avacado crema is the BEST)

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Pulled Pork Tacos and Toppings

Top 2 pulled pork taco recipes from across the web

The most viewed pulled pork taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pork Carnitas Tacos

Pulled Pork Tacos and Toppings

The most viewed pulled pork taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine