Shredded Pork Tacos
I made this easy shredded pork tacos recipe so I could use my new cooking toy–a tortilla baking rack to make crispy taco shells! The shells were crispy without being greasy and tasted fantastic with the tender pork. My whole family enjoyed these tasty tacos, and I have a feeling I’ll be making them again soon. This easy pork taco recipe paired nicely with Mexican rice and a Mexican watermelon salad.
Shredded Pork Tacos
Pork:
- 1½ – 2 lbs. pork shoulder
- 1 tsp dried oregano
- 1 tsp dried coriander
- 1 tsp dried cumin
- 1 tsp garlic powder
- Sea salt and freshly cracked black pepper, to taste
- 1 tbsp olive oil
- 2 cups of chicken broth
- 1 (7-oz) can of whole green chiles
- 5 cloves of garlic, chopped finely
- Fresh lime juice, to taste, after cooking
Additional Ingredients:
- Corn tortillas or flour tortillas
- Vegetable oil, to taste
Taco Toppings:
- Refried beans, warmed
- Lettuce, shredded
- Black olives, sliced
- Tomatoes, diced
- Extra-sharp cheddar cheese, shredded
- Green onion, diced
- Fresh cilantro, chopped
- Sour Cream
- Salsa
- Guacamole
- Hot sauce
How to Make Shredded Pork Tacos:
Preheat the oven to 275 degrees.
Season the entire pork roast by combining the oregano, coriander, cumin, garlic powder, sea salt, and freshly cracked black pepper in a small dish until well-mixed. Coat the entire roast evenly with the seasoning mix.
Sear the pork roast by warming the olive oil in a small Dutch oven over medium-high heat. Once hot, add the seasoned pork roast and sear on all sides.
Add the chicken broth, whole green chiles, and chopped garlic. Cover with a lid.
Slowly cook the pork by placing the Dutch oven in the oven for 2 hours.
Flip the roast over, cover it with a lid, and return to the oven for 1½ to 2 hours or until the meat is tender and shreds easily with a fork.
Remove from the oven and pick through to remove as much fat as possible.
Shred the meat and mix it with the pan juices. Add lime juice to taste and toss to mix well. Cover with a lid until needed.
Preheat the oven to 350 degrees.
Bake the tortillas by draping them over the baking rack, then brushing them with vegetable oil or cooking spray. Side Note: If you don’t have the tortilla baking rack, drape them directly over two lines on the oven baking rack. It works well!
Place in the oven and bake for 7-10 minutes, or until golden brown. Side Note: If you would like fried taco shells, click here for the instructions.
Prepare the tacos once the tortillas are baked (or fried), by filling the shell with warm refried beans, shredded pork, lettuce, tomatoes, olives, green onions, cheese, and cilantro.
Serve immediately with fresh sour cream, guacamole, salsa, and hot sauce. Enjoy.
Equipment
- Tortilla Cooking Rack or Small Skillet (for frying)
Ingredients
Pork:
- 1½ - 2 lbs. pork shoulder
- 1 tsp dried oregano
- 1 tsp dried coriander
- 1 tsp dried cumin
- 1 tsp garlic powder
- Sea salt and freshly cracked black pepper to taste
- 1 tbsp olive oil
- 2 cups of chicken broth
- 1 7-oz can of whole green chiles
- 5 cloves of garlic chopped finely
- Fresh lime juice to taste, after cooking
Additional Ingredients:
- Corn tortillas or flour tortillas
- Vegetable oil to taste
Taco Toppings:
- Refried beans warmed
- Lettuce shredded
- Black olives sliced
- Tomatoes diced
- Extra-sharp cheddar cheese shredded
- Green onion diced
- Fresh cilantro chopped
- Sour Cream
- Salsa
- Guacamole
- Hot sauce
Instructions
- Preheat the oven to 275 degrees.
- Season the entire pork roast by combining the oregano, coriander, cumin, garlic powder, sea salt, and freshly cracked black pepper in a small dish until well-mixed. Coat the entire roast evenly with the seasoning mix.
- Sear the pork roast by warming the olive oil in a small Dutch oven over medium-high heat. Once hot, add the seasoned pork roast and sear on all sides.
- Add the chicken broth, whole green chiles, and chopped garlic. Cover with a lid.
- Slowly cook the pork by placing the Dutch oven in the oven for 2 hours.
- Flip the roast over, cover it with a lid, and return to the oven for 1½ to 2 hours or until the meat is tender and shreds easily with a fork.
- Remove from the oven and pick through to remove as much fat as possible.
- Shred the meat and mix it with the pan juices. Add lime juice to taste and toss to mix well. Cover with a lid until needed.
- Preheat the oven to 350 degrees.
- Bake the tortillas by draping them over the baking rack, then brushing them with vegetable oil or cooking spray. Side Note: If you don't have the tortilla baking rack, drape them directly over two lines on the oven baking rack. It works well!
- Place in the oven and bake for 7-10 minutes, or until golden brown. Side Note: If you would like fried taco shells, click here for the instructions.
- Prepare the tacos once the tortillas are baked (or fried), by filling the shell with warm refried beans, shredded pork, lettuce, tomatoes, olives, green onions, cheese, and cilantro.
- Serve immediately with fresh sour cream, guacamole, salsa, and hot sauce. Enjoy.
