Street Tacos with Chipotle Shredded Pork
I found this easy street tacos with chipotle shredded pork Cooking Light recipe that looked good so I made it for dinner. The pork smelled fantastic while roasted all afternoon and turned out tender, juicy, and shredded easily. The sauce was VERY spicy so I only spooned enough on the shredded pork to give it juice and flavor without being too spicy for my kids. I served these street tacos with Onion and Cilantro Relish, fresh Spicy Fire Roasted Salsa, and fresh Guacamole and they were a huge hit with all of us.
Street Tacos with Chipotle Shredded Pork
Ingredients:
- ½ cup sweet yellow onion diced
- 1 ½ tablespoons honey
- 1 tsp ground cumin
- ⅛ tsp ground cinnamon
- 9 large garlic cloves peeled
- 3 chipotle chiles canned in adobo sauce
- Juice of 1 large lime or 2 small limes
- 1 tbsp vegetable oil
- 1 3-pound boneless pork shoulder, trimmed
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 ½ cups chicken broth
Serving:
- Onion and Cilantro Relish
- Spicy Fire Roasted Salsa
- Guacamole
- Cotija cheese, shredded
- Fresh cilantro, chopped
How to Make Street Tacos with Chipotle Shredded Pork
Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.
Heat the vegetable oil in a Dutch oven over medium-high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes on each side.
Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place it into the oven and bake for 3-4 hours.
Remove from the oven and allow to cool for a bit then carefully remove the extra fat from the meat. Shred the pork with two forks and place it into a serving bowl. Spoon some or all of the sauce over the meat–depending on how spicy you want it.
Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry small skillet, flipping often, for a minute.
Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.
Equipment
Ingredients
- ½ cup sweet yellow onion diced
- 1 ½ tablespoons honey
- 1 tsp ground cumin
- ⅛ tsp ground cinnamon
- 9 large garlic cloves peeled
- 3 chipotle chiles canned in adobo sauce
- Juice of 1 large lime or 2 small limes
- 1 tbsp vegetable oil
- 1 3 lb boneless pork shoulder, trimmed
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 ½ cups chicken broth
Instructions
- Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.
- Heat the vegetable oil in a Dutch oven over medium-high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes on each side.
- Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven and bake for 3-4 hours.
- Remove from the oven and allow it to cool then carefully remove the extra fat from the meat.
- Shred the pork with two forks and place it into a serving bowl. Spoon some or all of the sauce over the meat–depending on how spicy you want it.
- Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute.
- Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.
Se ve increible los preparo los fines de semana la salsa picante està super, Saludos y abrazos
Wonderful tacos, Pam. I will have to look out for some canned chipotle chiles to try too.
My family would love this! Another one to file for doing soon!!!
How are you?
XO Kris
We love Mexican food and we love it really spicy!!! Very nice meal, Pam! XO
I adore shredded pork tacos.. and I’m lovin’ this version with chipotles!!!
The food looks delis, but I have to confess- I was completely distracted by that plate! I am searching for an everyday dish pattern that is bold and colorful, so that really caught my eye. Might I enquire where you obtained such gorgeousness??
Marissa,
My husband bought it for me at Home Goods several years ago. It’s a Gates Ware plate from the El Mirasol Collection designed in California by Laurie Gates.
Cheers,
Pam
This would be a huge hit at my house too!!!
I love these tacos Pam!
My family loves almost anything Mexican, Southwest or Tex-Mex! This will be a hit for sure in my house!
This is a meal I would love. Looks delicious.
I can’t wait to try this…thanks for posting! So you think I could prepare it on the stovetop? My oven is out of commission )=
Elizabeth,
I think on the stovetop would be fine… just make sure you simmer on very low.
Cheers,
Pam
high on my bucket list is to eat an actual street taco in mexico. i may very well regret it later, but i’ll bet it’ll taste amazing. i like your version!
These tacos are so fun! I love all things Tex-Mex.
I love those little soft taco shells and I can’t always find them around here. Great looking meal.
Pinned it. Our favorite local truck has a chipotle coffee rubbed pork taco with cilantro lime crema. I might have to use this recipe for a “jumping off point” for trying to make one like theirs.
These look great! Just like proper street food. I’d never think of roasting a shoulder just for tacos but it looks well worth it!