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Street Tacos with Chipotle Shredded Pork

Street Tacos with Chipotle Shredded Pork

Mexican food is always a big hit with my family so I decided to roast a pork shoulder for mini street tacos. I found this Cooking Light recipe that looked good so I decided to give it a try. I adapted it a bit to suit our tastes. The pork smelled fantastic while it roasted all afternoon. The pork was tender and 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. If you love spicy food then use all of the juice. I found some mini corn tortillas at the store that I couldn’t resist but you can use regular tortillas if you can’t find them. I made an Onion and Cilantro Relish, fresh Spicy Fire Roasted Salsa, and fresh Guacamole to go with the mini street tacos. They were a huge hit with all of us and I am looking forward to the leftovers for dinner tomorrow.

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 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. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the Onion and Cilantro Relish (click link for the recipe), Spicy Fire Roasted Salsa (click link for the recipe), and Guacamole (click link for the recipe). Grate some cotija cheese.

                      Street Tacos with Chipotle Shredded Pork   Street Tacos with Chipotle Shredded Pork   Street Tacos with Chipotle Shredded Pork

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.

Street Tacos with Chipotle Shredded Pork

 

Street Tacos with Chipotle Shredded Pork

Street Tacos with Chipotle Shredded Pork

Servings: 10 -12

Ingredients

  • ½ cup sweet yellow onion diced
  • 1 ½ tablespoons honey
  • 1 tsp ground cumin
  • 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

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 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. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat - depending on how spicy you want it.
  • Prepare the onion and cilantro relish (click link up above for the recipe), spicy fire roasted salsa (click link up above for the recipe), and guacamole (click link up above for the recipe). Grate some cotija cheese.
  • 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.
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20 Comments

  1. Se ve increible los preparo los fines de semana la salsa picante està super, Saludos y abrazos

  2. My family would love this! Another one to file for doing soon!!!
    How are you?
    XO Kris

  3. We love Mexican food and we love it really spicy!!! Very nice meal, Pam! XO

  4. I adore shredded pork tacos.. and I’m lovin’ this version with chipotles!!!

  5. marissa rozenski says:

    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??

    1. 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

  6. I love these tacos Pam!

  7. Kim in MD says:

    My family loves almost anything Mexican, Southwest or Tex-Mex! This will be a hit for sure in my house!

  8. Elizabeth says:

    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 )=

    1. Elizabeth,

      I think on the stovetop would be fine… just make sure you simmer on very low.

      Cheers,
      Pam

  9. 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!

  10. 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.

  11. 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!