Mexican Pork
Indulge in the bold, vibrant flavors of Mexican Pork, a succulent dish that combines juicy, spice-rubbed pork shoulder with zesty citrus and smoky seasonings for an unforgettable meal. This hearty recipe features tender, slow-simmered pork infused with chipotle chili powder, cumin, smoked paprika, and a hint of cinnamon, creating a rich depth of flavor. Fresh orange and lime juices, alongside savory chicken broth, ensure every bite is perfectly balanced and melt-in-your-mouth tender. Ideal for taco nights, the shredded pork pairs beautifully with warm corn tortillas, garnished with fresh cilantro for a pop of brightness. Easy to prepare yet incredibly satisfying, this Mexican pork recipe is perfect for entertaining or elevating your weeknight dinner. Whether served as pork tacos or with classic sides like rice and beans, this dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tbsp Olive oil
- 4 cloves Garlic cloves (minced)
- 1 medium Onion (diced)
- 1 tsp Chipotle chili powder
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 0.25 tsp Ground cinnamon
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Fresh ground black pepper
- 0.5 cup Orange juice
- 2 tbsp Lime juice
- 1 cup Chicken broth
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 12 pieces Corn tortillas (optional, for serving)
Instructions
Cut the pork shoulder into large chunks, about 3-4 inches wide, and pat dry with paper towels.
In a small bowl, mix together the chipotle chili powder, ground cumin, dried oregano, ground cinnamon, smoked paprika, salt, and black pepper.
Rub the spice mixture all over the pork, ensuring every piece is coated evenly.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the pork chunks for 2-3 minutes on each side, until browned. Work in batches if necessary to avoid overcrowding the pot.
Remove the browned pork pieces and set them aside on a plate.
Lower the heat to medium and add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes, until softened and fragrant.
Pour in the orange juice, lime juice, and chicken broth, scraping the bottom of the pot to deglaze and pick up any browned bits.
Return the seared pork to the pot, ensuring the pieces are partially submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the pork is fork-tender and easily shredded.
Once the pork is cooked, use two forks to shred the meat directly in the pot, mixing it with the juices for maximum flavor.
If desired, increase the heat to medium-high and allow the shredded pork to cook uncovered for an additional 10-15 minutes to slightly reduce and thicken the sauce.
Serve the Mexican Pork in warm corn tortillas for tacos, or alongside rice and beans. Garnish with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 24.7 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4262 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
