Mexican Pork with Escabeche Spice Rub
Indulge in the rich and bold flavors of Mexican Pork with Escabeche Spice Rub, a slow-roasted dish that's bursting with fragrant spices and zesty accents. This recipe features tender, melt-in-your-mouth pork shoulder rubbed with a vibrant blend of cumin, smoked paprika, oregano, chili powder, and garlic. Searing the meat locks in its natural juices before it’s slow-cooked alongside tangy lime juice, white vinegar, sautéed onions, and spicy jalapeños for a mouthwatering finish. Perfectly seasoned and shredded, this pork makes an irresistible filling for tacos, burritos, or a standalone entrée garnished with fresh cilantro. With minimal prep time and the oven doing most of the work, this dish is an effortless way to bring the bold, authentic flavors of Mexican cuisine to your table. Keywords: Mexican pork recipe, escabeche spice rub, slow-roasted pork, taco filling, flavorful pork.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tbsp Olive oil
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh lime juice
- 1 tbsp White vinegar
- 1 medium White onion (thinly sliced)
- 1 Jalapeño (sliced)
- 2 tbsp Fresh cilantro (chopped)
- 8 Tortillas (optional, for serving)
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix together the cumin, coriander, smoked paprika, oregano, chili powder, garlic powder, salt, and black pepper to create the escabeche spice rub.
Pat the pork shoulder dry with paper towels and rub the spice mixture evenly over the entire surface of the meat.
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.
Add the sliced white onion and jalapeño to the pot with the pork. Squeeze in the lime juice and pour in the white vinegar. Stir to combine and coat the onions and jalapeño in the juices.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Roast for about 3.5 to 4 hours, or until the pork is fork-tender and easily shreds with a fork.
Remove the Dutch oven from the oven and let the pork rest for about 15 minutes.
Using two forks, shred the pork directly in the pot, mixing it with the juices, onions, and jalapeños.
Sprinkle with fresh cilantro before serving.
Serve the pork warm with tortillas, or as desired, and enjoy!
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 14.3 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 3339 mg | 71% | |
*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.
