Pulled Pork Tacos
Get ready to transform taco night with these irresistible Pulled Pork Tacos, a flavorful fusion of tender slow-cooked pork shoulder and zesty homemade slaw. The pork is seasoned with a smoky, sweet spice rub and braised in barbecue sauce and chicken broth for hours, delivering melt-in-your-mouth perfection that's bursting with bold flavors. Topped with a crisp, tangy cabbage slaw mixed with jalapeño, carrot, and cilantro, these tacos achieve a perfect balance of savory and refreshing. Served on warm corn tortillas and finished with a squeeze of lime, this recipe is a great option for family dinners, parties, or anytime you crave a restaurant-quality meal at home. Perfect for pulled pork lovers, taco enthusiasts, and fans of Tex-Mex cuisine alike!
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Recipe Information
Ingredients
- 3 pounds pork shoulder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 2 tablespoons brown sugar
- 1 cup barbecue sauce
- 1 cup chicken broth
- 12 corn tortillas
- 2 cups cabbage
- 1 large carrot
- 0.5 red onion
- 0.5 cup fresh cilantro
- 2 lime
- 1 jalapeño
- 0.25 cup mayonnaise
- 2 tablespoons vinegar
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, cumin, and brown sugar.
Rub the pork shoulder with the spice mixture, ensuring it is evenly coated.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.
Pour the barbecue sauce and chicken broth over the pork.
Cover the pot with a lid and place it in the preheated oven. Cook for about 5-6 hours, or until the pork is tender and easily shreds with a fork.
While the pork is cooking, make the slaw: Thinly slice the cabbage, shred the carrot, and finely slice the red onion and jalapeño.
In a large bowl, combine the cabbage, carrot, red onion, jalapeño, and cilantro.
In a separate small bowl, mix together the mayonnaise, juice of 1 lime, and vinegar. Add salt and pepper to taste.
Pour the dressing over the slaw mix and toss to coat evenly. Cover and refrigerate until ready to use.
Once the pork is ready, remove from oven and shred with two forks.
Warm the corn tortillas in a dry skillet over medium heat or directly over a gas burner to char slightly.
Assemble the tacos by placing a generous amount of pulled pork on each tortilla.
Top with the slaw mixture and a squeeze of fresh lime juice from the remaining lime.
Serve immediately and enjoy your delicious pulled pork tacos!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 22.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1070 mg | 23% | |
*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.
