Shredded Pork Tacos
Transform your taco night with these mouthwatering Shredded Pork Tacos, a perfect blend of bold spices and tender, slow-cooked pork. This recipe features a succulent pork shoulder, seasoned with a smoky, aromatic spice rub of chili powder, cumin, and smoked paprika, then seared to lock in flavor before slow cooking with the tangy sweetness of orange juice and savory chicken broth. After hours of cooking to fork-tender perfection, the pork is shredded and infused with its own flavorful juices. Served on warm corn tortillas and topped with fresh cilantro, zesty pico de gallo, and a squeeze of lime, these tacos are a fiesta of flavors. Optional garnishes like creamy sour cream and crumbly Cotija cheese elevate each bite. Ready in about 6 hours (including slow cooking) and perfect for feeding a crowd, these tacos are your next go-to recipe for satisfying, restaurant-quality meals at home.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Ground cumin
- 2 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 1 large Onion, diced
- 1 cup Chicken broth
- 1 cup Orange juice
- 12 pieces Corn tortillas
- 0.25 cup Cilantro, chopped
- 4 pieces Lime wedges
- 1 cup Pico de gallo
- 0.5 cup Sour cream (optional)
- 0.5 cup Cotija cheese crumbles (optional)
Instructions
1. In a small bowl, combine salt, black pepper, ground cumin, chili powder, smoked paprika, and garlic powder. Rub the spice mixture evenly over the pork shoulder.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-5 minutes per side.
3. In a slow cooker, add the diced onion to create a base layer. Place the seared pork shoulder on top of the onions.
4. Pour chicken broth and orange juice over the pork, ensuring there is enough liquid to keep the pork moist while cooking.
5. Cover the slow cooker and cook on low heat for 6-7 hours, or on high heat for 4-5 hours, until the pork is tender and easily shreds with a fork.
6. Once cooked, transfer the pork to a cutting board and use two forks to shred the meat into small pieces. Optionally, discard any excess fat.
7. Return the shredded pork to the slow cooker and mix it with the remaining juices for extra flavor. Keep warm while preparing tortillas.
8. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side, or until pliable and slightly charred on the edges.
9. Assemble the tacos by adding shredded pork to each tortilla and topping with fresh cilantro, pico de gallo, and a squeeze of lime. Optionally, add sour cream and Cotija cheese crumbles for extra flavor.
10. Serve immediately and enjoy your flavorful shredded pork tacos!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 784 mg | 17% | |
*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.
