Soft Pork Tacos with Spicy Black Beans
Delight your taste buds with these irresistibly flavorful Soft Pork Tacos with Spicy Black Beans—a perfect combination of tender, marinated pork shoulder and bold, zesty black beans. Infused with lime juice, garlic, cumin, and chili powder, the slow-roasted pork is shredded to perfection, creating a juicy, melt-in-your-mouth filling for soft tortillas. A side of sautéed black beans, spiced with jalapeño, paprika, and red onion, adds a fiery kick, balancing the richness of the meat. Pile on your favorite toppings—crisp shredded lettuce, diced tomatoes, creamy sour cream, and tangy cheddar cheese—for a taco night that brings vibrant flavors and textures to your table. Ready in just over an hour and serving up to four, these tacos are ideal for a savory family dinner or a lively fiesta with friends.
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Recipe Information
Ingredients
- 1 pound Boneless pork shoulder
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 limes Juice of lime
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 pieces Small corn or flour tortillas
- 15 ounces Canned black beans, rinsed and drained
- 1 piece Jalapeño pepper, finely diced
- 1 cup Red onion, diced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoons Ground paprika
- 1 cup Shredded lettuce
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 1 cup Diced tomatoes
Instructions
Preheat the oven to 325°F (160°C).
In a small bowl, mix lime juice, olive oil, garlic, cumin, chili powder, salt, and black pepper to create a marinade.
Rub the marinade all over the pork shoulder and place it in a baking dish. Cover with aluminum foil and bake for 40 minutes, turning halfway through.
While the pork cooks, prepare the spicy black beans. Heat 1 tablespoon of olive oil in a saucepan over medium heat.
Sauté the diced red onion and jalapeño pepper until softened, about 3–4 minutes.
Add the black beans, ground paprika, and a pinch of salt. Cook for another 5 minutes, stirring occasionally, and set aside.
Remove the pork from the oven and shred it using two forks. Set aside.
Warm the tortillas in a dry skillet over medium heat or in the microwave wrapped in a damp paper towel for about 20 seconds.
Assemble the tacos by layering shredded pork, black beans, shredded lettuce, diced tomatoes, sour cream, and cheddar cheese onto each tortilla.
Garnish with fresh cilantro, fold, and serve immediately.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 32.3 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1618 mg | 124% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3592 mg | 76% | |
*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.
