Spicy Pork Tacos
Experience the bold and vibrant flavors of Spicy Pork Tacos, a recipe that transforms tender, slow-cooked pork shoulder seasoned with smoky paprika, fragrant cumin, and a burst of citrus into irresistible taco perfection. Braised in a rich blend of orange and lime juices, this melt-in-your-mouth pork is packed with deep, zesty flavors. Served on warm corn tortillas and topped with crisp radishes, creamy avocado slices, and fresh cilantro, each bite is a fiesta for your taste buds. Perfect for gatherings or a hearty family dinner, these tacos are easy to prepare yet deliver authentic, restaurant-quality satisfaction. Whether you're a fan of Mexican-inspired cuisine or simply seeking a comforting meal with a kick, Spicy Pork Tacos are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large onion
- 3 none garlic cloves
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup orange juice
- 0.25 cup lime juice
- 12 none corn tortillas
- 0.25 cup cilantro
- 5 none radishes
- 1 none avocado
Instructions
Preheat your oven to 300°F (150°C).
Cut the pork shoulder into large chunks, about 3 inches each.
In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the pork chunks to the pot in batches, searing them until they are browned on all sides. Remove and set aside.
Reduce the heat to medium. Dice the onion and mince the garlic cloves.
Add the diced onion to the pot and sauté until translucent, about 5 minutes.
Add minced garlic, cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes until the spices are fragrant.
Return the pork to the pot with its juices, then add orange juice and lime juice.
Stir to combine all ingredients. Bring the mixture to a simmer.
Cover the pot and place it in the preheated oven. Cook for 3.5 to 4 hours, or until the pork is very tender and easy to shred with a fork.
Once cooked, remove the pot from the oven. Use two forks to shred the pork into bite-sized pieces, mixing it with the sauce in the pot.
Warm the corn tortillas in a skillet over medium heat or directly over a low flame for a few seconds on each side.
Slice the radishes and avocado. Chop the cilantro.
Assemble the tacos by placing shredded pork onto each tortilla. Top with radish slices, avocado slices, and a sprinkle of cilantro.
Serve the tacos warm and enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 533 mg | 23% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 749 mg | 16% | |
*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.
