Jul 14 2026
Restaurants›440 Main›Street Style Pulled Pork Tacos Recipe

Street Style Pulled Pork Tacos Recipe

Inspired by 440 Main
Time4h
Serves4

Slow-braised pulled pork wrapped in corn tortillas topped with salsa verde, freshly made pico de gallo, and cotija cheese. Under 500 Calories. Gluten-free when ordered with corn tortillas.

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Ingredients

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Pulled Pork

Taco Assembly

Pico de Gallo

Method

Pulled Pork Preparation

  1. 1

    Sear the Pork

    In a large skillet, heat olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, cumin, and smoked paprika. Sear the pork on all sides until browned, about 5-7 minutes.

  2. 2

    Sauté Aromatics

    Remove the pork from the skillet and set aside. In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

  3. 3

    Braise the Pork

    Add the pork back to the skillet along with the chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook for about 3-4 hours, or until the pork is tender and easily pulled apart.

  4. 4

    Shred the Pork

    Once cooked, remove the pork from the skillet and shred it using two forks. Return the shredded pork to the skillet and combine with the juices.

Pico de Gallo Preparation

  1. 5

    Chop Vegetables

    Dice the tomatoes, onion, and jalapeño finely. Place in a bowl.

  2. 6

    Mix Ingredients

    Add chopped cilantro and the juice of one lime to the bowl. Mix well and season with salt to taste.

Taco Assembly

  1. 7

    Heat Tortillas

    In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

  2. 8

    Assemble Tacos

    Take a warmed tortilla and fill it with shredded pulled pork, a spoonful of salsa verde, pico de gallo, and crumbled cotija cheese. Garnish with chopped fresh cilantro and a squeeze of lime juice.

  3. 9

    Serve

    Serve the tacos warm with additional lime wedges and salsa verde on the side.

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