Pork Taco Recipe
Make Pork Taco Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Braising & Finishing
Tacos & Toppings
Method
Pork & Marinade
- 1
Prepare pork and marinade
Place the pork shoulder chunks in a large bowl. In a separate bowl, whisk together orange juice, lime juice, apple cider vinegar, olive oil, minced garlic, cumin, oregano, smoked paprika, chili powder, ground coriander, salt, and black pepper until combined.
- 2
Marinate
Pour the marinade over the pork, toss to coat thoroughly, cover, and refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 20–30 minutes at room temperature.
Braising & Finishing
- 3
Sear the pork
Heat a heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil (from the olive oil allotted) and sear pork pieces in batches until browned on all sides, about 3–4 minutes per batch. Remove browned pork to a plate and repeat until all pieces are seared.
- 4
Deglaze and braise
Reduce heat to medium. Add the reserved marinade to the pot and scrape any browned bits from the bottom. Add the stock, bay leaf, and chopped chipotle (if using). Return all pork to the pot. Bring to a gentle simmer, cover, then transfer to a preheated oven at 325°F (160°C) or continue simmering on very low on the stovetop.
- 5
Slow-cook until tender
Braise in the oven for 2 to 2½ hours (or simmer on stovetop 2–2½ hours), until the pork is very tender and pulls apart with a fork. Check at 90 minutes to ensure there’s still some liquid; add a splash of stock or water if too dry.
- 6
Shred and finish
Remove the pot from oven/stove. Transfer pork to a cutting board and shred with two forks, discarding large pieces of fat and the bay leaf. If the braising liquid is thin, simmer it uncovered for a few minutes on the stovetop to concentrate flavors; then return shredded pork to the pan and toss in the reduced sauce. Stir in chopped cilantro and adjust salt and pepper to taste. Keep warm.
Tacos & Toppings
- 7
Warm tortillas
Warm tortillas on a dry skillet or comal over medium-high heat for about 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.
- 8
- 9
Serve
Serve immediately with extra cilantro, lime wedges, and hot sauce on the side.