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Green Chile Pulled Pork Taco Recipe

Name: Bashful Bandit Barbecues Green Chile Pulled Pork Taco Recipe
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb pork shoulder (boneless), trimmed and cut into 3–4 lb pieces; 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tsp ground cumin; 1 tsp garlic powder; 1 tbs olive oil; 1 cup yellow onion, coarsely chopped; 4 cloves fresh garlic cloves, smashed; 1 cup green chiles (roasted, peeled, chopped) — e.g., Hatch or poblano; 1 cup green chile salsa or tomatillo salsa; 1 cup low-sodium chicken broth; 2 tbs apple cider vinegar; 1 tbs brown sugar (light); 1 tsp dried oregano (Mexican or regular); 12 pieces small corn tortillas (6-inch) or flour tortillas; 1 cup shredded Monterey Jack or cheddar; 3 stalks green onion, thinly sliced; 0.5 cup fresh cilantro, chopped; 4 pieces lime wedges; 0.5 cup pickled red onions (optional); 0.5 cup sour cream or crema; 1 pieces avocado, sliced (optional); 2 tsp cooking oil (for tortillas)

Inspired by Bashful Bandit Barbecue

Time5h

Serves6

Make Green Chile Pulled Pork Taco Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Marinade

2 lb pork shoulder (boneless), trimmed and cut into 3–4 lb pieces

1 1/2 tbs kosher salt

1 tsp Black pepper, freshly ground

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tbs olive oil

1 cup yellow onion, coarsely chopped

4 cloves fresh garlic cloves, smashed

1 cup green chiles (roasted, peeled, chopped) — e.g., Hatch or poblano

1 cup green chile salsa or tomatillo salsa

1 cup low-sodium chicken broth

2 tbs Apple cider vinegar

1 tbs brown sugar (light)

1 tsp dried oregano (Mexican or regular)

Taco Assembly & Garnishes

12 pieces small corn tortillas (6-inch) or flour tortillas

1 cup shredded Monterey Jack or cheddar

3 stalks green onion, thinly sliced

1/2 cup Fresh cilantro, chopped

4 pieces Lime wedges

1/2 cup pickled red onions (optional)

1/2 cup sour cream or crema

1 pieces avocado, sliced (optional)

2 tsp cooking oil (for tortillas)

Method

Pork & Marinade

Prepare pork

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, ground cumin, and garlic powder in a small bowl. Rub the spice mix evenly over all sides of the pork. Let rest 15 minutes at room temperature (or refrigerate up to overnight, covered).

Sear (optional but recommended)

Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. When shimmering, brown the pork on all sides, 3–4 minutes per side, until a golden crust forms. Transfer the pork to the slow cooker or keep in the Dutch oven for braising.

Build braising liquid

In the cooking vessel (slow cooker or Dutch oven), add the chopped onion, smashed garlic, roasted chopped green chiles, green chile or tomatillo salsa, chicken broth, apple cider vinegar, brown sugar, and dried oregano. Stir to combine and nestle the seared pork into the liquid so the liquid comes halfway up the meat. If using a slow cooker, cover.

Cook low and slow

Slow cooker: Cook on low for 8 hours or high for 4–5 hours until the pork is fall-apart tender. Oven braise: Cover the Dutch oven and bake at 300°F (150°C) for 3.5–4 hours until very tender. Stovetop braise: Simmer gently, covered, for 3.5–4 hours, turning once, until fork-tender.

Shred and finish

Remove pork to a large cutting board or bowl. Use two forks to shred the meat finely, discarding any large bits of excess fat. Skim fat from the braising liquid, then spoon 1 to 1 1/2 cups of the reduced braising sauce over the shredded pork and toss to coat — add more sauce to taste. Taste and adjust seasoning with salt, pepper, or a squeeze of lime if desired. Keep warm.

Taco Assembly & Garnishes

Warm tortillas

Warm a dry skillet over medium heat. Lightly brush or spray both sides of each tortilla with a little cooking oil. Warm tortillas, one or two at a time, 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place about 2–3 tablespoons (or desired amount) of the shredded green chile pork onto each tortilla. Top each taco with a sprinkle of shredded cheese, some sliced avocado (if using), thinly sliced green onion, and chopped cilantro. Add pickled red onions for brightness and a dollop of sour cream or crema.

Serve

Serve immediately with lime wedges for squeezing over the tacos. Provide extra hot sauce or additional salsa on the side. Leftover pork keeps well refrigerated up to 4 days and may be reheated with a splash of chicken broth to loosen the sauce.