Pulled Pork Or Pulled Chicken Tacos Recipe

Prepare and season

Pat the pork shoulder or chicken thighs dry with paper towels. Mix smoked paprika, ground cumin, brown sugar, dried oregano, kosher salt and black pepper in a small bowl. Rub the spice mixture all over the meat, pressing to adhere.

Sear (optional)

Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Sear the meat on all sides until nicely browned, 3–4 minutes per side. Transfer meat to a slow cooker or a heavy ovenproof pot (Dutch oven).

Slow cook

Add the halved onion, smashed garlic cloves and 1 cup stock around the meat. Drizzle remaining 1 tablespoon olive oil and cover. For slow cooker: cook on low for 6–7 hours or high 3–4 hours until meat shreds easily. For oven: cover and bake at 300°F (150°C) for 3–4 hours until tender.

Shred and finish

Remove meat to a cutting board and shred using two forks (or kitchen claws). Skim and discard large pieces of fat. Return shredded meat to the cooking liquid in the pot/slow cooker and stir in 2 tablespoons fresh lime juice. Adjust seasoning with up to 1/2 teaspoon more salt if needed. Keep warm until assembly.

Combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar and 1/2 teaspoon salt in a small saucepan. Bring just to a simmer to dissolve sugar and salt, then remove from heat. Place sliced red onion and jalapeños in a heatproof jar or bowl and pour the hot brine over them. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours). Keep refrigerated until ready to use.

In a large bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons lime juice, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add shredded cabbage, grated carrot and chopped cilantro. Toss until evenly coated. Taste and adjust lime, salt or honey as needed. Refrigerate until assembly.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Keep wrapped to stay warm.

Assemble tacos: place about 2–3 tablespoons of shredded pork or chicken in each tortilla. Top with a small handful (about 2 tablespoons) of slaw, a spoonful of pickled onions and jalapeños, and 1–2 tablespoons crumbled queso fresco. Garnish with cilantro leaves and a squeeze of lime. Add hot sauce if desired.

Serve: arrange tacos on a platter and pass extra pickles, queso, lime wedges and hot sauce at the table. Leftover meat keeps in an airtight container with its juices for up to 4 days; reheat gently with a splash of stock.