Pulled Pork Or Chicken Tacos Recipe

Prepare and season

If using pork: trim excess fat and cut into 2–3 large chunks so it fits in your pot or slow cooker. If using chicken thighs: trim any excess fat. Pat the meat dry with paper towels. Rub olive oil over the meat, then sprinkle with 1 1/2 tsp salt and 3/4 tsp black pepper, rubbing to coat evenly.

Sear (optional but recommended)

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add a little neutral oil and sear the meat on all sides until browned, about 3–4 minutes per side. This step adds flavor but can be skipped if you’re short on time or using a slow cooker.

Combine aromatics and liquid

To the pot with the seared meat (or directly into a slow cooker), add the sliced onion and minced garlic. Pour in chicken broth, orange juice, and lime juice. Stir in minced chipotle in adobo, 1 tbsp adobo sauce, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Nestle the meat into the liquid so it is partially submerged but not fully covered.

Braise on stovetop or oven

Stovetop: Bring the liquid to a simmer, then reduce heat to low, cover, and gently simmer for 2.5–3 hours for pork (until very tender and falling apart) or 45–60 minutes for chicken (until internal temperature reaches 165°F and meat shreds easily). Oven: Preheat to 300°F (150°C), cover the pot and cook in the oven 2.5–3 hours for pork or 45–60 minutes for chicken. Slow cooker: Cook on low for 6–8 hours for pork or 3–4 hours for chicken. Check occasionally and add a splash of broth if it looks dry.

Shred and finish

When the meat is fork-tender, transfer it to a cutting board or large bowl. Use two forks to shred into bite-sized pieces. Skim and discard any excess fat from the cooking liquid, then return 1/2–1 cup of the braising liquid to the shredded meat to keep it moist and saucy. Taste and adjust seasoning with extra salt, lime juice, or a teaspoon of brown sugar or adobo sauce if needed.

Make crema

Whisk together 1/2 cup sour cream (or crema), 1 tbsp lime juice, 1/2 tsp honey, and 1/4 tsp salt until smooth. Refrigerate until ready to use.

Warm tortillas

Warm tortillas on a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Keep wrapped in a clean towel to stay warm.

Build each taco by placing 2–3 tablespoons of the shredded pork or chicken onto a warm tortilla.

Top with a drizzle of the lime crema, a sprinkle of crumbled cotija, chopped cilantro, diced red onion, sliced radishes, a few pickled jalapeño rings, and avocado slices as desired.

Serve with lime wedges and extra hot sauce or adobo on the side. Leftover meat keeps well stored in its braising liquid in the refrigerator for up to 4 days or frozen for up to 3 months.