Shredded Pork Tacos
These Shredded Pork Tacos are packed with Mexican flavors, topped with homemade chipotle sauce, and served in a lettuce wrap or your favorite warm tortillas! The Pork is fall apart tender and cooked in the most delicious combination of cumin and orange flavor. You will love these pulled pork tacos for taco night or whenever the craving strikes you!
I don’t take Mexican food lightly, especially when it comes to tacos! Whether they are Beef, Shrimp, Chicken, or these fantastic pork tacos, you just can’t go wrong with tacos. An amazing marinated meat, covered with salsa fresca and an incredible sauce all in one bite, is the ultimate Mexican comfort food, in my opinion. The best part of tacos is that you can enjoy it in so many different ways with your favorite toppings, from pico de Gallo, pickled red onions, black beans, corn, and more. Put it all on flour tortillas or corn tortillas; they truly are the most customizable food. These shredded pork tacos are melt-in-your-mouth delicious after marinating in orange juice, lime juice, and spices; they are full of flavor, topped with a homemade salsa fresca, and drizzled with a zesty chipotle and lime sauce. Don’t skip cutting the meat into 1-2″ cubes. It ensures that the flavor soaks into every bite, and it’s incredible!! Serve them using lettuce leaves, gluten-free tortillas, or celeriac tortillas. This taco recipe is bursting with flavor and the whole family will love them!
Why You Will Love These Shredded Pork Tacos
- These juicy and flavorful tacos are customizable to everyone’s tastes.
- The pulled pork is the star of the show! It’s so tender and flavorful
- The juicy pork is the perfect food for meal-prep to make days before serving and leftover pulled pork is super versatile for meals all week.
- This spice-filled easy recipe is freezer-friendly to double for a big batch.
- Rest comfortably with this pulled pork taco recipe because it is dairy-free, gluten and grain-free, Paleo, Keto, Whole30, and Specific Carbohydrate Diet legal.
Ingredients You Need For These Shredded Pork Tacos
- Boneless pork shoulder: I used 2-2.5 lb. pork shoulder for this recipe for a delicious tender pork. You could use a pork butt, too.
- Orange juice: The sweetness of the juice and the acidity makes the most tender and delicious shredded pork.
- Fresh Lime Juice: A must in tacos! Used in the marinade, the fresh salsa, and then again in the chipotle and lime sauce.
- Spices: Cumin, smoked paprika, coriander, kosher salt make a classic taco seasoning combination.
- Fresh garlic: You will to finely chop or use a garlic press to release the full flavor of the garlic cloves.
- Tomatoes: I love using cherry tomatoes chopped into small pieces, but you can use any kind of tomato that you have on hand or prefer.
- Jalapeno: You will want to chop these finely, and if you don’t want it as spicy, remove the seeds.
- Fresh cilantro: A classic Mexican herb. Chop as finely or coarsely as you prefer. Remove if you aren’t a lover of cilantro.
- Shallot: I love using a shallot in this recipe. It is sweet and zingy all in one. You could also use a small red onion.
- Mayonnaise: I love using homemade mayonnaise so I can control the ingredients. Store-bought mayo would also work great, though.
- Chipotle peppers in Adobo Sauce: A tangy, smoky, spicy option. The level of heat can vary on the brand that you use. You can also use 1 tsp chipotle powder or chili powder, or eliminate it altogether if you don’t like spicy.
- Lettuce: I like to use gem lettuce or cos lettuce (aka Romaine lettuce), but butter lettuce would work beautifully, too.
- Avocado: I love fresh avocado for an added creaminess to tacos. Yum!
(You can find the recipe card below for the full list of ingredients):
How To Make These Shredded Pork Tacos
- Preheat the oven to 350 degrees F. Remove excess fat from the pork shoulder and cut the meat into cubes approximately 1-1 ½ inches in size. Place the pork in a large oven-proof pot, like a dutch oven. Add in the juices and mexican spices and stir. Place in the oven to cook for 2 hours.
- Check after an hour and a half to make sure the juices haven’t evaporated too much. Remove the pot from the oven, and using a slotted spoon, take the pork out of the pot and place it on a cutting board. Increase the oven to broil. Using two forks, shred the pork into thin pieces. Place the shredded pork back into the pot with the liquid and return the pot to the oven to broil for 5 minutes until the shredded pork becomes crispy on top.
- To make the salsa fresca, combine chopped tomatoes, diced shallots, jalapeno, cilantro, and the juice from one lime in a medium bowl, and stir. Sprinkle with salt and serve.
- In a small bowl, stir together all of the chipotle lime sauce ingredients.
- Serve the shredded pork in the lettuce leaves with the salsa, chipotle, lime sauce, and avocado.
Can I Use A Different Cut of Meat For These Pulled Pork Tacos?
Yes! You can use a pork butt, which will shred beautifully! You can also use beef for this recipe and use a beef roast like a chuck roast. I wouldn’t recommend using pork tenderloin or a beef roast like a prime rib for this recipe. You won’t get the same shredded texture.
Can I Make This Shredded Pork Taco Recipe in a Slow Cooker?
This is a great recipe to make in the slow cooker. Remove excess fat from the pork shoulder and cut the meat into cubes approximately 1-1 ½ inches in size. Add meat, juices, and spices into the slow cooker and put on low for 6-8 hours or on high for 3-4 hours. Test to make sure it will shred nicely, and then remove it to a large cutting board to allow it to cool some before shredding the meat. Place the shredded meat on a baking sheet and place under broiler if you desire the crispiness. This is a step I recommend not skipping. Top with salsa fresca and chipotle lime sauce.
Can I Make This Pulled Pork Taco Recipe in an Instant Pot?
This shredded pork recipe in the instant pot is perfect for cooking a quick meal. Trim excess fat from the pork shoulder and cut the meat into cubes approximately 1-1 1/2 inches in size. Add meat, juices, and spices into the instant pot and seal the lid. Cook on high pressure for 60 minutes. Once done, allow for a natural release for 10-15 minutes, then carefully release any remaining pressure. Remove meat to shred pork and place under the broiler for a delicious, crispy ending! Top with salsa fresca and chipotle lime sauce.
Ways to Enjoy These Incredible Shredded Pork Tacos
There are many ways to enjoy tacos, so feel free to get creative with your toppings for a wonderful flavor. I personally love a crunchy cilantro lime slaw on my tacos. Top with avocado crema, corn salsa, sour cream, plenty of cheese (or cotija cheese), chopped pineapple, or a drizzle of juice from fresh-squeezed lime wedges and a dash of hot sauce. Serve with a side of crunchy tortilla strips and salsa or guacamole.
Can I Make This in Advance?
You can make shredded pork for tacos up to 3 days in advance. After cooking, let the pork come to room temperature, then store it in an airtight container in the fridge. When you’re ready to use it, reheat the pork on the stovetop in a cast iron skillet on medium-high heat or in the microwave. Place under the broiler to make the most delicious crispy tacos!
What About Leftovers?
The leftover pork for this Mexican pulled pork are superb! The flavors meld together so well that they’re perfect for the next time you want to enjoy a taco. The meat will last 3-5 days in the fridge when stored in an airtight container. Store the salsa and sauce in separate jars, and they will also last 3-5 days in the fridge. Enjoy more tacos or use leftover meat as pork quesadillas for the next day.
Can I Freeze The Shredded Pork?
Yes! This makes meal prep super convenient! You can freeze the shredded pork for later use for up to 2-3 months. Just make sure to store it in a freezer-safe container or freezer bag. When you’re ready to use it, thaw it in the refrigerator overnight and reheat before serving, either on the stovetop or on a baking sheet, to make it nice and crispy. Just be sure not to let it dry out!
Here are a few more taco recipes that you might enjoy:
- Spicy Shrimp Tacos
- Chicken Tacos
- Breakfast Tacos
- Barbacoa Beef
- Seared Tuna Tacos with Mango Jalapeno Salsa
- Roasted Cauliflower & Butternut Squash Tacos
If you make this pulled pork taco recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Shredded Pork Tacos
Ingredients
Shredded Pork
- 2 lbs boneless pork shoulder
- 1 1/2 cups orange juice
- 1/4 cup lime juice
- 2 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp coriander
- 2 cloves garlic crushed
- 1/2 tsp salt
Salsa Fresca
- 1 1/2 cups cherry tomatoes chopped into very small pieces
- 1-2 tsp chopped jalapeno
- 1/2 cup cilantro chopped
- juice from 1 lime
- 1 shallot finely chopped
Chipotle & Lime Sauce
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 2 tsp chopped Chipotle peppers in Adobo Sauce (or 1 tsp chipotle powder)
- 1/4 tsp cumin
- 1/4 tsp salt
Tacos
- 1 head gem or cos lettuce
- 1 avocado chopped
Instructions
Shredded Pork
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Remove any of the excess fat from the pork shoulder and cut the meat into cubes approximately 1-1 ½ inches in size. Place the pork in a large oven proof pot. Add in the juices and spices and stir. Place in the oven to cook for 2 hours. After an hour and a half, check the pot to make sure there is enough liquid and if it has all evaporated add a splash of orange juice.
- After 2 hours remove the pot from the oven and using a slotted spoon, take the pork out of the pot and place on a cutting board.
- Increase the oven to broil. Using two forks, shred the pork into thin pieces. Place the shredded pork back into the pot with the liquid and return the pot to the oven to broil for 5 minutes until the shredded pork becomes crispy on top.
Salsa Fresca
- Combine chopped tomatoes, diced shallots, jalapeno, cilantro and the juice from one lime and stir. Sprinkle with salt and serve
Chipotle & Lime Sauce
- In a bowl stir together all of the chipotle lime ingredients. Taste and adjust the seasoning as desired.
Tacos
- Serve the shredded pork in the lettuce leaves with the salsa, chipotle and lime sauce and avocado
This post was originally published on March 4, 2015 and updated with new photos and copy on April 5, 2021. It was updated with new copy on December 10, 2024.
Love this recipe! So easy and tasty, leftovers are great as well. Thanks for this awesome recipe!
Loved this recipe! Will definitely be making it again!
Could this be cooked in a slow cooker? If so, for how long?
Yes definitely! I would cook it on low heat for 6 hours until fork tender. You may want to quickly pop it in the oven on broil for 3-4 minutes after you have shredded it so that it gets a bit golden and crunchy.
I made these last night for dinner and they are to die for. The citrus flavour in the pork is so good! I served it with black beans, guacamole and the chipotle & lime sauce which was a great substitute for sour cream. Definitely making these again!
Firstly I am very amateur in kitchen! But made these at the weekend and can’t believe how good it tasted cooked by someone of my ‘skill’ level. The citrus flavours in the Pork really popped and the and the whole meal was better than the carb rich taco version! A flavour victory for clean eating!!!