Indulge in the tantalizing flavors of tender pulled pork tacos, a culinary fusion that marries the smokiness of succulent pork with the vibrant zest of Mexican spices. Embark on a taste adventure as you explore a trio of mouthwatering recipes, each offering a unique twist on this classic dish. From the traditional to the unconventional, these recipes cater to every palate, promising an explosion of flavors in every bite. Prepare to tantalize your taste buds with the smoky and sweet Original Pulled Pork Tacos, featuring a perfect balance of tangy barbecue sauce and the subtle heat of chili powder. Experience a burst of freshness with the Salsa Verde Pulled Pork Tacos, where tangy tomatillo salsa blends seamlessly with tender pork, creating a delightful harmony of flavors. And for those seeking an extraordinary culinary adventure, the Korean BBQ Pulled Pork Tacos await, boasting a fusion of Korean gochujang sauce and traditional Mexican spices, resulting in a symphony of sweet, savory, and spicy notes.
Let's cook with our recipes!
PORK TACOS
These Pork Tacos are a quick and easy explosion of flavor and texture in every bite - no marinade required! They are loaded with spice rubbed pork, sweet crunchy Corn Salsa and creamy Avocado Crema. The pork is seasoned while on the cutting board, cooked for just a few minutes in a skillet, then piled in tortillas with all your favorite toppings! Prepare yourself for healthy, restaurant delicious Mexican Pork Tacos in the comfort of your own home!
Provided by Jen
Categories Main Course
Time 50m
Number Of Ingredients 23
Steps:
- Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 6 hours ahead of time and refrigerate in an airtight container.
- Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.
- Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.
- Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don't overcook, 145-155 degrees F). When almost cooked through, stir in green chiles, lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
- To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.
QUICK PULLED PORK TACOS
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.
Nutrition Facts : Calories 204 g, Fat 6 g, Protein 34 g, SaturatedFat 2 g
PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
- Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
- Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
- When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.
QUICK PULLED PORK TOSTADAS
Tailor these tostadas to your family's liking by adding refried beans, guacamole or a fruity salsa, like mango. And if you don't have tostada shells on hand, make some in a pinch using corn tortillas.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a 10-inch skillet over medium heat and add the onions. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/2 cup of the pico de gallo and the chipotle in adobo, if using, and cook, stirring frequently, until the tomatoes begin to break down, about 4 minutes. Add the chicken broth and bring to a simmer.
- Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon pepper. Add the pork to the skillet with the sauce and return to a simmer. Cover the skillet and simmer, flipping once, until the pork is just cooked through and tender, about 20 minutes. Remove the pork, cover loosely with aluminum foil and set aside for 5 minutes.
- Meanwhile, bring the sauce in the skillet to a boil and cook over medium-low heat until slightly thickened, about 5 minutes. Shred the pork with 2 forks, add it back to the skillet and toss well to coat. Season with additional salt and pepper if needed.
- Divide the shredded pork among the tostadas. Top with lettuce, cheese and the remaining pico de gallo. Drizzle with crema and top with radish slices. Serve with lime wedges.
THE BEST CARNITAS TACOS (PULLED PORK TACOS!)
Carnitas Tacos (pulled pork tacos) are THE BEST ever! The slow cooker Mexican pork is unbelievably tender and flavorful. Add a scoop of guacamole to a tortilla (or lettuce wrap!), top with a big pile of pulled pork and dig in!
Provided by Kristen Stevens | The Endless Meal
Categories Dinner
Time 8h10m
Number Of Ingredients 8
Steps:
- Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
- In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
- Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.
Nutrition Facts : ServingSize 2 tacos (⅙ of the recipe), Calories 589 kcal, Carbohydrate 44 g, Protein 42 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1323 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 19 g
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
SHREDDED PORK TACOS
I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.
Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.
Tips:
- Choosing the right cut of pork: For pulled pork tacos, select a pork shoulder or Boston butt roast. This cut is well-marbled and becomes tender and flavorful when cooked slowly.
- Slow and steady cooking: Cook the pork on low heat for an extended period (typically 8-10 hours) to allow the connective tissues to break down and create a tender, juicy texture.
- Enhance the flavor: Add a flavorful marinade or rub to the pork before cooking. Common ingredients include spices like cumin, chili powder, garlic, and paprika, as well as liquids like orange juice or apple cider vinegar.
- Monitor the internal temperature: Use a meat thermometer to ensure the pork reaches an internal temperature of 200-205°F (93-96°C). This temperature indicates that the pork is safe to consume and has achieved its optimal tenderness.
- Rest the pork: After cooking, let the pork rest for about 15-30 minutes before shredding. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist texture.
- Shredding the pork: Use two forks to shred the pork into bite-sized pieces. Alternatively, you can use a hand mixer on low speed to shred the pork quickly and easily.
- Serving suggestions: Serve the pulled pork tacos with a variety of toppings, such as shredded cabbage, diced tomatoes, cilantro, sour cream, guacamole, and salsa. You can also offer a selection of tortillas, such as corn or flour tortillas, to accommodate different preferences.
Conclusion:
With careful preparation, slow cooking, and attention to detail, you can create mouthwatering pulled pork tacos that are bursting with flavor and tenderness. Experiment with different marinades, rubs, and toppings to customize the tacos to your liking. Whether you're hosting a taco night with friends and family or simply enjoying a casual meal at home, these pulled pork tacos are sure to satisfy and impress.
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