When pork shoulder is cooked low and slow, it transforms into the most tender, melt-in-the-mouth, juicy and delicious meat. Not only can you pile it high on soft tacos and enjoy on your next Mexican night, but you can also freeze to enjoy in many other meals like nachos, quesadillas, burrito bowls or brioche sliders, making it such a great family dinner option. Any meal that I can cook once and eat twice is a win in my book, plus you have the added benefit of this being easy…really easy!
Any meal that I can cook once and eat twice is a win in my book, plus you have the added benefit of this being easy…really easy! These Mexican Pulled Pork Tacos can be made in the oven or slow cooker making them perfect for days that you would like to set and forget. They can be served with all of your family’s favourite Mexican trimmings or if you want to try something fresh and zingy, the quick pickled red cabbage in the recipe works a treat. This generously serves between 4-6 people with plenty of leftovers!
What is the best pork cut to use for pulled pork?
Pork shoulder is best as it has the optimum fat content to create tender, melt-in-the-mouth, juicy pulled pork, combined with a low and slow cooking method.
Print Mexican Pulled Pork Tacos
This is an amazing, easy way to cook the most delicious and tender pulled pork that is not only great in these Mexican Pulled Pork Tacos, but also can be frozen and repurposed into a variety of meals, like sliders, burrito bowls or quesadillas.
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
Ingredients
Pulled Pork
- 2.5 kg boneless pork shoulder (skin/rind removed, see note 1)
- 3 tsp salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tbsp olive oil
- 1 onion, cut into wedges
- 6 cloves garlic, roughly chopped
- 2 tbsp lime juice
- 1 cup orange juice
- 1.5 cups water
Quick pickled red cabbage
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1/4 red cabbage
To serve
- 18 soft mini tacos/tortillas
- 1/2 bunch coriander/cilantro, leaves picked
- 1 avocado, cut into cubes
- Lime wedges
Instructions
Oven
- Preheat the oven to 160°C/325°F (all oven types).
- Marinate the pork with the salt, pepper, oregano, cumin and olive oil. Use your hands to ensure it is evenly coated.
- Place the onion, garlic, lime juice, orange juice and water in the base of a baking dish or casserole pot. Place the pork on top. Cover tightly with the lid or foil and cook in the preheated oven for 2 hours.
- Uncover and cook for a further 1.5 hours or until the pork can easily be shredded with two forks. If the pork is still firm, continue cooking, adding ½ cup water every 30 minutes to stop the juices from drying out.
- Shred the pork using two forks and drizzle with the pan juices.
- For extra crispy pork, preheat the oven to grill/broil. Arrange the shredded pork (the amount you intend to use), drizzled with some of the juices on a baking tray. Grill for 5-6 minutes until crisp and golden.
Slow cooker
- Marinate the pork with the salt, pepper, oregano, cumin and olive oil. Use your hands to ensure it is evenly coated.
- Place the onion, garlic, lime juice, orange juice and water in the base of a slow cooker. Slow cook on low for 10 hours or on high for 6-7 hours. The pork should be tender enough to shred with two forks. If it isn’t, continue cooking in 30-minute intervals.
- Preheat the oven to grill/broil.
- Remove the pork from the slow cooker and shred it using two forks. Arrange the pork on a baking tray and drizzle it with ½ cup of the cooking liquid. Grill for 8-10 minutes or until crispy and golden, turning halfway through.
Pickled red cabbage
- Combine the apple cider vinegar, water and sugar in a medium-sized airtight container.
- Shred the cabbage thinly using a mandolin, food processor or knife.
- Add the cabbage to the liquid mixture. Squish the cabbage into the liquid so that it is as covered as possible.
- Cover and refrigerate for at least 2 hours (the longer it sits, the more the flavours will develop).
To serve
- Serve the pork piled high on soft tacos, with the pickled cabbage, fresh coriander, avocado and an extra squeeze of lime.
Notes
Note 1 – If you’re buying your pork from the supermarket, it generally comes rolled with netting and vacuum-packed. Remove the netting, rinse the pork under cold running water and dry thoroughly using paper towel. Use a sharp knife to remove the skin, leaving some of the fat intact (flavour!). It doesn’t need to look perfect. If purchasing your pork from a butcher, you can ask your butcher to do this for you.
MAKE AHEAD
Pork – Make the pork as per the recipe but do not grill. Store the pork in an airtight container drizzled with the cooking juices. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight prior to reheating. You can either reheat the pork in the microwave to help loosen the juices (and keep it moist) and then transfer it to a baking dish to grill/broil as per the recipe. Or you can reheat and crisp up in a pan to avoid grilling altogether.
Pickled red cabbage – Can be made in advance, stored in an airtight container and refrigerated for up to 3 days.
LEFTOVERS
Pork – Once the pork has been grilled/broiled, it is best consumed immediately as once it is refrigerated and reheated again, it can lose a little of its moisture. It can however be refrigerated for up to 3 days (see make ahead instructions for freezer directions).
Pickled red cabbage – Refrigerate for up to 3 days in an airtight container.
Leftovers can be used to make pulled pork brioche sliders (pile barbeque sauce, coleslaw, pickles and the pork onto brioche buns for a quick dinner), nachos, tacos, burritos or burrito bowls!
- Prep Time: 10 minutes
- Cook Time: 4 hours
