We love tacos. Who doesn’t? All kinds of tacos… Chicken, fish, ground beef, and of course pork tacos. Pulled pork makes an excellent taco. Its tender, succulent and you can flavor it in so many different ways. I decided to make these pulled pork tacos with carnita style pork and a salsa verde sauce that Debbie and I usually use for fish tacos. They turned out so delicious! My man doesn’t like cilantro so he ate his with regular tomato salsa and he thought they tasted great that way too. Even my daughter who is quite a picky eater, thought that she didn’t want any but then when she tried a piece of the pork, she ate two tacos. Just tortilla and meat. The pulled pork is just really, really good.
The pork is a little time consuming to make, or rather it takes a few hours in the oven, but as it cooks slowly, it makes your kitchen and then your house smell so good! When you finally take it out of the pot, its hard not to just start pulling it apart and eating it by itself.
I made my own Flour Tortillas for this recipe. I highly recommend making your own. They taste so much better than store bought. I also made my own Gluten Free Tortillas for this recipe. You can find that recipe here. They are a lot better for you and my Daughter and Man both tried a couple and they both liked them. That’s saying something!
See! I told you…
- 2 lb Pork shoulder sprinkled with salt and pepper
- 2 tbsp Oil
- 1 Onion chopped
- 5 Cloves Garlic smashed
- 2 tbsp Oregano
- 3 Bay Leaves
- 1 tsp Chili Powder
- 1 tsp Chipotle Powder
- 1 tbsp Brown Sugar
- ¾ cup Orange Juice
- 1 can of Beer, whatever you have on hand
- 2 cups of Chicken Broth
Salsa Verde Sauce:
- 1 cup store bought Salsa Verde
- 1 Clove Garlic
- ½ cup of Chicken Broth
- 1 – 2 tbsp Lime Juice
- ¼ cup Cilantro
- ¼ cup Mayo
- Pre-heat oven to 300 degrees.
- Heat oil on med-high on the stove in an oven proof pot. Brown seasoned pork shoulder on all sides and remove from pot.
- Add onions and sauté for a few minutes. Add garlic cloves, bay leaves, oregano, chili powder, and chipotle powder. Cook for a few minutes more and then add the beer, orange juice, chicken broth and brown sugar.
- Add the pork back to the pot and make sure the liquid covers or almost covers the meat. Bring liquid to a simmer on the stove. Once its simmering, cover and put the pot into the oven.
- Cook for 2 hours or until the meat starts falling apart easily. Remove from the pot and shred with two forks. Meat should fall apart very easily.
- If desired, reduce the remaining liquid in the pot and spoon some over the meat. Or spoon some unreduced liquid over the meat if you don’t want to wait to eat. If you choose to reduce the liquid, cover the meat with tinfoil or some other cover so it stays warm.
For the Sauce:
- Add salsa verde, chicken broth, lime juice, and garlic pressed or minced to a small pot. Heat till simmering and reduce to half. Take off the heat and cool completely.
- Add mayo and cilantro and stir to combine.
To Assemble Tacos: Fill one flour or corn tortilla with a good amount of pork, spoon the sauce on and eat. I like my tacos with some crunchy cabbage as well.
Option: If you aren’t a fan of Salsa Verde or cilantro, as I know some of you aren’t, these taste really good with homemade salsa and some Quesco Fresco cheese or Monterey Jack. We ate them like this when we ate the leftovers and they were so dang good!