These amazing Pulled Pork Street Tacos are a game-changer for your everyday dinner. Picture juicy pork shoulder, slow-cooked with tasty spices until it's super tender. The result? A filling that's not just good but outstanding. And we're not stopping there – we're making it even better with a topping that turns these tacos into something special: pickled onions for tacos. These tangy, crispy onions add a perfect contrast, making every taco incredibly delicious.
Looking for more delicious dinner ideas? Try my juicy Hawaiian Chicken Katsu or this Easy Pesto Pasta with Roasted Cherry Tomatoes!!
Theses pulled pork street tacos are perfect for casual weeknight dinners, weekend gatherings, or festive occasions. The delicious combination of succulent pulled pork and the zingy pickled onions makes them a crowd-pleaser.
I love to pair these tacos with my 4-ingredient guacamole. The creamy richness of the guacamole complements the savory pulled pork and adds a delightful freshness to each bite. It's a simple yet perfect combination that takes these tacos to a whole new level of deliciousness.
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Ingredients for Pulled Pork
- Pork Shoulder
- Onion
- Garlic
- Ground Cumin
- Dried Oregano
- Smoked Paprika
- Chili Powder
- Ground Coriander
- Salt
- Pepper
- Orange
- Lime
- Bay Leave
See recipe card for quantities.
INSTRUCTIONS
- Place the pork chunks in the slow cooker.
- In a bowl, mix together the chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, chili powder, ground coriander, salt, and black pepper. Sprinkle this spice mixture over the pork.
- Pour the orange juice, lime juice, and chicken broth over the pork. Add the bay leaves. Give everything a gentle stir.
- Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily shreds.
- While the pork is cooking, prepare the pickled red onions. In a saucepan, combine apple cider vinegar, sugar, and salt. Heat until sugar and salt dissolve. Pour the hot mixture over thinly sliced red onions in a bowl or jar. Allow to cool and refrigerate.
- Once the pork is cooked, shred it with two forks and mix with the cooking juices.
- Optionally, transfer the shredded carnitas to a baking sheet and broil for a few minutes until edges become crispy.
- Serve the carnitas in warm tortillas, topped with chopped cilantro, diced onions, salsa or pico de gallo, pickled red onions, and a squeeze of lime.
Pork Taco Toppings
Street tacos offer a variety of tasty toppings to choose from. My go-to is pickled red onions for that tangy and crispy flavor. I'll be sharing my easy pickled red onion recipe along with the pulled pork tacos. Besides pickled onions, you can try simple options like chopped cilantro, diced onions, and salsa for freshness. Add creaminess with sour cream or crumbled queso fresco. Spice it up with sliced jalapeños or a squeeze of lime. Street tacos are all about making it your own with endless options to suit your taste buds.
What to serve with Pulled Pork Tacos
- Mexican Rice:
- A flavorful and seasoned rice dish that pairs well with the tacos.
- Tortilla Chips with Salsa Guacamole:
- Crunchy tortilla chips served with my 4-ingredient guacamole.
- Refried Beans:
- Creamy and hearty refried beans add a satisfying element to the meal.
- Corn on the Cob:
- Grilled or boiled corn on the cob with a sprinkle of chili powder and lime for a tasty side.
- Mexican Street Corn (Elote):
- Grilled corn slathered with mayonnaise, cotija cheese, chili powder, and lime juice.
- Black Bean Salad:
- A refreshing salad with black beans, corn, tomatoes, and cilantro in a zesty dressing.
- Cilantro Lime Coleslaw:
- A crunchy and citrusy coleslaw that adds a refreshing crunch to the tacos.
- Avocado Salad:
- Diced avocados mixed with tomatoes, red onions, and cilantro, drizzled with lime juice.
Equipment
You will need a slow cooker for this recipe. If you don't have one you can use a large Dutch oven or a heavy-bottomed pot with a tight-fitting lid. Just follow the same steps outlined in the recipe, but instead of placing the ingredients in a slow cooker, use your Dutch oven or pot. Cook the pork on low heat, allowing it to simmer gently until it becomes tender and easy to shred, typically for 2-3 hours. Keep an eye on the liquid levels and add more broth if needed. The goal is to achieve that melt-in-your-mouth pulled pork consistency. Once done, shred the pork, and your delicious pulled pork street tacos will be ready to assemble with all your favorite toppings!
#1 Top tip
For an extra layer of flavor and texture, after slow-cooking the pork, transfer it to the oven and broil for a few minutes. This step crisps up the edges, providing a delightful contrast to the tender interior and making all the difference in achieving that perfect balance of textures in your pulled pork street tacos. Enjoy the added crunch for a truly sensational taco experience!
Frequently Asked Questions
The best onions for tacos are usually red onions. They are colorful, not too strong in flavor, and have a nice crunch. Red onions add a sweet touch that goes well with the other taco ingredients. I personally love to pickle them; they get a tangy taste that makes your tacos even better. While many people like red onions, you can also use yellow or white onions if you prefer their taste. It's all about what you like!
Yes, pulled pork freezes well. Once it has cooled, store the leftovers in an airtight container or freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Frozen pulled pork can be reheated in the microwave or on the stovetop when you're ready to enjoy it again.
Yes, pulled pork is a great dish to prepare in advance. You can slow-cook the pork a day or two before your party, refrigerate it, and then reheat it when needed. This not only saves time on the day of the event but also allows the flavors to meld for an even more delicious result.
On average, 1 pound of pulled pork can generally serve about 3-4 people for tacos, assuming each serving is about ¼ to ⅓ pound per person. Keep in mind that serving sizes may vary based on individual appetites and the presence of additional side dishes. Adjust the quantity based on the number of guests and the overall menu for your gathering.
Delicious Pairings
These are my favorite dishes to serve with pulled pork street tacos:
Pulled Pork Street Tacos
Equipment
- 1 slow cooker
Ingredients
Pulled Pork
- 3 pounds pork shoulder cut into chunks
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 oranges juiced
- 2 limes juiced
- 2 bay leaves
Pickled Red Onions
- 1 red onion thinly sliced
- 1 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For Serving:
- corn or flour tortillas
- chopped cilantro
- salsa or pico de gallo
- lime wedges
- pickled red onions
Instructions
Pulled Pork
- Place the pork chunks in the slow cooker.
- In a bowl, mix together the chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, chili powder, ground coriander, salt, and black pepper. Sprinkle this spice mixture over the pork.
- Pour the orange juice and lime juice over the pork. Add the bay leaves. Give everything a gentle stir.
- Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily shreds.
- Once the pork is cooked, shred it with two forks and mix with the cooking juices.
- Optionally, transfer the shredded carnitas to a baking sheet and broil for a few minutes until edges become crispy
- Serve the carnitas in warm tortillas, topped with chopped cilantro, salsa or pico de gallo, pickled red onions, and a squeeze of lime.
Pickled Red Onions
- In a small saucepan, combine the apple cider vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve, stirring occasionally.
- Add the thinly sliced red onions to a heatproof bowl or jar.
- Pour the hot vinegar mixture over the red onions, ensuring they are completely submerged. Allow it to cool to room temperature.
- Once cooled, cover the bowl or jar and refrigerate for at least 1-2 hours, or preferably overnight. The longer they sit, the better the flavor.
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