Pat's Pulled Pork Tacos Recipe

Name: Pat's Pulled Pork Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried oregano; 1 teaspoon chipotle chili powder; 1 teaspoon ground cumin; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks; 1 medium onion, peeled and quartered; 4 cloves garlic, smashed; 1 cup chicken stock; 1 small can tomato puree; 1 tablespoons honey; 1 orange, halved and juiced; 1 lime, halved and juiced; 1 package corn tortillas, warmed; Chopped cilantro, for garnish; Sour cream, for garnish; Zesty Slaw, recipe follows; 4 tablespoons rice wine vinegar; 2 tablespoons fresh lime juice; 1 tablespoon canola oil; 1 tablespoon sugar; 1 head napa cabbage, shredded; 1/4 cup fresh cilantro leaves; 4 tablespoons freshly sliced green onions; 1 carrot, peeled and shredded; Salt and freshly ground black pepper

Servings: persons

1 teaspoon dried oregano
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
1 medium onion, peeled and quartered
4 cloves garlic, smashed
1 cup chicken stock
1 small can tomato puree
1 tablespoons honey
1 orange, halved and juiced
1 lime, halved and juiced
1 package corn tortillas, warmed
Chopped cilantro, for garnish
Sour cream, for garnish
Zesty Slaw, recipe follows
4 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon canola oil
1 tablespoon sugar
1 head napa cabbage, shredded
1/4 cup fresh cilantro leaves
4 tablespoons freshly sliced green onions
1 carrot, peeled and shredded
Salt and freshly ground black pepper

1
Preheat the oven to 325 degrees F.
2
Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
3
Season the cubed pork chunks with the spice mixture and put into a large Dutch oven.
4
Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves.
5
Stir together with a wooden spoon.
6
Put the pot on medium heat and bring the mixture to a simmer.
7
Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
8
Remove the meat from the Dutch oven to a cutting board.
9
Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes.
10
Meanwhile, shred the meat and add to a bowl.
11
Drizzle the reduced cooking liquid into the pork and toss.
12
Serve with tortillas, cilantro, sour cream and Zesty Slaw.
13
Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
14
Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine.
15
Drizzle with the dressing and toss to coat.
16
Season with salt and pepper, to taste, and serve.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 teaspoon dried oregano, 1 teaspoon chipotle chili powder, 1 teaspoon ground cumin, 2 teaspoons salt, and more.

Yes, Pat's Pulled Pork Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pat's Pulled Pork Tacos

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