Street Tacos with Chipotle Shredded Pork

Mexican food is always a big hit with my family so I decided to roast a pork shoulder for mini street tacos. I found this Cooking Light recipe that looked good so I decided to give it a try. I adapted it a bit to suit our tastes. The pork smelled fantastic while it roasted all afternoon. The pork was tender and juicy and shredded easily. The sauce was VERY spicy so I only spooned enough on the shredded pork to give it juice and flavor without being too spicy for my kids. If you love spicy food then use all of the juice. I found some mini corn tortillas at the store that I couldn’t resist but you can use regular tortillas if you can’t find them. I made an Onion and Cilantro Relish, fresh Spicy Fire Roasted Salsa, and fresh Guacamole to go with the mini street tacos. They were a huge hit with all of us and I am looking forward to the leftovers for dinner tomorrow.

Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.

Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the Onion and Cilantro Relish (click link for the recipe), Spicy Fire Roasted Salsa (click link for the recipe), and Guacamole (click link for the recipe). Grate some cotija cheese.

      

Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.

 

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Street Tacos with Chipotle Shredded Pork

Yield: 10-12

Total Time: 3-4 hours

Ingredients:

1/2 cup sweet yellow onion, diced
1 1/2 tablespoons honey
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
Juice of 1 large lime (or 2 small limes)
1 tbsp vegetable oil
1 (3 pound) boneless pork shoulder, trimmed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 cups chicken broth

Directions:

Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.

Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat - depending on how spicy you want it.

Prepare the onion and cilantro relish (click link up above for the recipe), spicy fire roasted salsa (click link up above for the recipe), and guacamole (click link up above for the recipe). Grate some cotija cheese.

Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

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19 Responses to “Street Tacos with Chipotle Shredded Pork”

  1. 1

    rosita vargas — March 12, 2014 @ 7:21 pm

    Se ve increible los preparo los fines de semana la salsa picante està super, Saludos y abrazos

    [Reply]

  2. 2

    Angie@Angie's Recipes — March 12, 2014 @ 9:31 pm

    Wonderful tacos, Pam. I will have to look out for some canned chipotle chiles to try too.

    [Reply]

  3. 3

    Kris — March 12, 2014 @ 10:07 pm

    My family would love this! Another one to file for doing soon!!!
    How are you?
    XO Kris

    [Reply]

  4. 4

    mia xara — March 12, 2014 @ 10:41 pm

    We love Mexican food and we love it really spicy!!! Very nice meal, Pam! XO

    [Reply]

  5. 5

    Jenn — March 13, 2014 @ 5:24 am

    I adore shredded pork tacos.. and I’m lovin’ this version with chipotles!!!

    [Reply]

  6. 6

    marissa rozenski — March 13, 2014 @ 11:43 am

    The food looks delis, but I have to confess- I was completely distracted by that plate! I am searching for an everyday dish pattern that is bold and colorful, so that really caught my eye. Might I enquire where you obtained such gorgeousness??

    [Reply]

    • Pam replied: — March 13th, 2014 @ 12:15 pm

      Marissa,

      My husband bought it for me at Home Goods several years ago. It’s a Gates Ware plate from the El Mirasol Collection designed in California by Laurie Gates.

      Cheers,
      Pam

      [Reply]

  7. 7

    Minnie@thelady8home — March 13, 2014 @ 2:29 pm

    This would be a huge hit at my house too!!!

    [Reply]

  8. 8

    gloria — March 13, 2014 @ 5:12 pm

    I love these tacos Pam!

    [Reply]

  9. 9

    Kim in MD — March 14, 2014 @ 6:16 am

    My family loves almost anything Mexican, Southwest or Tex-Mex! This will be a hit for sure in my house!

    [Reply]

  10. 10

    Jovina Coughlin — March 14, 2014 @ 9:26 am

    This is a meal I would love. Looks delicious.

    [Reply]

  11. 11

    Elizabeth — March 14, 2014 @ 12:49 pm

    I can’t wait to try this…thanks for posting! So you think I could prepare it on the stovetop? My oven is out of commission )=

    [Reply]

    • Pam replied: — March 14th, 2014 @ 7:16 pm

      Elizabeth,

      I think on the stovetop would be fine… just make sure you simmer on very low.

      Cheers,
      Pam

      [Reply]

  12. 12

    grace — March 14, 2014 @ 2:07 pm

    high on my bucket list is to eat an actual street taco in mexico. i may very well regret it later, but i’ll bet it’ll taste amazing. i like your version!

    [Reply]

  13. 13

    Joanne — March 15, 2014 @ 4:21 am

    These tacos are so fun! I love all things Tex-Mex.

    [Reply]

  14. 14

    Lea Ann (Cooking On The Ranch) — March 15, 2014 @ 2:49 pm

    I love those little soft taco shells and I can’t always find them around here. Great looking meal.

    [Reply]

  15. 15

    Chris — March 16, 2014 @ 5:43 pm

    Pinned it. Our favorite local truck has a chipotle coffee rubbed pork taco with cilantro lime crema. I might have to use this recipe for a “jumping off point” for trying to make one like theirs.

    [Reply]

  16. 16

    Street Tacos with Chipotle Shredded Pork — March 19, 2014 @ 3:08 pm

    [...] Print Save [...]

  17. 17

    Hazel — March 21, 2014 @ 11:22 am

    These look great! Just like proper street food. I’d never think of roasting a shoulder just for tacos but it looks well worth it!

    [Reply]

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