Authentic pulled pork tacos with the most juicy, tender and flavorful meat, packed into a fresh tortilla and topped with a creamy spicy salsa verde sauce to die for. Just perfect for your next Cinco de Mayo party.
These are my sweet meat pulled pork tacos! That’s how they are known around these parts. And not the sugary kind of sweet. The cool kind… And actually, just saying that makes me less cool, I’m sure lol. Serve these at your next Cinco de Mayo party, or ANY time you want to impress, and you too will forever be known as the girl (or guy) with the sweet meat pulled pork tacos.
These taste just like authentic pork carnitas right off the street of Mexico. The meat is first seasoned and then browned all over in a screaming hot pan, then simmered in a flavorful liquid of orange juice, beer and chicken broth, with onions, garlic and spices for a few hours until its fall apart tender. The meat gets pulled apart, mixed with a little of the sauce and served on tortillas with this creamy and super easy kicked up salsa verde sauce.
Now I realize that this picture sucks…lol. But PLEASE don’t judge the recipe just because it was one of the first pictures I ever took for the blog!! If you promise not to, I promise to re shoot this recipe and make it pretty 🙂
This taco meat is perfect for a taco bar party because you can make it well in advance and it tastes just the same, if not better when its warmed up in its juices a day, or even two, later. Then all you need to prepare for this dish is the sauce and fixings, which leaves you plenty of time for drinking margaritas! Great for a Cinco de Mayo potluck party too!
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. 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!
Tools to Make Your Pulled Pork Tacos even Easier
- Enameled Dutch Oven – a pot like this makes this recipe a breeze! So pretty too. And reasonably priced!
- Cream of the Crop Dutch Oven – a lot more money, but great quality, soooooo pretty and it will last you a lifetime!
- Tongs – these are a must for pulling hot meat out of the dutch oven
Pulled Pork Carnita Tacos with Creamy Salsa Verde
- 2 lb pork shoulder sprinkled generously 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
- 3/4 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
- 1/2 cup of chicken broth
- 1 – 2 tbsp lime juice
- 1/4 cup cilantro
- 1/4 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, and chicken broth.
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 - 3 hours or until the meat falls apart easily. Remove from the pot and shred with two forks. Meat should fall apart very easily. Put it in a serving bowl or container with a lid.
Spoon some cooking liquid over the meat to keep it moist and flavorful. If you like, you can try to get some of the fat off the top of the liquid first.
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.
Recipe NotesThis sauce is so good and it tastes really good on many different dishes. I love it on barbequed prawns, or fish tacos, but it would taste really good on chicken. You can also use it as a sauce for chicken enchiladas.
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!