Dutch oven pulled pork tacos with the most juicy, tender and authentically flavorful meat, packed into a fresh tortilla and topped with a creamy salsa verde sauce to die for. Just perfect for your next Cinco de Mayo party.
These are my sweet meat dutch oven 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 probably 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.
How’s that for aspirations?
These taste just like authentic pulled pork taco right off the street of Mexico. The meat is first seasoned and then browned all over in a screaming hot dutch oven, 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 our super easy creamy authentic salsa verde. Its the perfect sauce for these tacos.
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!
Side Note about Meat for these Pulled Pork Tacos:
Debbie and I are firm believers in quality ingredients. Choosing quality meat is especially important for the health of our families and for the health of our planet. We always choose grass fed or free range meat and local whenever possible. We’re so thankful for companies like Butcher Box who sell quality grass fed and pasture raised meats and who truly care about the welfare of the animals. As an animal lover and a carnivore, that makes a BIG difference to me. What’s even better is that Butcher Box also has a fabulous price point and your order gets delivered directly to your door!
If you click the link below, you will get 10$ off your first order and free bacon!
I made my own Flour Tortillas for this recipe. I highly recommend making your own. They taste so much better than store bought. I have also made my own Gluten Free Tortillas for this dutch oven pulled pork tacos. 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 – to make dutch oven pulled pork you need a dutch oven! This one is perfect! 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
Dutch Oven Pulled Pork Tacos with Creamy Salsa Verde
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.
Ingredients
FOR THE PULLED PORK
- 2 lb pork shoulder sprinkled generously with salt and pepper
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp oil
- 1 large onion roughly chopped
- 5 cloves garlic smashed, but whole
- 2 tbsp oregano
- 3 bay leaves
- 1 tsp chili powder
- 1 tsp chipotle powder
- 3/4 cup orange juice
- 1 can beer , whatever you have on hand
- 2 cups chicken broth
FOR THE SALSA VERDE
- 1 cup salsa verde recipe
- 1/4 cup sour cream
FOR THE TACOS
- 1 corn or flour tortilla
- 1/3 cup pulled pork meat
- 1/4 cup cabbage slaw
- 1/2 tsp siracha sauce optional
- 1 tbsp cilantro optional
- 3 tbsp creamy salsa verde
Instructions
MAKE THE PULLED PORK
Pre-heat oven to 300 degrees.
Sprinkle the pork with salt and pepper generously. Heat oil on med-high on the stove in an oven proof pot. Brown the 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 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.
MAKE THE SAUCE
Make the salsa verde according to the recipe instructions. Add the sour cream and stir to combine.
MAKE THE 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 Notes
This 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!
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