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Dutch Oven Pulled Pork Tacos with Creamy Salsa Verde

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. 

Pulled Pork tacos with Creamy Salsa Verde

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?

Pulled Pork Tacos

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. 

Looking down on a table of pulled pork 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!

Make these pulled pork tacos even easier:

Butcher Box is a fabulous company that delivers grass-fed, pastured, free range, humanely raised meat products right to your door.   Grass-fed meat is full of healthy fats, omega-3s and antioxidants.  Plus, they have a fabulous price point (better than the same quality of meat in the grocery store) AND your order is delivered directly to your door! Its win win!

If you click the link below, you will get 10$ off your first order and free bacon!  They often sweeten the deal from time to time and you will see that offer by clicking on the picture as well.

(we earn a small commission when you purchase through our link and we so appreciate your support) 
close up of a pulled pork taco

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 Amazing 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!

Recommended Tools for these Pulled Pork Tacos

  1. Enameled Dutch Oven –  to make dutch oven pulled pork you need a dutch oven!  This one is perfect!  So pretty too.  And reasonably priced!
  2. Cream of the Crop Dutch Oven – a lot more money, but great quality, soooooo pretty and it will last you a lifetime!
  3. 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.
4.31 from 13 votes
Print Pin Rate
Course: Main or Appetiser
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6 people
Calories: 173kcal
Author: Cooks with Cocktails



  • 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



  • 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



  • 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 salsa verde according to the recipe instructions.  Add the sour cream and stir to combine.  


  • 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.


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!


Serving: 1taco | Calories: 173kcal | Carbohydrates: 15g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 458mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 0.8mg

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