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4.31 from 13 votes

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.
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

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

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.

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!

Nutrition

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