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In a bowl, combine the pork cubes with chopped chipotle peppers, adobo sauce, minced garlic, cumin, oregano, salt, and black pepper. Toss to ensure the pork is evenly coated.

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer (work in batches if necessary to avoid crowding). Sear the pork on all sides until nicely browned, about 5-7 minutes.

Reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until the pork is tender and easily shredded with a fork. If the sauce becomes too thick, add a splash of water or broth.

While the pork is simmering, prepare the avocado salsa. In a medium bowl, gently combine the diced avocados, chopped red onion, cilantro, lime juice, minced jalapeno (if using), and salt. Stir carefully to avoid mashing the avocados.

Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the pot with the sauce and stir to combine.

Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).

Assemble the tacos: Spoon a generous portion of the smoky chipotle pork onto each warm tortilla. Top with the avocado salsa, crumbled cotija cheese (if desired), and serve immediately with lime wedges on the side.


In a bowl, combine the pork cubes with chopped chipotle peppers, adobo sauce, minced garlic, cumin, oregano, salt, and black pepper. Toss to ensure the pork is evenly coated.

Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer (work in batches if necessary to avoid crowding). Sear the pork on all sides until nicely browned, about 5-7 minutes.

Reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until the pork is tender and easily shredded with a fork. If the sauce becomes too thick, add a splash of water or broth.

While the pork is simmering, prepare the avocado salsa. In a medium bowl, gently combine the diced avocados, chopped red onion, cilantro, lime juice, minced jalapeno (if using), and salt. Stir carefully to avoid mashing the avocados.

Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the pot with the sauce and stir to combine.

Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).

Assemble the tacos: Spoon a generous portion of the smoky chipotle pork onto each warm tortilla. Top with the avocado salsa, crumbled cotija cheese (if desired), and serve immediately with lime wedges on the side.
