Smoked Paprika Pork Tacos
Smoked Paprika Pork Tacos
Ingredients
For the Smoked Paprika Pork
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 lime, juiced
For Serving
- 12 corn tortillas, small
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced or diced
- 1/4 cup cotija cheese, crumbled, optional
- 1/2 cup salsa, your favorite, for serving
- 2 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the cubed pork shoulder with smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until the pork is evenly coated.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until browned. Remove the seared pork and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Return the seared pork to the pot. Pour in the chicken broth, ensuring the pork is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the pork is fork-tender and easily shreds.
⏱️ 75 min
- 5
Once tender, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot with the remaining cooking liquid. Stir in the fresh lime juice. Keep warm over low heat.
⏱️ 7 min
- 6
While the pork is simmering or after shredding, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or wrapped in foil in a 350°F oven for 10 minutes.
⏱️ 5 min•🌡️ 350
- 7
Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded smoked paprika pork. Top with diced red onion, chopped cilantro, sliced avocado, crumbled cotija cheese (if using), and a dollop of your favorite salsa. Serve immediately with extra lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Pork Tacos
Ingredients
For the Smoked Paprika Pork
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 1/2 cups chicken broth
- 1 lime, juiced
For Serving
- 12 corn tortillas, small
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced or diced
- 1/4 cup cotija cheese, crumbled, optional
- 1/2 cup salsa, your favorite, for serving
- 2 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the cubed pork shoulder with smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until the pork is evenly coated.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until browned. Remove the seared pork and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Return the seared pork to the pot. Pour in the chicken broth, ensuring the pork is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the pork is fork-tender and easily shreds.
⏱️ 75 min - 5
Once tender, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot with the remaining cooking liquid. Stir in the fresh lime juice. Keep warm over low heat.
⏱️ 7 min - 6
While the pork is simmering or after shredding, warm the corn tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, in the microwave wrapped in a damp paper towel, or wrapped in foil in a 350°F oven for 10 minutes.
⏱️ 5 min•🌡️ 350 - 7
Assemble the tacos: Fill each warm tortilla with a generous portion of the shredded smoked paprika pork. Top with diced red onion, chopped cilantro, sliced avocado, crumbled cotija cheese (if using), and a dollop of your favorite salsa. Serve immediately with extra lime wedges.
⏱️ 5 min