Smoky Chipotle Pulled Pork Tacos
Smoky Chipotle Pulled Pork Tacos
Ingredients
For the Pulled Pork
- 2 pounds boneless pork shoulder, trimmed of excess fat
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 4 garlic, cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from the can of chipotle peppers
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 12 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 2 lime, cut into wedges
- 1/4 cup Cotija cheese, crumbled (optional)
- 1 avocado, sliced or diced (optional)
- 1/4 cup Mexican crema or sour cream, (optional)
Instructions
- 1
Pat the boneless pork shoulder dry with paper towels. In a small bowl, combine the kosher salt, black pepper, ground cumin, smoked paprika, and dried oregano. Rub the spice mixture evenly over all sides of the pork.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork shoulder for 3-4 minutes per side, until deeply browned. This step builds flavor. Carefully transfer the seared pork to the slow cooker.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the minced chipotle peppers, adobo sauce, chicken broth, apple cider vinegar, and brown sugar into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Pour this sauce over the pork in the slow cooker.
⏱️ 5 min - 5
Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the pork is fork-tender and easily shreds.
⏱️ 360 min - 6
Once cooked, carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, shred the pork into bite-sized pieces. Skim any excess fat from the cooking liquid in the slow cooker, then return the shredded pork to the slow cooker and toss it with the sauce to coat.
⏱️ 10 min - 7
To serve, warm the corn tortillas according to package directions (e.g., in a dry skillet over medium heat for 30 seconds per side). Fill each tortilla with a generous portion of the smoky chipotle pulled pork. Garnish with chopped fresh cilantro, finely diced red onion, crumbled Cotija cheese, sliced avocado, and a dollop of Mexican crema or sour cream, if desired. Serve immediately with lime wedges for squeezing.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chipotle Pulled Pork Tacos
Ingredients
For the Pulled Pork
- 2 pounds boneless pork shoulder, trimmed of excess fat
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 4 garlic, cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from the can of chipotle peppers
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 12 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 2 lime, cut into wedges
- 1/4 cup Cotija cheese, crumbled (optional)
- 1 avocado, sliced or diced (optional)
- 1/4 cup Mexican crema or sour cream, (optional)
Instructions
- 1
Pat the boneless pork shoulder dry with paper towels. In a small bowl, combine the kosher salt, black pepper, ground cumin, smoked paprika, and dried oregano. Rub the spice mixture evenly over all sides of the pork.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork shoulder for 3-4 minutes per side, until deeply browned. This step builds flavor. Carefully transfer the seared pork to the slow cooker.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the minced chipotle peppers, adobo sauce, chicken broth, apple cider vinegar, and brown sugar into the skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Pour this sauce over the pork in the slow cooker.
⏱️ 5 min - 5
Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the pork is fork-tender and easily shreds.
⏱️ 360 min - 6
Once cooked, carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, shred the pork into bite-sized pieces. Skim any excess fat from the cooking liquid in the slow cooker, then return the shredded pork to the slow cooker and toss it with the sauce to coat.
⏱️ 10 min - 7
To serve, warm the corn tortillas according to package directions (e.g., in a dry skillet over medium heat for 30 seconds per side). Fill each tortilla with a generous portion of the smoky chipotle pulled pork. Garnish with chopped fresh cilantro, finely diced red onion, crumbled Cotija cheese, sliced avocado, and a dollop of Mexican crema or sour cream, if desired. Serve immediately with lime wedges for squeezing.
⏱️ 10 min