This tender, juicy Pulled Pork Tacos recipe is soon to be your family's favorite. Top it with fresh, homemade Peach Salsa for taco night done right.
This post is sponsored by our friends and the maker of Chairman's Reserve® Pork. All opinions are our own.
Pulled Pork Tacos are good all year round. They make a colorful summertime meal or a comforting winter family dinner. Even Game Days are better with Pork Tacos! Cook the pork ahead of time to have dinner on the table in minutes!
Like our Braised Short Rib Tacos, this recipe has amazing depth of flavor you can't find in a taco seasoning packet. It starts with good quality pork. Serve it with some Mexican Street Corn and a pitcher of Pink Pomegranate Margaritas for a full on feast.
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Ingredients
- Chairman’s Reserve® Boneless Pork Shoulder
- Limes: cut in half for baking
- Carrots: no need to peel, just rough chop
- Cilantro: a fresh bunch will do
- Salt: we like coarse sea salt
- Cracked black pepper
See recipe card for quantities.
How to make Pulled Pork
Pork can be cooked just like beef in the sense that it is safe to eat with a pink center. For the best tasting, tender pulled pork, we recommend covering the pork shoulder and roasting it for about 3 hours in a 350° oven. We sear it first to seal in the juices.
In addition to tacos, pulled pork makes a great filling for Banh Mi Sandwiches, Loaded Nachos, and Taquitos.
Instructions
- Heat a large heavy bottom pan on the stove so it is very hot.
- Add vegetable oil and allow to heat up for 1 minute.
- Coat pork shoulder with salt and pepper on all sides.
- Place in hot pan and brown on all sides.
- Cut 6 limes in half and place on bottom of a 9x13 baking pan.
- Place browned pork shoulder on top of limes and add rough cut carrots along with half a bunch of cilantro.
- Cover pork shoulder with foil and place in 350° oven.
- Roast for 3 hours or until roast is fork tender.
- Remove from oven and shred pork using 2 forks.
- Serve on your favorite taco shells and top with Jalapeño Peach Salsa.
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How to make Peach Salsa:
- Combine diced peaches, juice of 1 lime, 1 tablespoon water along with diced jalapeños in a medium bowl. Add crushed red pepper and salt and pepper.
- Allow to set in refrigerator for 10-15 minutes.
- Remove and drain half of liquid. Add diced tomatoes and chopped cilantro.
- Serve over pulled pork on your favorite taco shells or as a dip for tortilla chips.
Hint: For best results, be sure to sear the pork shoulder first to lock in the juices.
Why we choose Chairman's Reserve® meats:
Choosing well-marbled pork with deep pink color ensures the best tenderness, juiciness and flavor. When we choose Chairman's Reserve® Meats, we don’t have to worry about selecting the perfect cut because they do it for us. Each product is hand-selected for ideal specifications, so all we have to do is enjoy it.
If you like this recipe, you'll love our Slow Cooked Baby Back Ribs!
Pulled Pork Tacos Variations
- Gluten Free: use corn tortillas (or lettuce leaves) to make these tacos gluten free!
- Want less spice?: serve with our Pineapple Salsa instead. You'll get all the sweet salsa flavor without the hit of pepper.
- Make it deluxe: for a more "loaded taco", add a drizzle of our famous Beer Cheese, some guacamole, and a dollop of sour cream.
Storage
Store the Peach Salsa separately from the pulled pork.
Store Pulled Pork in an airtight container in the fridge for up to 7 days. Store Peach Salsa in an airtight container in the fridge for up to 2 days. Pulled Pork can be frozen and heated up later. Thaw pork at room temperature, then re-heat in a skillet with a little oil.
Top Tip
Serve a mix of taco shells (flour tortilla and corn tortillas) for a colorful and tasty presentation. Using tongs, heat the shells over a burner for a few minutes to warm them and crisp them up a bit before filling them.
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Pulled Pork Tacos recipe
This tender, juicy Pulled Pork Tacos recipe, is soon to be your family's favorite. Top it with fresh Peach Salsa for taco night done right.
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
Ingredients
For the Pulled Pork:
- 6 lb Chairman’s Reserve Pork Shoulder
- 6 Limes
- 3 large carrots
- 1 Bunch Cilantro
- 2 Tbsp Salt coarse
- 2 Tbsp Cracked black pepper
For the Peach Salsa:
- 1 C diced peaches ( we prefer a small dice)
- 2 jalapeños seeded and finely diced
- ½ C finely diced tomato
- 1 lime
- ¼ Chopped cilantro
Instructions
To prepare pork:
- Heat a large heavy bottom pan on the stove so it is very hot.
- Add vegetable oil. Allow to heat up for 1 minute.
- Coat Pork shoulder with salt and pepper on all sides.
- Place in hot pan and brown on all sides.
- Cut 6 limes in half and place on bottom of a 9"x 13" baking pan.
- Place browned pork shoulder on top of limes and add rough cut carrots along with half a bunch of cilantro.
- Cover pork shoulder with foil and place in 350° oven.
- Roast for 3 hours or until roast is fork tender.
- Remove from oven and shred pork using 2 forks.
- Serve on your favorite taco shells and top with Jalapeño Peach Salsa.
To make Peach Salsa:
- Combine diced peaches, juice of 1 lime, 1 tablespoon water along with diced jalapeños in a medium bowl and add crushed red pepper and salt and pepper.
- Allow to set in refrigerator for 10-15 minutes.
- Remove and drain half of liquid and add diced tomatoes along with chopped cilantro.
Serve over pulled pork on your favorite taco shells.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Tacos
- Method: n/a
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 522
- Sugar: 4.3 g
- Sodium: 2033.9 mg
- Fat: 21.1 g
- Carbohydrates: 18.9 g
- Protein: 62.2 g
- Cholesterol: 190.4 mg
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