Best 8 Authentic Pork Tacos Recipes

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Authentic pork tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are made with a combination of tender, flavorful pork, a variety of fresh toppings, and a delicious homemade sauce. Whether you are a seasoned taco enthusiast or new to the world of Mexican cuisine, this article will provide you with the essential tips and tricks to create the perfect authentic pork tacos. From selecting the right cut of pork to mastering the art of marinating and cooking the meat, we will guide you through the entire process. So grab your apron and get ready to embark on a culinary adventure that will leave your taste buds craving for more!

Here are our top 8 tried and tested recipes!

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY



Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty image

It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.

Provided by Alvin Zhou

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa
1 avocado, diced
2 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven

Steps:

  • Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  • Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams

AUTHENTIC PORK TACOS



Authentic Pork Tacos image

The tastiest and most authentic pork tacos but be sure you have plenty of time to prepare this tasty recipe

Provided by ChefDerekHobbs

Categories     Mexican

Time 6h30m

Yield 23 ???, 25-30 serving(s)

Number Of Ingredients 16

20 lbs pork butt
2 -3 anaheim chilies
2 -3 serrano chilies
1 whole yellow onion
1 tablespoon Mexican oregano
6 tablespoons ground cumin (adjust to taste)
2 -3 tablespoons Hungarian paprika (adjust to taste)
3 -4 garlic cloves
water (enough to cover pork butt in stock pot)
1 (105 ounce) can diced tomatoes
2 -3 cups orange juice
1 lime, juice of
1 tablespoon thyme
salt (to taste)
1 -3 liter chicken stock (or more adjust to taste)
2 guajillo chilies (optional)

Steps:

  • Get a large stock pot.
  • Trim most of the big pieces of fat from the pork butt and add to stock pot.
  • add chicken broth and water to cover.
  • add all spices listed above.
  • chop and de-seed all peppers, use gloves while doing so and add to pot.
  • add can of tomatoes.
  • add orange juice.
  • add salt (adjust later).
  • cook for 6 hours or until pork is tender enough to shred.
  • Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.
  • Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).

Nutrition Facts : Calories 862.2, Fat 58.1, SaturatedFat 19.9, Cholesterol 240.7, Sodium 288.9, Carbohydrate 10.2, Fiber 2, Sugar 6, Protein 70.7

PULLED PORK TACOS



Pulled Pork Tacos image

Provided by Giada De Laurentiis

Categories     main-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 20

2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon dried oregano
2 pounds pork shoulder roast
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, smashed
1 chipotle in adobo plus 1 teaspoon adobo sauce
1/2 cup beer, such as Modelo Especial
1/2 teaspoon grated orange zest (1/2 orange)
12 flour tortillas
8 radishes, thinly sliced
1 small head savoy cabbage, thinly sliced
1/2 cup cilantro leaves, roughly chopped
1/2 cup sour cream
1 cup crumbled feta cheese
1 avocado, diced
3 Roma tomatoes, chopped
3 limes, cut into wedges

Steps:

  • For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
  • Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
  • When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

VERDE PORK STREET TACOS



Verde Pork Street Tacos image

Provided by Food Network

Time 6h30m

Yield Serves 6-8

Number Of Ingredients 9

1 bunch Cilantro, chopped roughly
Salt and freshly ground black pepper, as needed
25 oz. Mission® White Corn Tortillas
1; 3-4 lb. Pork shoulder or pork butt roast
16 oz. Jar Green chili salsa Verde
1 lb. Red onion, sliced thinly
1 cup Red wine vinegar
1/3 cup Granulated sugar
16 oz. Oaxaca cheese, crumbled

Steps:

  • 1. Season pork generously with salt and pepper. In a skillet over medium high heat, sear pork until brown on all sides. Transfer to slow cooker, pour salsa verde over top and cover. Cook for up to 8 hours on low, or 5-6 hours on high. Once cooked, shred meat with two forks inside the slow cooker. 2. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours in the refrigerator. To serve, fill tortillas with the pork and top with pickled red onions, crumbled Oaxaca cheese and chopped cilantro.
  • 1. Great for a dinner, or a get-together! 2. This is great in tacos, but can also be used for enchiladas, burritos or even a nacho topping!

SLOW-COOKER PORK TACOS



Slow-Cooker Pork Tacos image

For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h36m

Yield about 8 servings

Number Of Ingredients 17

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Steps:

  • Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
  • Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
  • Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
  • Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

SIZZLING PORK TACOS



Sizzling Pork Tacos image

Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.

Provided by David Tanis

Categories     easy, lunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
Salt
pepper
3 garlic cloves, finely chopped
2 1/2 teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
Tomatillo salsa, for serving
Salsa cruda, for serving
Radishes, trimmed, for serving
Cilantro sprigs, for serving

Steps:

  • Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
  • Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
  • Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
  • To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams

SHREDDED PORK TACOS



Shredded Pork Tacos image

For best results marinade for a couple of hours before putting it in the crock pot. I suggest serving this with peach salsa or another type of fruit salsa. My husband likes to substitute beer for the water.

Provided by Queen Dana

Categories     Mexican

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork loin
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 cup onion, minced
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 1/2 tablespoons chipotle chiles in adobo, puree
1/4 cup fresh cilantro, chopped
1 dash salt
2 tablespoons water

Steps:

  • Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
  • Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.

AUTHENTIC TACOS AL PASTOR



Authentic Tacos al Pastor image

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

Tips for Making Authentic Pork Tacos:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for carnitas because it is well-marbled and flavorful. Other good options include pork loin or pork tenderloin.
  • Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is ideal for cooking carnitas because it allows the pork to cook slowly and evenly. This results in tender, juicy meat that is easy to shred.
  • Add plenty of spices: Carnitas is traditionally seasoned with a combination of chili powder, cumin, oregano, garlic, and salt. You can also add other spices, such as chipotle powder, paprika, or cinnamon, to taste.
  • Cook the pork until it is fall-apart tender: The pork is done cooking when it is fall-apart tender. This usually takes about 2-3 hours in a Dutch oven or 6-8 hours in a slow cooker.
  • Shred the pork: Once the pork is cooked, use two forks to shred it into small pieces.
  • Serve the pork tacos with your favorite toppings: Carnitas tacos can be served with a variety of toppings, such as guacamole, salsa, sour cream, cheese, and cilantro. You can also serve them with rice and beans.

Conclusion:

Authentic pork tacos are a delicious and flavorful dish that can be easily made at home. By following these tips, you can make carnitas that is tender, juicy, and full of flavor. Serve the carnitas tacos with your favorite toppings and enjoy!

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