Pulled pork soft tacos are a delicious and versatile dish that can be enjoyed for lunch or dinner. The smoky, tender pork is slow-cooked until it falls apart, then shredded and tossed with a flavorful sauce. The pork is then spooned into soft tortillas and topped with your favorite toppings, such as shredded cheese, salsa, guacamole, and sour cream. With so many possible variations, pulled pork soft tacos are a great way to please even the pickiest of eaters.
Here are our top 7 tried and tested recipes!
PULLED PORK SOFT TACOS
Put your own spin on delicious and top these quick and easy tacos with incredibly tender pulled pork. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
- Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.
Nutrition Facts : Calories 311.2, Fat 10.2, SaturatedFat 3.2, Cholesterol 79.3, Sodium 336.1, Carbohydrate 25.2, Fiber 4.2, Sugar 2.5, Protein 29.7
PAT'S PULLED PORK TACOS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
- Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
- Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.
- Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
- Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.
PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
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.
PULLED-PORK TACOS
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.
Nutrition Facts : Calories 429 g, Fat 22 g, Fiber 3 g, Protein 29 g
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
Steps:
- Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
- To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
- Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
HONEY BBQ PULLED PORK TACOS
This recipe is pulled BBQ pork sandwich meets taco. It is the best of both and a fun way to change up your taco routine! The filling is really tasty-you can use any flavor barbecue sauce you like best, but the honey barbecue adds a nice sweet and spicy combination with the salsa mixed in. Top with a fruity mango or apple salsa on top for a little extra heat or flavor.
Provided by Rebekah Rose Hills
Categories Tacos
Time 5h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
- Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
- Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
- Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 91.2 g, Cholesterol 48.2 mg, Fat 13.5 g, Fiber 8.8 g, Protein 28.8 g, SaturatedFat 5 g, Sodium 2112.5 mg, Sugar 30.6 g
PULLED PORK TACOS
Very easy, but tasty enough for company. You really have to try this to see how something so simple can be so tasty. Great for football season, put it in the oven in the morning and be ready to eat late afternoon. So good. I usually buy the biggest pork shoulder I can find and double the recipe and time accordingly.
Provided by axxo3846
Categories Pork
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 300°F
- Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin.
- Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly.
- Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
- Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss.
- Serve with the tortillas, cilantro, and lime wedges.
- Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.
Nutrition Facts : Calories 655, Fat 35.6, SaturatedFat 11.8, Cholesterol 107.5, Sodium 1088.6, Carbohydrate 52.5, Fiber 3, Sugar 13.9, Protein 31.1
Tips:
- For a more tender pulled pork, cook it on low heat for a longer period of time.
- If you don't have a slow cooker, you can also cook the pork in the oven at 275 degrees Fahrenheit for 6-8 hours.
- Shred the pork with two forks or a pair of meat claws for best results.
- For a smoky flavor, add a few tablespoons of liquid smoke to the slow cooker before cooking the pork.
- Top the tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, and salsa.
Conclusion:
Pulled pork tacos are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated when you are ready to eat them. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.
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