A fusion of tender pork infused with flavorful seasonings, nestled within warm, soft tortillas and topped with a vibrant array of toppings makes these pulled pork tacos as mouth-watering as they are.
Why this recipe works
The best vehicle for juicy shredded pork are soft, lightly charred tortillas. These pulled pork tacos are restaurant-worthy and packed with flavor in every bite.
We’ll begin with our juicy Dutch oven pulled pork recipe that’s easily shreddable and bursting with smokey, savory flavor. Top with red cabbage, avocado, sliced radish, cotija cheese, or pickled onions, and serve with a lime wedge for the best shredded pork tacos you’ll ever sink your teeth into.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK –Â Prepare your pork using our pulled pork recipe, which calls for 3 pounds of boneless pork shoulder.
How to Make Pulled Pork Tacos
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare the pork according to our pulled pork recipe instructions.
- If you want to warm or toast your taco shells, you can heat them one by one in a dry skillet, turning once or twice. Another option is to place them directly on an open flame on the stove, turning very often with tongs so that they char but don’t burn.
- Preheat oven to warm (200 F).
- Place taco holders on baking sheet and place a taco shell into each holder.
- Measure out about 1/3 cup of pulled pork into each shell.
- Place in oven for about 10 minutes, enough to warm up the shells.
- Remove from oven and add toppings.
Frequently Asked Questions & Expert Tips
Pulled pork tacos are best stored separately from the taco shells. Store any leftover pulled pork in an air-tight container kept in the refrigerator for up to 4 days. Reheat covered with a paper towel in the microwave until warmed through, optionally adding a splash of water to remoisten.Â
Serving Suggestions
Serve pulled pork tacos in either corn or flour tortillas, it’s up to you. Garnish with your favorite toppings such as sliced avocado, red cabbage, sliced radish, cotija cheese, coleslaw, pickled onions, or shredded lettuce. A drizzle of sour cream or salsa makes them even better!
Serve in taco holders with an optional side of Spanish rice and black beans or chips and guacamole. Enjoy!
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Pulled Pork Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 recipe pulled pork
- 15 small taco shells corn or flour
Optional Toppings
- avocado slices
- red cabbage
- sliced radishes
- Cotija cheese
- lime wedges
Things You’ll Need
Before You Begin
- Warming the tacos in the oven is not necessary, but we like it so that all the tacos are warm at the time of serving.
Instructions
- Prepare the pulled pork according to recipe instructions.
- If you want to warm or toast your taco shells, you can heat them one by one in a dry skillet, turning once or twice. Another option is to place them directly on an open flame on the stove, turning very often with tongs so that they char but don’t burn.
- Preheat oven to warm (200 F).
- Place taco holders on baking sheet and place a taco shell into each holder.
- Measure out about 1/3 cup of pulled pork into each shell.
- Place in oven for about 10 minutes, enough to warm up the shells.
- Remove from oven and add toppings.
Expert Tips & FAQs
- Pulled pork tacos are best stored separately from the taco shells. Store any leftover pulled pork in an air-tight container kept in the refrigerator for up to 4 days. Reheat covered with a paper towel in the microwave until warmed though, optionally adding a splash of water to remoisten.Â
Nutrition
Chef Antoine Davis
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