Pulled pork is a great way to turn a tough cut of pork into a delicious pork filling. I’ve tried making pulled pork burgers and buns before, so this time I decided to try turning it into a Mexican-style taco. It might not be authentic Mexican style but it still tasted decent. All you need is some pork shoulder (you can use pork loin but I prefer shoulder cut since it has some fats) and a mixture of spices like paprika, oregano, cumin etc. and you’ll be able to make good pulled pork. Take a look at the recipe below to see how to make the pulled pork!
After 2 hours of braising, the pork should be so tender that it can easily be shredded using a fork. After shredding the pork, simply mix with barbecue sauce and you’ll get some yummy pulled pork! If you don’t like them in tacos, use burger buns instead.
As I mentioned, I wanted my pulled pork Mexican-style so I put them in some tortilla wraps, added some purple cabbage and diced tomatoes, and finally topped them off with a Greek yoghurt and lime sauce. Honestly, I didn’t think it made much sense to add lime juice to already-tart Greek yoghurt, but somehow the sauce tasted good! You can also add some honey in the sauce if you prefer to tone down the sour notes.
Feel free to add other fillings like guacamole, avocado and lettuce instead of purple cabbage and tomatoes like what I did. I’ll be frank with you – I’m not a huge fan of purple cabbage but they definitely do have some visual appeal so I added them. Overall, these pulled pork tacos felt like a healthy yet hearty meal to me.
Pulled Pork Tacos
Ingredients
PULLED PORK
- 600 g pork shoulder
- ½ tbsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp ground oregano
- salt to taste
- 360 ml chicken stock
- 3-4 tbsp barbecue sauce
TACO
- 4 20 cm tortilla wraps
- 100 g purple cabbage/lettuce
- 1 tomato diced
YOGHURT LIME SAUCE
- 75 g Greek yoghurt
- juice of 1 large lime
- ½ tbsp honey or more
Instructions
- Combine paprika, garlic powder, onion powder, ground cumin, ground oregano and salt in a bowl. Rub the spice mix over the pork shoulder.
- Heat a frypan over medium-high heat, then add some olive oil. Fry the pork shoulder on both sides for about 1-2 minutes, till browned. You may want to slice the pork shoulder into half if it's too thick.
- Add chicken stock into the frypan, then cover and cook over low heat for 2 hours. Flip the pork shoulder every 30 minutes. Note: The chicken stock may not cover the pork shoulder entirely so you will need to flip the meat to ensure even cooking.
- Monitor the pan to ensure the liquid doesn't dry up too quickly. After 2 hours, the liquid should have dried up and the pork shoulder should be very tender. Shred the pork shoulder using a fork.
- Add barbecue sauce (adjust amount according to preference) to shredded pork and combine well.
- In another frypan, fry tortilla wraps on both sides over medium heat till desired crispiness.
- Meanwhile, combine Greek yoghurt, lime juice and honey to create the sauce.
- Assemble the tacos by adding one serving of pulled pork, diced tomatoes and purple cabbage onto each tortilla wrap, then drizzle some yoghurt sauce over.
