These Chipotle Shredded Pork Tacos are loaded with tender, braised pork simmered in a smoky chipotle, citrus, and beer-infused sauce. Pile it into warm tortillas with your favorite toppings for a satisfying meal that’s perfect for feeding a group.
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Why You’ll Love This Recipe!
I get excited about a lot of the recipes I share, but I’m certain these Chipotle Shredded Pork Tacos will be making a regular appearance on our menu. This one is right up there with Mexican Shredded Beef, and if you’ve tried that recipe, you know what that means.
Similar to my Carnitas recipe, boneless pork shoulder cooks low and slow in a Dutch oven in a citrus-infused liquid until perfectly shreddable. This recipe goes a step further with a dark, rich beer and smoky chipotle peppers for incredible depth of flavor.
Considering how much flavor is packed in here, the ingredient list is surprisingly short. Powerful ingredients pack a punch!
This flavorful shredded pork is perfect for tacos and so much more. Use it for any of your Mexican favorites, think enchiladas, burritos, bowls, and nachos.
Ingredient Notes
- Boneless pork shoulder (pork butt): Cut into chunks for even cooking and easy shredding. Trim excess fat before cooking.
- Chipotle peppers in adobo: You’ll find these in the international section of your grocery store. Adds smoky heat and depth of flavor. Use 2 to 3, depending on your spice preference.
- Fresh orange juice: Brightens the rich pork and balances the spice.
- Dark lager beer: Adds richness and depth to the braising liquid. Guinness or any dark lager or stout will work.
- Onion and garlic: Adds a savory base of flavor as it cooks down with the pork.
- Dried spices: Cumin, coriander, and oreegano are a simple blend of warm spices that gives the pork its signature flavor.
- Tortillas: Street taco-size corn, corn-flour blend, or flour tortillas will all work. Go with what you love.
- Optional toppings: Shredded cabbage or angel hair coleslaw, queso fresco or Monterey Jack, tomatoes, cilantro, avocado, and sour cream.
How to Make Shredded Pork Tacos
Before beginning, cut your boneless pork shoulder down into 2-inch(ish) chunks. Trim and discard as much excess fat as possible. The effort here is so worth it and will result in the most deliciois, flavorful sauce without the need to skim fat.
- Sear: Season the pork with salt and sear it in batches in a Dutch oven until deeply browned. Transfer to a plate.
- Sauté: Cook the onion until softened, then stir in the garlic and spices.
- Deglaze: Add the beer and scrape up the browned bits from the bottom of the pot.
- Build the sauce: Stir in the orange juice.
- Add smoky heat: Add the chopped chipotle peppers in adobo sauce, to taste.
- Braise: Return the pork to the pot, cover, and cook in a 325°F oven for 2 to 2½ hours, until fork tender. Use two forks to shred the pork and mix it into the cooking juices.
Valerie’s Tips
- Cut the pork into chunks: This helps it cook more evenly and reduces the overall cooking time.
- Control the heat: The spice comes from chipotle peppers in adobo sauce. Used as directed, they add smoky flavor with a mild kick. For more heat, add another pepper or a little extra adobo sauce.
- Don’t skip the sear: Starting on the stovetop and finishing in the oven is key to building deep, rich flavor.
- Shred in the sauce: Once the pork is tender, use two forks to shred it right in the cooking liquid so it soaks up all that flavor.
- Adjust the consistency if needed: If there’s more liquid than you’d like, simmer it on the stovetop over low heat to reduce slightly.
- Toast the tortillas: Toast them in a dry skillet over medium-high heat for about 30 seconds per side. No oil needed.
- Keep them warm: Store the toasted tortillas in a tortilla warmer to keep them soft and pliable.
Serving Suggestions
Serve the shredded pork in warm tortillas with your favorite toppings like cabbage, tomatoes, queso fresco or cotija cheese, cilantro, guacamole, salsa, and sour cream.
This pork is also great for:
- Burrito bowls with Cilantro Lime Rice and Easy Seasoned Pinto Beans.
- The BEST Super Nachos or tostadas.
- Pork burritos or wraps.
- Loaded baked potatoes.
- This smoky shredded pork is delicious with fruit salsas like my Mango Cucumber Salsa or Mango Corn Salsa with Black Beans.
Storage Tips
Refrigerate: Store leftover shredded pork in an airtight container in the refrigerator for up to 3 days. For best results, store it with some of the cooking liquid to keep it moist.
Freeze: Store cooled shredded pork with some of the cooking liquid in a zip-top freezer bag for up to 2 to 3 months. Thaw in the refrigerator overnight and reheat as directed.
Make ahead: This is a great make-ahead recipe. Prepare it in advance and store in the fridge or freeze as directed. The flavor gets even better as it sits.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of the cooking liquid if needed.
I hope you try this one, friends. It is ALL kinds of amazing!
For more Mexican-inspired cooking inspiration check out my entire collection of Main Dish Mexican Recipes.
Chipotle Shredded Pork Tacos
Ingredients
- 1 teaspoon salt
- 3½ to 4 pounds boneless pork shoulder roast
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 12 ounces dark lager beer, (I use Guinness Draught Stout)
- ¾ cup fresh orange juice, (I used 3 Cara Cara oranges)
- 2 to 3 canned chipotle peppers in adobo sauce,, finely chopped
- 12 street taco size (5-inch) tortillas, (I love corn/flour blend tortillas)
Optional Toppings
- shredded angel hair coleslaw, (finely shredded green cabbage like Fresh Express)
- crumbled queso fresco cheese or finely shredded Monterey Jack cheese
- cilantro
- avocado
- sour cream
Instructions
- Preheat oven to 325 degrees F.
- Cut the pork shoulder into 2-inch chunks, trimming and discarding as much of the excess fat as possible. Once the 3½ to 4 pound roast is trimmed you should be left with about 2½ pounds. Sprinkle salt evenly over pieces of pork.
- Add 1 tablespoon oil to a 5- to 6-quart Dutch oven and place it over MEDUM-HIGH heat. Cook the meat in batches, adding additional oil as needed, for 6 to 8 minutes or until deep brown on all sides. Transfer the browned pork to a dish and set aside.
- Reduce the heat to MEDIUM and 1 tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, for 3 minutes or until lightly browned. Stir in the garlic, cumin, coriander, and oregano and cook for 1 minute. Add the beer, orange juice and chipotle peppers. Bring to a simmer, scraping the bottom of the pot to loosen the browned bits. Return the meat and juices to the pot and return the mixture to a simmer. Cover and transfer the pot to the oven.
- Bake for 2 to 2½ hours or until the meat is fork tender and easy to shred.
- Use two forks to shred the meat in the pot, mixing it into the liquid. If there's too much liquid, simmer over MEDIUM heat to reduce and thicken it slightly.
- Serve in lightly toasted tortillas with optional toppings.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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Valerie’s Kitchen will be donating a percentage of profits to charities that are helping aid families in need during this challenging time. This month that charity is World Central Kitchen who through their #ChefsForAmerica nationwide emergency food relief program, is committing to purchasing 1 million meals from local restaurants, and delivering those meals directly to Americans that need assistance.
Adapted from Better Homes and Gardens
Can the chipotle pork be cook in an instant pot rather than in the oven? Thanks Valerie!
Love your recipes!
Hi Joleen. Testing this recipe in the Instant Pot is on my to do list. It would absolutely work but I don’t know the exact time, etc. I’ll be updating the recipe with the directions in the future. I hope you try the pork – it is so good!