This post may contain affiliate links. Please read my disclosure policy.
Tender, flavorful shredded pork is the star of these Chipotle Pork Street Tacos. This versatile shredded pork is delicious in a wide variety of Mexican-inspired dishes.
I’m excited about this recipe, friends.
I know. I’m excited about a lot of the recipes I share with you, however, I feel strongly that this ridiculously delicious shredded Chipotle Pork will be making a regular appearance on my menus forever and ever. It is on par with my Shredded Mexican Beef and if you’ve tried that recipe, you know what that means. These tacos are crazy delicious.
In addition to making the best Pork Street Tacos I’ve ever consumed I know this recipe will be the star of so many future Mexican-inspired recipes. So, yes, I’m excited. And, I really want you to try it.
Considering how much flavor is present in these Pork Street Tacos, the ingredient list is quite small.
Powerful ingredients pack a punch!
- Boneless pork shoulder roast (3 1/2 to 4 pounds)
- Dark lager beer (I recommend Guinness Draught Stout)
- Several fresh oranges (Cara Cara oranges are very juicy and super sweet. Regular navel oranges will do but try them if you can.)
- Canned chipotle peppers in adobo sauce (available in the International cuisine aisle of your grocery store.)
- Cumin, coriander, oregano, and salt
- Street taco tortillas (see note below)
- Toppings of your choice (sour cream, diced tomatoes, avocado, cilantro, hot sauce, etc. Go nuts!)
The first step is to cut your boneless pork shoulder roast down into 2-inch(ish) chunks. Trim and discard as much of the excess fat as possible as you are working. The prep time here is SO worth it because after the pork cooks you will have the most delicious, flavorful sauce ever without the need to skim fat.
Sprinkle the pork with a little salt and sear it in vegetable oil, in batches, until nicely browned. Transfer the browned pork to a plate and set is aside.
Add a little more oil to the Dutch oven and toss in the diced onion. Cook, stirring, for several minutes until softened. Stir in the garlic, cumin, coriander and oregano and cook for about 1 minute, just to lightly toast the spices and soften the garlic.
Pour in the beer and fresh orange juice.
A couple of chopped chipotle peppers in adobo sauce are added next.
Add the browned pork back to the Dutch oven and combine it with the sauce. Cover the pot and bake it in a preheated 325 degree F oven for 2 to 2 1/2 hours, or until the pork is easy to shred.
Is Chipotle Pork Spicy?
The heat in this recipe comes from canned chipotle peppers in adobo sauce. Both the peppers and the adobo sauce are quite spicy, however, if you use the amount called for in the recipe card below, they will add great smoky flavor and just a bit of a kick to the shredded pork. On my spicy scale, these Pork Street Tacos fall on the milder side. If you want more heat, add an additional pepper or two or just add in a little additional adobo sauce from the can of peppers.
The stove to oven method is key in producing the depth of flavor in the Chipotle Shredded Pork.
Once out of the oven, use two forks to shred the Chipotle Pork into the cooking liquid.
If you end up with more liquid than you’d like, transfer the Dutch oven to the stove and simmer it over low heat to reduce it a bit. I have made this recipe several times and have not had to reduce the sauce but your result could be different.
Pork Street Tacos are minutes away!
What are Street Taco Tortillas?
Street taco tortillas are labeled as such and available in most major grocery store chains. They are typically about 5-inches in diameter and available in corn, flour, or my favorite – corn/flour or corn/wheat blends.
To save trouble and calories I recommend toasting your tortillas in a dry skillet over medium-high for about 30 seconds per side before assembling your Pork Street Tacos. No oil needed.
I toast the tortillas just before I’m ready to serve and place them in my trusty tortilla warmer.
Serve the shredded Chipotle Pork in the toasted street taco tortillas with the toppings you love.
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.
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.
Chipotle Pork Street Tacos
- 1 teaspoon salt
- 3 1/2 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)
- 3/4 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)
- shredded angel hair coleslaw (finely shredded green cabbage like Fresh Express)
- crumbled queso fresco cheese or finely shredded Monterey Jack cheese
- sour cream
- 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 3 1/2 to 4 pound roast is trimmed you should be left with about 2 1/2 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 2 1/2 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.
Adapted from Better Homes and Gardens