Chipotle Pork Street Tacos

5 from 4 votes

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.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 480kcal

Author: Valerie Brunmeier

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

Toast tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side.

Nutrition was calculated for 2 tacos with 1 tablespoon queso fresco cheese each. Additional toppings will increase values.

Nutrition