Go Back
+ servings
A white serving plate with two Chipotle Pork Street Tacos with halved avocados in the background.
Print Recipe
5 from 4 votes

Chipotle Pork Street Tacos

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 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Dish
Cuisine: Mexican
Servings: 6
Calories: 480kcal


  • 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


  • 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.


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.


Serving: 2tacos | Calories: 480kcal | Carbohydrates: 34g | Protein: 37g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 967mg | Potassium: 747mg | Fiber: 3g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 4mg