Shredded Pork Tacos – Authentic Mexican Style

Shredded Pork Tacos - Authentic Mexican Style, 3.4 out of 5 based on 50 ratings
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Shredded pork tacos are awesome and this recipe is fabulous! Start by searing chunks of pork loin roast and then slow cook it with Mexican seasonings until it shreds. Stuff it into corn tortillas and fry until crispy. Add some of your favorite taco toppings and dig in! Your taste buds will love these shredded pork tacos… Enjoy!

Shredded Pork Tacos Plate 1Ingredients: Slow Cooked Pork

Whole Pork LoinPork Loin Chunks2lbs. pork loin roast (center cut)

1 1/4 teas. salt

1 teas. pepper

3/4 teas. chili powder

1 tbsp. onion powder

1/4 teas. cumin powder

1/2 teas. garlic powder

2 tbsp. oil

5 cups water

Method: Slow Cooked Pork

Pork Loin Chunks Sear 1Pork Loin Chunks Sear 2Pork Loin Chunks/SeasoningsPork Loin Chunks Cooking 1Pork Loin Chunks Cooking 2Pork ShreddingShredded PorkStart by cutting your pork into big chunks. You can trim off some of the fat if you want.

There wasn’t much on my piece so I left it on. It’s adds great flavor.

Heat a large pot to about medium high heat then add the oil. Swirl it around to coat the bottom of your pot and then add your pork chunks.

Continue to cook the pork until all sides have seared. You can use a wood spatula or pair of tongs for this.

The pork will take about 3 to 5 minutes per side to sear and about 15 to 20 minutes to get all sides seared.

This step adds a deep rich flavor to your pork.

At this point add the water and all of the seasonings, stir, cover, and let it come to a boil (still on medium high).

Let it boil covered for about 45 minutes to an hour, stir occasionally.

What you’re doing here is getting the meat tender.

After 45 minutes to an hour the liquid should have reduced by about half.

Turn the heat down to about medium low and slow cook for about 45 minutes to an hour with the “lid cracked”.

You want most of the liquid to evaporate “slowly”. This will make the pork start to shred.

When it starts to shred, use a wood spatula to break up your pork into “shredded pieces”.

Note: In the second phase (lid cracked) keep an eye on the liquid level and try to break up the pork every little while. You don’t want the liquid to completely evaporate.

Even though the pork will start to break up it will be very dry. You need to have a little bit of liquid left so when the pork is completely shredded it can reabsorb the liquid making it nice and juicy, this is very important. If you find the pork is too dry just add a little water and give it a good stir.

The pork is now ready for your shredded pork tacos so lets move on to the tortillas.

Getting Your Shredded Pork Tacos Ready

You will need:

about 4 cups of oil

15-20 corn tortillas (6 in.)

30-40 toothpicks (2 per taco)

Method: Getting Your Shredded Pork Tacos Ready

Tortillas Frying 1Tortillas Frying 2Shredded Pork Tacos Assembly 1Shredded Pork Tacos Assembly 2Shredded Pork Tacos AssembledYou’ll need about a 12 in. skillet that is about 2 inches deep for frying.

Add enough oil to fill by about half (about 1 in. of oil) approximately 4 cups.

Heat the oil over medium heat until it reaches about 350 degrees. If you don’t have a thermometer toss a tiny piece of tortilla into the oil when you think it’s ready, if it bubbles and floats to the top immediately it’s ready.

Carefully place 2 tortillas into the hot oil and fry for 2 to 3 seconds a side and then transfer to a plate. (Use a pair of tongs for this) All you are doing at this point is making the tortillas pliable, not cooked. 2 to 3 seconds is all it takes, literally. Continue until all of your tortillas are done.

Note: Your oil will be very hot so caution is highly recommended.

Flip the whole stack when you’re done to insure the oil drains properly, and the “cooler” ones are on top.

Now that your tortillas a pliable. Place a large spoonful of your shredded pork on the upper half of a tortilla and spread it out to evenly cover the top half leaving a little room around the top edge.

Fold it over and insert 2 toothpicks (like you were sewing) to close it up. Leave enough of the toothpick sticking out so they will easily pull out after frying. Transfer the finished taco to a plate or piece of foil.

Continue until all of your shredded pork tacos are done.

Note: A quicker way is to lay out 5 or 6 tortillas, add the pork as described above and then “sew them up”. Also turn the heat to low on your oil until 5 minutes before you fry your tacos.

Ok, they’re ready so lets get our toppings together.

Ingredients: Shredded Pork Taco Toppings

Diced TomatoesCotija Cheese1/2 head shredded lettuce (or cabbage)

2-3 tomatoes (small dice)

3-4 oz. shredded Cotija Shredded Lettucecheese or whatever you like

your favorite hot sauce or salsa (I’m using a green taco sauce)

Optional toppings: guacamole, sour cream, pico de gallo, cilantro and onions or anything else you like.

After you have prepped your toppings you’re ready to put it all together so let’s do it!

Method: Shredded Pork Tacos

Shredded Pork Tacos FryingShredded Pork Tacos FriedShredded Pork TacosHeat your oil back up to 350 degrees and place your tacos next to the pan for easy access.

Make an assembly line for all of the toppings. This makes it easy for you to top your tacos when they are ready :-)

Get your serving plates ready. I just put them at the beginning of the assembly line. Great for “self serve”.

Fry 3 or 4 tacos at a time. They’ll take about 2 to 4 minutes a side.

Transfer them to a plate to let the outsides cool slightly for about 2 to 3 minutes.

Remove the toothpicks by twisting and pulling them out.

Open and stuff with your toppings as you see fit :-)

Note: After removing the toothpicks you can place 2 or 3 “un-topped” tacos on a plate and top them yourself and hand them out or let your people top them the way they like it. Or, place all of the toppings at your table and let people top them as they go. Also if you’re serving beans and rice with them, make sure they are hot and spooned onto the plate first, they help hold the tacos up… But you probably know that LOL.

Recipes for refried beans and Mexican rice can be found here.

Shredded Pork Tacos Plate 2These shredded pork tacos are delicious! Crispy and crunchy on the outside, tender and juicy on the inside. The authentic Mexican flavors will make your taste buds scream for more! They are pretty easy to make and your friends and family will think you got them from one of your favorite taco shops. If you like Mexican style pork this is definitely a must try shredded pork tacos recipe. Enjoy and Happy Cooking!

David

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Comments

Shredded Pork Tacos – Authentic Mexican Style — 20 Comments

  1. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I made the shredded pork for tacos this weekend. I replaced the powdered garlic and onion with about 3/4 of a cup of fresh minced versions, and added a roasted chipotle pepper to the boil. Absolutely delicious!

    • VN:F [1.9.22_1171]
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      Hi Sage,

      Awesome!! I like your changes, especially the chipotle, that sounds delicious :-)

      Thanks for your input, I’m sure there will be others that try it the way you made it, including me!

      Thanks again and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I love this recipe and it is definitely one of my rotational things. I was wondering though. could you do this with beef and chicken as well? I think the pork is great, but just didn’t know if the seasonings would work with beef and pork as well.

    Thanks,
    Chris

    • VN:F [1.9.22_1171]
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      Hi Chris,

      That’s so nice to hear! I’m glad you’re making this a rotational recipe :-)

      As for shredded chicken and beef tacos I’ve got you covered. The seasonings are basically the same and I happen to have recipes for both. Click the links below to find recipes for both.

      Shredded Chicken Tacos

      Shredded Beef Tacos

      I hope this helps and enjoy!
      David

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    This recipe is fantastic. We made this with 1 lb pork tenderloin using the same ingredients… Gone in a heartbeat

    • VN:F [1.9.22_1171]
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      Hi Cathy,

      I’m so glad you like it! Pork tenderloin works great for this recipe and is less “fatty”. Great job in changing it up to suit your needs. I always encourage imagination and ingenuity :-)

      And ya… It doesn’t last at my house either.

      Take care and Happy Cooking!
      David

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I tried these out last weekend. Wow!! This was so good! May family said it was better then going out to eat!

    • VN:F [1.9.22_1171]
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      Hi Kellie,

      That’s fantastic! I’m so glad everyone liked them so much. I think restaurants are nice but when you can make the same things (or better) at home, it’s all the more special :-)

      Thanks for commenting and Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I added green chilies to the meat before making tacos and it taste amazing!! Thanks for this recipie

    • VN:F [1.9.22_1171]
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      Hi Ging,

      That sounds awesome! I’ll bet it added a little extra spice and a great layer of flavor! Nice job and you’re welcome :-)
      David

  6. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I’m will try these tomorrow using thick, boneless pork chops and a slow cooker. After searing, I’m thinking I should put the meat in the crock and add water to cover by an inch – set on LOW for about 6 hours. Do you have any other suggestions?

    • VN:F [1.9.22_1171]
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      Hi Stacy,

      That’s sounds good. The meat is the most important thing. What you plan sounds right. Keep an eye on it during the the slow cook process. It will take awhile but let it do it’s thing. From what you plan it should come out fine.

      Happy Cooking!
      David

      • VN:F [1.9.22_1171]
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        Hi Ging,

        I’ve never made this in a crock pot but it should come out great, it’ll just take a little longer and you wont need as much water. Give it a try :-)
        David

        • VA:F [1.9.22_1171]
          Rating: 0 (from 0 votes)

          How much water would I need if I put it in the crock pot?Could I cook it on low for six hours? When I make it your way it’s really good but I can’t get the pork to shred. What am I doing wrong?

          • VN:F [1.9.22_1171]
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            Hi Daiana,

            Great question, thanks for asking.

            Typically you’d add just enough water to cover in your crock pot and cook 6 to 8 hours, that should be about right.

            As far as making sure the meat shreds, you just keep cooking it until it does. You may have to add more water but the longer it cooks the more tender it gets. You will have to use a wood spoon or spatula to break down the pork.

            Any type of meat will shred if boiled/simmered long enough but you’ll have to help it along by breaking it up as you go. Once shredded just boil off any excess liquid if there is any but don’t let it dry out on you. So if you notice it’s not quite tender enough just keep cooking it and adding water if needed.

            Hope this helps and Happy Cooking!
            David

    • VN:F [1.9.22_1171]
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      Hi Teresa,

      You can use whatever type of pork you like. Just be sure to trim off most of the fat and follow the rest of the recipe as is :-)

      Let me know if you have any more questions, I’m happy to help.
      Happy Cooking!
      David

      • VA:F [1.9.22_1171]
        Rating: 0 (from 0 votes)

        Thank you, and by the way your recipes are outstanding, I love your recipe for shredded chicken tacos and grilled chicken taco salad in the tortilla bowls..Yummy!

        • VN:F [1.9.22_1171]
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          Hi again Teresa,

          That’s awesome! I’m so glad you’re finding everything tasty :-)

          Let me know how your shredded pork tacos come out, I’d love to hear from you and Happy Cooking!

          David

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