Pulled Pork Costilla Tacos
Tender, slow-cooked pork shoulder with warm spices, shredded and served in soft tortillas with fresh onion and cilantro. A crowd-pleasing weeknight dinner.
- Total time
- 180 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 4 lbs pork shoulder, boneless
- 2 tbsp cumin
- 2 tbsp chili powder
- 6 cloves garlic, minced
- 1 whole orange (juiced)
- 12 whole corn tortillas
- ½ onion + handful cilantro white onion (minced) and fresh cilantro
Instructions
- 1
Pat pork dry. Mix cumin, chili powder, salt, and pepper; rub all over the meat.
- 2
Heat oil in a heavy pot over medium-high. Sear pork 3-4 minutes per side until deeply browned.
- 3
Add minced garlic to the pot; cook 1 minute until fragrant.
- 4
Pour in orange juice and 1 cup water. Cover, reduce heat to low.
- 5
Simmer 3 hours, turning pork halfway through, until meat shreds easily with a fork.
- 6
Remove pork from pot. Shred with two forks, discarding any fat. Reserve 1/2 cup cooking liquid.
- 7
Warm tortillas in a dry skillet over medium-high, 30 seconds per side, until pliable.
- 8
Toss shredded pork with reserved liquid to keep moist. Fill each tortilla with pork.
- 9
Top with minced onion and fresh cilantro. Serve immediately.
Tools you’ll need
- sharp knife
- cutting board
- heavy pot with lid (6-quart minimum)
- wooden spoon
- measuring spoons
- two forks for shredding
- 12-inch skillet or griddle
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