Mexican pulled pork tacos

Mexican pulled pork tacos

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(2 ratings)

Prep: 20 mins Cook: 4 hrs, 10 mins - 5 hrs, 10 mins plus overnight marinating and standing


Serves 8
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share

Nutrition and extra info

  • Freezable

Nutrition: per serving (without pickled red onions)

  • kcal312
  • fat11g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre1g
  • protein38g
  • salt0.5g
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  • 1½ kg rindless pork shoulder, cut into 6 large chunks
  • 1 red onion, roughly chopped

For the marinade

  • 2 garlic cloves, crushed
  • 2-3 tbsp habanero chilli sauce
  • 3 tbsp tomato purée
  • juice 2 oranges (around 200ml/ 7 fl oz)



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • juice 3 large limes (around 75ml/ 2 ½ fl oz)



    The same shape, but smaller than…

  • 3 tbsp white wine vinegar
  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tsp ground allspice
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground nutmeg
  • ½ tsp ground cloves

For the pickled red onions

  • 2 medium red onions, finely sliced
  • 2 tbsp white wine vinegar or cider vinegar
  • 2 tbsp caster sugar

To serve

  • 24 corn tacos, warmed
  • 4 Little Gem lettuces, trimmed and finely shredded
  • soured cream or half-fat crème fraîche


  1. Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight.

  2. Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.

  3. To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.

  4. Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

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Comments, questions and tips

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19th Aug, 2017
Easy to m, this cooked perfectly and the flavours were very authentic.
28th Jun, 2017
Hi, I was wondering if this could be done in a slow cooker? And if so, on what setting and for how long? Thanks!
goodfoodteam's picture
5th Jul, 2017
Thank you for your question. We haven't tested this in the slow cooker so can't offer exact instructions but there's no reason why you can't. We'd suggest taking a look at the following recipes to give you an idea of how to do it:
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