Pork Tacos

Tender Pork Tacos made with juicy shredded pork shoulder slow-roasted in a rich homemade ancho-guajillo chile sauce, then piled into warm tortillas with your favorite toppings.

Course Main Course

Cuisine Mexican

Keyword dinner recipes, How Do I Make Pork Tacos, How To Make Pork Tacos, Mexican Pork Tacos, Pork Shoulder, Pork Tacos, Pork Tacos Recipe, Shredded Pork Tacos

Prep Time 20

Cook Time 2 40

Chile Soak + Pork Rest 50

Total Time 3 30

Servings Generous Servings

Calories 492kcal

Author Kathleen

Ingredients

Pork

2 Medium (About 1 Ounce Total) Dried Ancho Chiles, Stemmed and Seeded
4 Medium (About 1 Ounce Total) Guajillo Chiles, Stemmed and Seeded
2 Dried Bay Leaves
2 Tablespoons Cider Vinegar
1/2 small Red or White Onion, Roughly Chopped, Plus a Few Slices Broken into Rings
2 Garlic Cloves, Chopped
1/4 Teaspoon Dried Marjoram
1/4 Teaspoon Dried Thyme
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Dried Ground Allspice
1 Pinch Dried Ground Cloves
1 1/2 Tablespoons Vegetable Oil
1/2 Teaspoon Salt
3 Pounds Lean Boneless Pork Shoulder or Boston Butt Roast

For Serving-Optional

Warm corn tortillas
finely chopped or sliced white onion
avocado chunks
fresh cilantro
sliced radishes
lime wedges
salsa

Instructions

Soak the chiles. Place the ancho and guajillo chiles in a medium bowl and cover them with very hot water, stirring occasionally to ensure even soaking. Place a small plate on top to keep the chiles submerged and let them soak for 30 minutes, until softened. Drain well.
Preheat the Oven: Turn on the oven to 325 degrees.
Make the red chile sauce. Add the softened chiles to a blender along with the bay leaves, vinegar, onion, garlic, marjoram, thyme, oregano, allspice, cloves, and water. Blend until completely smooth.
Cook the sauce. Heat the oil in a large Dutch oven over medium-high heat. Carefully pour in the chile sauce and cook, stirring frequently, until it darkens slightly and thickens to a paste-like consistency.
Coat the pork. Remove the pot from the heat. Season the pork with salt, then add it to the Dutch oven and turn it several times to coat it thoroughly with the chile sauce.
Add the water and roast. Pour ½ cup water around the pork, being careful not to wash the chile sauce off the meat. Cover the Dutch oven tightly and immediately place it in the preheated oven. Roast until the pork is very tender and easily pulls apart with a fork, about 2½ hours. Turn the pork a few times during cooking, spooning the sauce and pan juices over the top each time.
Rest and shred. Transfer the pork to a cutting board and let it rest for 20–30 minutes. Taste the pan juices and adjust salt if necessary. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded pork to the pot and toss it with the flavorful pan juices and chile sauce.
Assemble the tacos. Spoon the warm shredded pork into tortillas and top with onion, cilantro, radishes, and your favorite salsa. Serve immediately with lime wedges for squeezing over the top.

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