Pulled Pork Tacos
Pulled pork slow cooked with spices, beer, and citrus juice pairs perfectly with creamy avocado and salsa for an amazing taco!
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Ingredients
- 2-3 lb boneless pork loin roast
- 2 tsp Kosher salt
- 4 tsp ancho chile powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp freshly cracked black pepper
- 1/2 tsp ground cayenne pepper
- 1-2 Tbsp extra virgin olive oil or enough to cover the bottom of the pot
- 12 fluid oz beer (white wine or chicken stock), preferably with citrus notes
- 1/2 cup freshly squeezed orange juice
- 10-12 Tortillas
Optional toppings:
- Avocado slices
- Sour cream
- Cilantro
- Hot sauce, I used Louisiana Hot Sauce
- Salsa, I used an avocado salsa
Instructions
Dutch Oven Method:
- Preheat oven to 350°F.
- Cut the pork loin into 3 or 4 big chunks, leaving any bit of fat intact.
- Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.
- Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the dutch oven.
- Pour in the beer, wine or chicken stock and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
- Add in the seared pork. Cover dutch oven and place in oven for 1/2 hour.
- Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.
- Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce.
- Warm tortillas and top with sour cream, pork, avocados, cilantro and hot sauces), and/or any other toppings of your choice!
Slow Cooker Method:
- Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.
- Heat oil in a large skillet over medium-high heat. Add the seasoned pork , and sear all sides until browned (about 2-3 minutes per side). Remove pork from skillet and place in the slow cooker.
- Pour the beer, wine or chicken stock into the skillet and scrape the bottom to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
- Pour the sauce over the pork in the slow cooker, cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce.
- Warm tortillas and top with sour cream, pork, avocados, cilantro and hot sauces), and/or any other toppings of your choice!
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