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Shredded pork and taco fixings displayed on a wood cutting board.
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Shredded Pork Tacos

Shredded pork tacos are an easy, affordable way to switch up taco night and have plenty of leftovers for lunch or another dinner.
Course Main Course
Cuisine Mexican & Southwestern
Keyword pork, pork recipes, tacos
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings 10
Calories 359kcal
Author Elizabeth

Ingredients

  • 3 tablespoons Canola Oil
  • 4½ - 5 pound Pork Shoulder – Pork Butt also called Boston Butt, trimmed of thick fat pieces, bone removed, and meat cut into large pieces (roughly 3-5 inch chunks)
  • 1 large Onion sliced thin
  • tablespoon Chili Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Salt divided – 1 teaspoon for the pork and 1 teaspoon for the seasoning mix
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Crushed Red Pepper optional
  • 16 ounces Tomato Sauce
  • 8 ounces Water
  • Soft or Hard Tacos Shells for serving
  • Favorite Toppings for serving

Instructions

  • Season the pork pieces with 1 teaspoon of salt
  • Heat the oil in a large, heavy pot over medium-high heat. Add the pork and arrange it in a single layer so that it is not mounded or overlapping.
  • Cook the pork for 5 minutes. Turn each piece and cook another 5 minutes to brown on both sides.
  • Take the pot off the heat. Move it over to an empty burner. Use tongs to remove the pork pieces and place them on a pan or large plate. Keep warm by loosely covering the pan with a piece of aluminum foil and/or place it in the oven or microwave.
  • Place the same pot over medium-low heat. Add the onions to the pot. Cook them for 5 minutes, stirring frequently.
  • Add the chili powder, garlic powder, 1 teaspoon salt, onion powder, cumin, black pepper and crushed red pepper and cook 1 minute while stirring constantly.
  • Add the tomato sauce and water, stir well. Return the pork to the pot, stir to coat with the sauce and arrange them so they are not overlapping.
  • Raise the heat to medium-high and bring the sauce to a boil. Lower the heat to medium-low and cover the pot. Cook the pork for 60 minutes, checking it and stirring occasionally to make sure it’s not sticking to the bottom of the pot.
  • Keep the sauce at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it a touch. Do this throughout the cooking time.
  • After an hour, the pork should start to become tender but probably won’t be quite ready. Continue cooking for another 15-30 minutes or until the pork gives. The pork should break apart easily without offering resistance when pressed with a wooden spoon or fork.
  • Once the pork is tender, lower the heat to low. Use tongs to remove the pieces from the pot and place them on a large cutting board. Cover the pot and leave the sauce on low heat.
  • Let the pork rest and cool down a little bit before shredding.
  • Use 2 forks, hold the meat down with one and pull the meat apart with the other. Continue this process until all of the pork is shredded.
  • Add the shredded pork to the sauce and stir to combine. Leave the pot over low heat and cover. Stir it occasionally and cook for about 15 minutes until warmed through.
  • Serve your shredded pork on soft tortillas or hard taco shells, add your favorite toppings and enjoy!

Notes

To make the shredded pork we want to use a large heavy pot. Use something that will hold and distribute heat evenly, like an enameled cast iron pot. We used a 6 quart pot.

Nutrition

Calories: 359kcal | Carbohydrates: 5g | Protein: 44g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 873mg | Potassium: 969mg | Fiber: 1g | Sugar: 3g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 4mg