Street Tacos with Chipotle Shredded Pork
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Unrated
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
10 - 12
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Course
Main Course
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Cuisine
Mexican
Street Tacos with Chipotle Shredded Pork
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- ½ cup onion diced, sweet yellow
- 1 ½ tablespoons honey
- 1 tsp cumin ground
- ⅛ tsp ground cinnamon
- 9 garlic peeled, large cloves
- 3 chipotle chile canned in adobo sauce
- lime or 2 small limes, juice of 1 large
- 1 tbsp vegetable oil
- 1 lb pork shoulder boneless, trimmed
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
- 1 ½ cups chicken broth
Instructions
- Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.
- Heat the vegetable oil in a Dutch oven over medium-high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes on each side.
- Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven and bake for 3-4 hours.
- Remove from the oven and allow it to cool then carefully remove the extra fat from the meat.
- Shred the pork with two forks and place it into a serving bowl. Spoon some or all of the sauce over the meat–depending on how spicy you want it.
- Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute.
- Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.
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