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Street Tacos with Chipotle Shredded Pork

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 10 - 12
Course: Main Course
Cuisine: Mexican

Ingredients

  • ½ cup sweet yellow onion diced
  • 1 ½ tablespoons honey
  • 1 tsp ground cumin
  • ⅛ tsp ground cinnamon
  • 9 large garlic cloves peeled
  • 3 chipotle chiles canned in adobo sauce
  • Juice of 1 large lime or 2 small limes
  • 1 tbsp vegetable oil
  • 1 3 lb boneless pork shoulder, trimmed
  • Sea Salt and Freshly Cracked Pepper to taste
  • garlic powder to taste
  • 1 ½ cups chicken broth

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the oven and allow it to cool then carefully remove the extra fat from the meat.
  5. 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.
  6. 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.
  7. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.