Cooking with Rob

Shredded Pork Tacos

May 5, 2020

In honor of Cinco De Mayo & Taco Tuesday we’ve decided to share one of our delicious taco recipes!

If you know me, you know I have deep slove tacos. I could eat them every day! We have dozens of taco recipe variations so if you’re not a pork person just stay tuned for my next Taco Tuesday recipe!

These tacos can be made in an instant pot or in the oven.

Ingredients:

  • 6 cloves garlic
  • 1 tablespoon ground coriander
  • 2 tablespoons grounds cumin
  • 1 tablespoon ground annatto seed (if you can’t find this, you can use paprika instead)
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cayenne
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • ½ cup oil (your preference on type of oil)
  • 3-4 pound pork loin, shoulder, or butt
  • 1 cup orange juice
  • 1 cup beer of your choice (you can substitute this with chicken stock if you don’t want to use beer)
  • Corn tortillas
  • Taco toppings of your choice (I used shredded lettuce, shredded cheese, hot sauce, and fresh squeezed lime)

Instant Pot Instructions:

  1. Combine garlic, coriander, cumin, annatto (or paprika), salt, black pepper, cayenne, oregano, pepper flakes, and oil in a bowl and mix well.
  2. Cut the pork into 3-4-inch chunks, removing the bone if necessary.
  3. Take a thin knife and stab several holes into each chunk of pork without stabbing completely through. Rub the spice mixture all over the pork, pushing it into the holes, ensuring the meat is completely coated.
  4. Place each chunk inside the instant pot. Ensure that it all sits in a single layer. It’s fine for the chunks to be squeezed in tightly, but you don’t want them overlapping.
  5. Pour in the orange juice and beer (or chicken stock).
  6. Close the lid and cook on high pressure for 40 minutes. When finished, pull each piece out and use a pair of forks the shred the meat.
  7. Warm the tortillas in a pan on the stovetop and then build the tacos by placing the meat and the toppings of your choice.

Oven Instructions:

  1. Preheat your oven to 300°.
  2. Combine garlic, coriander, cumin, annatto (or paprika), salt, black pepper, cayenne, oregano, pepper flakes, and oil in a bowl and mix well.
  3. Take a thin knife and stab several holes into each chunk of pork without stabbing completely through. Rub the spice mixture all over the pork, pushing it into the holes, ensuring the meat is completely coated.
  4. Place the pork in a foil lined sheet pan or baking dish. If your meat still has skin on it, place it skin side up. Sprinkle some additional salt and crack some pepper over the top. Cook the roast for around 45 minutes per pound. Just let it cook, you don’t need to check on it constantly. You want the meat to reach a temperature of around 170° for it to shred easily.
  5. When the meat is cooked through, pull it out of the oven and let it rest for at least 10 minutes before shredding with a pair of forks.
  6. Warm the tortillas in a pan on the stovetop and then build the tacos by placing the meat and the toppings of your choice.

Now you have your pork tacos!

I hope you enjoyed this recipe! Don’t forget to subscribe for future updates!

Oh and don’t forget to share your pictures with me if you try these!

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