The ultimate Mexican comfort food, these shredded pork tacos are made with a few simple ingredients including pork shoulder which is slowly cooked to tender, juicy perfection.
Want to know the best part about having a photographer who was born in Mexico? You’re looking at it.
As much as I’d like to take credit for these mouth-watering slow cooker shredded pork tacos, the recipe belongs to my friend Raul’s mother, Gloria. While I’ve yet to meet this beautiful woman, I adore her son and am so grateful she is willing to share her family recipes with me.
The best part? This authentic Mexican pulled pork recipe really couldn’t be any easier if I tried. The secret ingredient is achiote paste which you can find at a Mexican grocery store or purchase on Amazon. Achiote paste is a spice mixture popular in Mexico and throughout South America made from annatto seeds and other warm spices.
To serve, Gloria thinly slices red onions and douses them in fresh lime juice and salt. Scattered on top of the pork tacos before serving, fresh cilantro and quick-pickled red onions provide the ultimate balance of flavors.
What other Mexican recipes would you like to see in the future? I’m all ears!
No forks required.
- 3 pound boneless pork shoulder roast
- 4 tablespoons achiote paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- 1 orange juiced
- 12 ounces pale ale such as Dos Equis
- 1 large red onion - thinly sliced
- 1 lime juiced
- kosher salt to taste
- corn tortillas pickled red onions and minced cilantro - to serve
In the base of the slow cooker, use a fork to mash together the pork marinade: achiote paste, garlic powder, onion powder, vinegar, salt, pepper and orange juice.
Add pork to the slow cooker and rotate with tongs until pork is evenly coated with marinade.
Pour in beer and cover with lid.
Cook on Low for 8 hours or High for 4 hours.
While pork is cooking, prepare the pickled red onions by combining all ingredients in a small bowl and tossing to combine. Let sit at room temperature for 30 minutes or in the refrigerator for up to 3 days. Set aside until you're ready to serve.
Remove pork from the slow cooker and let rest until it's cooled down enough to handle. Use your fingers or two forks to shred pork, removing any large pieces of fat.
To remove fat even further from the dish, pour out all of the liquid that is remaining in the slow cooker into a measuring cup with a fat separator. Let the fat come to the top and discard.
Add shredded pork back into the slow cooker and pour in the remaining broth that has been separated.
Serve pork in corn tortillas and garnish with reserved pickled red onions and minced cilantro.
Achiote paste can be found at a Mexican grocery store or online at Amazon.
Gloria uses fresh onions and garlic but I prefer to use powder when using the slow cooker as I find it sometimes results in a bitter taste otherwise.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
AND even more Healthy Mexican Eats are waiting for you on Pinterest!