Subscribe via RSS

Street Tacos with Chipotle Shredded Pork

Street Tacos with Chipotle Shredded Pork

by Pam on March 12, 2014

Mexican food is always a big hit with my family so I decided to roast a pork shoulder for mini street tacos. I found this Cooking Light[1] recipe that looked good so I decided to give it a try. I adapted it a bit to suit our tastes. The pork smelled fantastic while it roasted all afternoon. The pork was tender and juicy and shredded easily. The sauce was VERY spicy so I only spooned enough on the shredded pork to give it juice and flavor without being too spicy for my kids. If you love spicy food then use all of the juice. I found some mini corn tortillas at the store that I couldn’t resist but you can use regular tortillas if you can’t find them. I made an Onion and Cilantro Relish[2], fresh Spicy Fire Roasted Salsa[3], and fresh Guacamole[4] to go with the mini street tacos. They were a huge hit with all of us and I am looking forward to the leftovers for dinner tomorrow.

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 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. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the Onion and Cilantro Relish[5] (click link for the recipe), Spicy Fire Roasted Salsa[6] (click link for the recipe), and Guacamole[7] (click link for the recipe). Grate some cotija cheese.

      

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.

 



Print[8]

Save[9]



Street Tacos with Chipotle Shredded Pork




Yield: 10-12

Total Time: 3-4 hours



Ingredients:

1/2 cup sweet yellow onion, diced
1 1/2 tablespoons honey
1 tsp ground cumin
1/8 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 pound) boneless pork shoulder, trimmed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 cups chicken broth

Directions:

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 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. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the onion and cilantro relish (click link up above for the recipe), spicy fire roasted salsa (click link up above for the recipe), and guacamole (click link up above for the recipe). Grate some cotija cheese.

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.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Onion and Cilantro Relish (www.gordon-ramsay-recipe.com)
  3. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  4. ^ Guacamole (www.gordon-ramsay-recipe.com)
  5. ^ Onion and Cilantro Relish (www.gordon-ramsay-recipe.com)
  6. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  7. ^ Guacamole (www.gordon-ramsay-recipe.com)
  8. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  9. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Other Chef Recipes

  • Pork Tenderloin Tostadas with Avocado
    Pork Tenderloin Tostadas with Avocado by Pam on February 17, 2014 I had a busy day with my kids today and wanted to make something super quick and easy for dinner. I was in the mood for Mexican...
  • Slow Simmered Meat Sauce with Ground Turkey and Italian Sausage
    Slow Simmered Meat Sauce with Ground Turkey and Italian Sausage by Pam on March 2, 2014 We’ve had a lot of rainy days lately and I have been in the mood to make slow simmered soups, stews...
  • Three Bean Turkey Chili
    Three Bean Turkey Chili by Pam on March 18, 2013 We had friends over for dinner on Saturday night and it was a fairly cold & rainy day so I decided to make a big batch of chili. I used grou...
  • Spicy Roasted Red Pepper and Tomato Soup
    Spicy Roasted Red Pepper and Tomato Soup by Pam on September 19, 2013 It was cool enough to have a little fire burning yesterday morning… I love Autumn! I decided to make soup for dinner...
  • Greek Style Spatchcocked Chicken
    Greek Style Spatchcocked Chicken by Pam on October 29, 2013 I was in the mood to roast a chicken and I was craving Greek flavors so this recipe was born. I decided to Spatchcock the chicken and...

Comments are closed.