Spicy Pork Tacos

Say hello to your new favorite taco night recipe with these irresistible Spicy Pork Tacos! Succulent pork shoulder is slow-cooked to tender perfection in a bold blend of chili powder, cumin, smoked paprika, and fresh citrus juices for a mouthwatering balance of heat and zest. After hours in the oven, the pork is shredded and nestled into warm corn tortillas, then topped with crisp radishes, creamy avocado, and a sprinkling of fresh cilantro for a vibrant, flavorful finish. Perfect for gatherings or an elevated weeknight dinner, this recipe is easy to prepare and delivers restaurant-worthy results from the comfort of your kitchen. Discover how these ultimate spicy tacos can redefine your taco night experience!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 2 tablespoons olive oil
• 1 large onion
• 3 none garlic cloves
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup orange juice
• 0.25 cup lime juice
• 12 none corn tortillas
• 0.25 cup cilantro
• 5 none radishes
• 1 none avocado

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Cut the pork shoulder into large chunks, about 3 inches each.

Step 3

In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Add the pork chunks to the pot in batches, searing them until they are browned on all sides. Remove and set aside.

Step 5

Reduce the heat to medium. Dice the onion and mince the garlic cloves.

Step 6

Add the diced onion to the pot and sauté until translucent, about 5 minutes.

Step 7

Add minced garlic, cumin, chili powder, oregano, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes until the spices are fragrant.

Step 8

Return the pork to the pot with its juices, then add orange juice and lime juice.

Step 9

Stir to combine all ingredients. Bring the mixture to a simmer.

Step 10

Cover the pot and place it in the preheated oven. Cook for 3.5 to 4 hours, or until the pork is very tender and easy to shred with a fork.

Step 11

Once cooked, remove the pot from the oven. Use two forks to shred the pork into bite-sized pieces, mixing it with the sauce in the pot.

Step 12

Warm the corn tortillas in a skillet over medium heat or directly over a low flame for a few seconds on each side.

Step 13

Slice the radishes and avocado. Chop the cilantro.

Step 14

Assemble the tacos by placing shredded pork onto each tortilla. Top with radish slices, avocado slices, and a sprinkle of cilantro.

Step 15

Serve the tacos warm and enjoy!

Nutrition Facts

Serving size	(1596.8g)

Amount per serving	% Daily Value*
Calories	2690.5

Total Fat 153.1g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 800.5mg	0%
Sodium 4103.8mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 18.8g	0%
Total Sugars 28.4g
Protein 224.5g	0%

Vitamin D 0IU	0%
Calcium 410.3mg	0%
Iron 15.6mg	0%
Potassium 4772.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 34.3%

Carbs: 13.0%