Look Who’s Taco: Pork Shoulder Tacos Recipe

9 months ago

pork shoulder tacos

You don’t need to wait for another Taco Tuesday to enjoy this dish. These tacos are loaded with the usual ingredients, except for the pork shoulder packed inside these wraps. As meat that comes from the shoulder of the pig, the pork shoulder offers a tender and juicy twist to your favorite Mexican snack.


Pork Shoulder Tacos
Makes 10-12 tacos



1 tsp Ground cinnamon

1 tsp Ground cloves

2 tsps Cayenne pepper

2 tsps Chili powder

2 tsps Ground cumin powder

2 ½ Tbsps Salt

1 kilo Pork shoulder, cut into 2-inch cubes

½ cup Cooking oil

2 Red onions, sliced

1 cup Tequila

2 cups Chicken broth

2 cans Diced tomatoes


  1. Mix all dry spices in a bowl and toss in with cubed pork. Cover bowl with plastic wrap and refrigerate for at least an hour up to overnight.
  2. In a cast iron pot or other oven safe pot, heat cooking oil over medium high heat and sauté onions until soft.
  3. Put in pork cubes and brown on all sides, about ten minutes.
  4. Pour in tequila then scrape the brown bits from the bottom of the pan. Add chopped tomatoes and mix with the pork cubes.
  5. Pour in chicken broth, almost completely submerging the pork. Stir gently until mixture starts to boil. Cover the pot with a lid then put in a preheated 400°F oven to braise for 2 ½ hours or until the pork is fork tender.
  6. When done let the meat cool slightly and begin shredding the meat using two forks. Keep warm.



3 Ripe avocados, cut in half lengthwise and pitted

1 Red onion, finely chopped

  • Juice from 1 lime (dayap)

1 tsp Salt


Mash avocado and gently mix in with red onion, dayap juice, and salt until well incorporated. Refrigerate.


10-12 pcs Flour tortillas, steamed or slightly grilled

1 cup Singkamas, cut into matchsticks

1 tub Sour cream

1 Red onion, finely chopped

  • Guacamole
  • Chopped cilantro

2 Limes (dayap), cut into wedges



To assemble, put 1-2 spoonfuls of pork on a tortilla. Add singkamas, onions, guacamole, and sour cream, then sprinkle with chopped cilantro and lime juice. Eat either folded or rolled.


Recipe by Roddy Abaya
Photographed  by Reau Gutierrez


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