Pulled Pork Tacos with Cilantro and Sour Cream

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Pulled pork tacos are a delicious, crowd-pleasing meal that’s perfect for a cozy weeknight dinner or a festive gathering. The tender, smoky pulled pork is enveloped in soft tortillas and topped with fresh cilantro and creamy sour cream, delivering layers of flavor and texture that will satisfy any appetite. Plus, they’re easy to make, so you can get dinner on the table in no time!

Why You’ll Love This Recipe

This easy pulled pork tacos recipe is all about bold flavors and simple preparation. You’ll love how quickly you can whip up a meal that’s both comforting and satisfying.

• Flavor-packed: The smoky, savory pulled pork shines through with every bite.
• Quick prep: Minimal hands-on time means you can relax while the pork cooks.
• Customizable: Top your tacos with your favorite ingredients for a personal touch.
• Family-friendly: A hit with kids and adults alike!
• Perfect for leftovers: Enjoy the flavors again the next day!

Ingredients

• 2 pounds pork shoulder, trimmed and cut into large chunks
• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small soft tortillas
• 1 cup sour cream
• 1 cup fresh cilantro, chopped
• Salsa, for serving

How to Make Pulled Pork Tacos

1. In a large skillet, heat the olive oil over medium-high heat. Season the pork chunks with salt and pepper, then add them to the skillet. Sear the pork on all sides until golden brown, about 5-7 minutes.
2. Remove the pork from the skillet and set it aside. In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Return the pork to the skillet and add the chicken broth, smoked paprika, ground cumin, brown sugar, and chili powder. Stir to combine all the ingredients.
4. Cover the skillet and reduce the heat to low. Allow the pork to simmer for about 2-3 hours, or until it’s tender and easily shreds with a fork.
5. Once the pork is ready, remove it from the skillet and shred it using two forks. Return the shredded pork to the skillet and mix it with the cooking liquid to keep it moist.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos by adding a generous portion of pulled pork to each tortilla. Top with sour cream, chopped cilantro, and salsa. Serve immediately.

Tips for the Best Results

• For extra flavor, marinate the pork in your spices and broth overnight.
• If you’re short on time, use a pressure cooker to cut down on cooking time.
• Don’t skip the searing step; it adds depth to the flavor.
• Adjust the seasoning to your taste, especially the salt and spices.

Easy Variations

• Swap the pulled pork for shredded chicken or beef for a different twist.
• Add diced jalapeños for a spicy kick.
• Try adding avocado or guacamole for creaminess.
• Use corn tortillas instead of flour for a gluten-free option.

What to Serve With It

• Mexican street corn (elote) for a sweet and savory side.
• A fresh pico de gallo for a zesty crunch.
• Refried beans or black beans for added protein.
• A simple green salad to balance the meal.

Storage and Reheating

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Store any leftover pulled pork in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of chicken broth if it seems dry. The shredded pork can also be frozen for up to 3 months; thaw in the fridge before reheating.

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