If you love Mexican style food, then this post is for you! Not only are you going to get the pulled pork taco recipe, but a delicious recipe for Pico de Gallo AND a recipe for a delicious Chipotle Pepper Sauce. When you put all three of these recipes together, the flavor explosion is incredible. Let’s check it out.
This pulled pork taco recipe is: Gluten Free, Paleo Friendly, Low Carb and delightfully spicy.
Pico de Gallo, Spice and everything nice in this Pulled Pork Taco Recipe.
Pulled pork and tacos were meant to be together. Pulled pork is just so juicy, flavorful and delicious. It’s like it wants to be put into a corn tortilla and be smothered with awesome fresh ingredients. The freshness is one of the things I love so much about Mexican style food. We’re going to be using my recipe for easy pulled pork which I posted a while ago. We’re also going to be making some super fresh pico de gallo and a really spicy chipotle pepper sauce. A pulled pork taco recipe that is just full of yum.
Making Pulled Pork
Pulled pork takes time. There is no way around it. Typically, I make an 8lb shoulder and freeze off portions to be used in the future. I don’t always have six hours to wait for dinner to be ready! If you don’t have any pulled pork ready to go and are a bit short on time, take a look at my easy shredded chicken recipe. It will be equally delicious and ready in much less time.
I’m working with a friend of mine to put together a recipe for pressure cooker carnitas which should be ready in about an hour. The pressure cooker is an incredible piece of equipment to have on hand to speed things up when working with tougher cuts of meat. Right now we are working on the right balance of fat, spice and meat to go into the pressure cooker to make the most delicious carnitas you can imagine. Should be an awesome recipe!
For this pulled pork taco recipe, I’ve assumed that you have pulled pork already made or are planning on making it. There are links through to how to make some delicious pulled pork in the recipe or earlier in this post!
Putting together the Pico de Gallo
Pico is one of my favorite salsas. It is simple, packs a ton of flavor and can be adjusted easily for spice. In this pico recipe, I used jalapeno peppers which turned out to be incredibly spicy. Have you noticed that sometimes you get jalapeno which is not too spicy, but sometimes you get ones that are outrageously loaded with capsaicin (the spicy part of the pepper). Well, these were HOT. I could feel the heat in my nose when I first cut into the pepper. For me, it was perfect.
If you’re not into the heat, pick up an Anaheim (very mild) or add in a green bell pepper. Looking for just a bit of heat? The poblano pepper might be up your alley. These can pack some heat too… just one of those things you can’t tell by looking at one. If you love the heat, buy jalapeno, serrano or kick it way up with habanero. My suggestion is to wear gloves if you are slicing anything above a jalapeno.
For the pico de gallo recipe, just make sure that you get the freshest ingredients you can. I know that at different times of the year tomatoes don’t always look or taste the best. When you are at the grocery, see which type looks the most red and get those. It doesn’t matter whether it is a plum or a vine tomato. Look for the most ripe and delicious.
You’ll see that I use shallot in my pico rather than red or sweet onions. I like the flavor of the shallot more than these other types. Sometimes sweet onions aren’t available at my local market and I find that the red onions can overpower a salsa quickly. The shallot does a great job of being relatively mild but still adding enough onion flavor to make the salsa stand out. It’s your choice what to use. Recipes are just guidelines!
Putting together the Chipotle Pepper Sauce
Wow. This sauce has some huge flavor and a LOT of spice. I use the hot Hungarian wax pepper in this recipe to really make sure that you know you’re eating something spicy. But it’s not just spice for the sake of being hot. There are really delicious flavors in here with the sauteed onions and garlic along with the adobo chile sauce. The chipotle pepper sauce kicks this pulled pork taco recipe way up in the flavor department.
When you are making this sauce, I would suggest using your ventilation system when sauteing the wax peppers. The vapor has a tendency to make you cough a bit and might burn your eyes just a touch. I would not lean in and breathe in the steam from the pan under any circumstances. Keep a lid on the pan when they are being cooked to reduce the vapor. It definitely helps a lot!
I like to make this sauce in my vitamix and leave a little “chunk” to it. Just add all the ingredients into the vitamix or your blender, turn it on a low speed and let it go for a couple minutes.
QUICK COOKING TIP: If you’re looking for some additional toppings for this pulled pork taco recipe, try some sliced black olives or pieces of sliced avocado. Check out my quick picture tutorial on how to peel an avocado to make some beautiful avocado slices. We love to add in some shredded cheese and some whole kernel corn. Really tasty.
Let’s get to this pulled pork taco recipe.
PULLED PORK TACO RECIPE
For the Pulled Pork Taco
- 2 LBS Pulled Pork
- 2 TBSP Olive Oil
- 2-3 TBSP Cajun Seasoning
- Corn Tortilla Shells
For the Pico de Gallo
- 2 Cups Tomato diced
- ⅓ Cup Shallot chopped fine
- ¼ Cup Jalapeno diced (or more if you want more spice). This is approx 2 regular jalapenos.
- ¼ Cup Lime Juice
- ¼ Cup Cilantro chopped
- 1 TSP Lime Zest
- ½ TSP Dried Oregano
- 1 TSP Kosher Salt
For the Chipotle Pepper Sauce
- ½ Cup Red Onion diced
- 2 Cloves Garlic sliced
- 1 Hot Wax Pepper seeded and sliced into ⅛” rings
- ¼ Cup plus 2 TBSP olive oil
- ¼ Cup Lime Juice
- ¼ Cup Apple Cider Vinegar (I use Braggor Red Wine Vinegar
- ¼ Cup Chiles in Adobo sauce use a spoon to scoop it out of the can
- Kosher salt
For the Pulled Pork
- Add the pulled pork to a pan over medium heat with the olive oil. When the pork starts to warm, add in the cajun seasoning. Mix well and set aside, covered, when hot.
For the Pico de Gallo
- Add all ingredients to a bowl. Mix well and let sit for about 30 minutes before serving.
For the Chipotle Pepper Sauce
- In a saute pan, heat 1 TBSP of the olive oil over medium-high heat. Add in the onion with a pinch of salt. Cook for 7-8 minutes, stirring occasionally. Add in the garlic and cook for 2 more minutes, stirring frequently. When cooked, add to the blender.
- In the same pan, heat the second TBSP of olive oil. Add in the wax peppers and a pinch of salt. Cover the pan. Cook for 4-5 minutes or until lightly browned and softened just a bit. Add the cooked peppers to the blender.
- Add all remaining ingredients to the blender. Blend on low speed for 2-3 minutes or until a thick sauce forms.
Putting together the Pulled Pork Tacos
- Heat your saute pan with a quick spray of olive oil or non-stick spray over high heat. Add in the corn tortilla and heat through to soften. I like mine with some areas of crispy brown spots.
- Fill the tortilla with a mound of pulled pork, a drizzle of the spicy chipotle pepper sauce and a heaping of the pico de gallo.
- Enjoy hot and happy eating!
Final thoughts on the Pulled Pork Taco Recipe:
The one component which I didn’t give the recipe for is the sour cream drizzle. It’s really easy to make. I use 1/2 cup of full fat sour cream, 2 TBSP cream or 1/2 and 1/2. Give it a pinch of kosher salt, add to a squeeze bottle and shake it around. You’ll have sour cream with just enough body to stay on top of the ingredients. The pinch of salt makes it just delicious!
If you’re looking for some incredible accompanying dishes, check out my easy guacamole recipe. Or if you’re not feeling the pork, take a look at my low carb chicken fajita recipe which is really fun to eat. If you decide to make the pulled pork and have leftovers, I’m putting together a pulled pork soup recipe that will be posted up soon!
Hope that you enjoy this pulled pork taco recipe and happy eating!