Love Mexican-style food? Want a delicious meal for Taco Tuesday? This post is for you! You’ll get the Pulled Pork Taco Recipe, plus a delicious Pico de Gallo and a zesty Chipotle Pepper Sauce. Put all three together, and the flavor explosion is incredible. Whether you’re cooking for family or friends, these pulled pork tacos are sure to be a hit. Let’s check them out!
This recipe is: Gluten-Free and optionally Low-Carb.
Table of Contents
7 Reasons to Love This Recipe
Here are 7 reasons why you’ll love this pulled pork taco recipe:
- It’s a pulled pork taco – what’s not to love?
- Perfect blend of pico de gallo and pulled pork.
- Favorite taco toppings that make every bite amazing.
- Incredibly fun for a busy weeknight meal.
- Customizable meal for a make-your-own taco night.
- Gluten-free and optionally low-carb — but everyone will enjoy it.
- Deliciously easy and quick meal, with pre-made pulled pork on hand.
Are Pulled Pork Tacos Low-Carb?
Yes, pulled pork tacos can be made low-carb. As for this recipe, it offers 5 g net carbs per serving without the tortilla shell. This makes it a perfect meal for a low-carb diet. Enjoy these crispy tacos without the fear of making your carb intake shoot!
Pulled Pork Taco Ingredients List
These are the ingredients you’ll need to make pork tacos:
For the Pulled Pork Taco
- 2 pounds pulled pork
- 2 tablespoons olive oil (or even better, clarified butter)
- 2-3 tablespoons Cajun seasoning
- corn tortillas (optional, skip for low-carb)
For the Pico de Gallo
- 2 cups tomato, diced
- 1 teaspoon lime zest
- ½ teaspoon dried oregano
- ⅓ cup shallot, finely chopped
- ¼ cup jalapeño, diced (or more if you want more spice). This is approximately 2 regular jalapeños.
- ¼ cup lime juice
- ¼ cup fresh cilantro, chopped
- 1 teaspoon kosher salt
For the Chipotle Pepper Sauce
- 2 garlic cloves garlic sliced
- 1 hot wax pepper, seeded and sliced into ⅛-inch rings
- ½ cup red onion diced
- ¼ cup plus 2 tablespoons olive oil
- ¼ cup lime juice
- ¼ cup apple cider vinegar
- ¼ cup chipotle chiles in adobo sauce
- kosher salt
Ingredient Substitutions
Missing some ingredients? No worries! Here are some easy-to-find alternatives you can use in this pulled pork taco recipe.
- Olive oil: Use ghee or clarified butter.
- Cajun seasoning: Use a premade taco seasoning mix. Make sure there is no sugar in the mix.
- Shallot: Replace with an equal quantity of finely diced red onion.
- Jalapeño: Use a serrano pepper or a poblano pepper for less heat.
- Lime juice: Use lemon juice if you can’t find lime juice.
- Fresh cilantro: You can use parsley in a pinch.
- Dried oregano: Dried basil or marjoram works great.
- Hot wax pepper: Banana peppers, jalapeño, and serrano work great for heat. Poblano or Anaheim peppers for less heat.
- Apple cider vinegar: You can use white or red wine vinegar.
Additional Ingredients
Want to add a little extra flair to your tacos? Here are some delicious additions that pair perfectly with the main ingredients of the shredded pork tacos.
- For the Pico de Gallo: Add some fresh herbs like parsley and basil
- For the Chipotle Sauce: Add a couple of pinches of cumin or ½ teaspoon of chili powder to the pulled pork taco seasoning recipe.
- For the Toppings: Try some pickled onions or my deliciously crunchy pickled jalapeno peppers. You can also finely dice radishes for an unexpected but delightful crunch.
- Avocado Slices: Try some sliced avocado. Check out my quick picture tutorial on how to peel an avocado to make beautiful avocado slices. I also love to add shredded cheese and whole kernel corn as these are my favorite toppings.
Note: These are optional ingredients and are not a part of the main recipe.
Cooking Tools Required
Here’s a list of cooking tools you’ll need to make this pulled pork street taco recipe:
- Pan
- Sauté pan
- Blender
- Knife
- Cutting board
- Mixing bowl
- Spatula or spoon
- Cover or lid
How to Make Pulled Pork Taco Recipe: Complete Cooking Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Dice onions, tomatoes, and jalapenos.
- Finely chop shallots.
- Squeeze lime juice from fresh limes.
- Chop cilantro.
- Slice garlic.
- Seed and slice hot wax pepper.
Cooking Instructions
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 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 sauté pan, heat 1 tablespoon 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 tablespoon 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 sauté 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 heated tortilla with a mound of pulled pork, a drizzle of the spicy chipotle pepper sauce, and a generous spoonful of the pico de gallo.
- If you’re eating low-carb, skip the warm tortilla, and just pile up the pulled pork directly on your plate, topped with pepper sauce and pico de gallo. Enjoy hot and happy eating!
Step 1: Super fresh, heirloom tomatoes are a key to this sauce. Chope them well.
Step 2: The Pico de Gallo takes about 5 minutes to put together. The flavors just pop on this pulled pork taco recipe.
Step 3: A super fresh pulled pork taco recipe with pico de gallo and a fresh chipotle pepper sauce. So delicious!
💡 My Pro Tip
Here are a few tips to help with this delicious recipe:
- Crisping the Pulled Pork: Get the pan really hot with some melted clarified butter. Place the pulled pork in the pan and let it brown and get crisp before flipping. This adds amazing flavor.
- Saving Time with Pico de Gallo: Buy premade pico de gallo salsa at the store. This pulled pork taco sauce is a great time-saver, and store-bought options are quite good these days.
- Blending the Chipotle Pepper Sauce: Be careful when blending the hot sauce for pulled pork tacos. Cover the top of the blender with the lid and a tea towel. Hold the lid down to prevent hot liquid from blasting out as the steam expands.
- Adjusting Spice Levels: Choose peppers and spices that match your comfort with heat. For milder flavors, use lower-spice peppers and seasonings. If you love heat, go all out!
⏲️ Time-Saving Tips
- This recipe uses pre-made pulled pork, shredded chicken, or ground beef as a meal prep to save significant prep time.
- Buy pre-made pico de gallo; it’s not as good as homemade, but still fresh and delicious, saving you time from chopping and mixing.
- Chop the vegetables ahead of time and store them in the fridge until needed.
- Make the chipotle pepper sauce in advance and store it in an airtight container in the fridge.
What to Serve With the Pulled Pork Taco Recipe?
Enhance your delicious tacos with these delicious toppings and side dishes:
- Guacamole: The creamy texture and fresh flavors of guacamole complement the spicy chipotle sauce and savory pulled pork perfectly.
- Creamy Coleslaw: Pair creamy coleslaw with pulled pork tacos for a refreshing contrast of textures and flavors. The crisp cabbage and creamy dressing add a cool balance to the hearty tacos.
- Low-Carb Chicken Fajitas: Low-carb chicken fajitas complement pork carnitas by offering a variety of flavors and proteins. Together, they create a satisfying and diverse Tex-Mex meal.
- Cheese Dip: Serve cream cheese dip alongside pulled pork tacos for a rich and delicious twist. The melted cheese adds a comforting element that enhances the tender pork tacos recipe experience.
Storage and Reheating Instructions
Storage Tips
- Refrigerate Components Separately: Store Pico de Gallo, pulled pork, and chipotle pepper sauce in separate containers.
- Shelf Life: Pico de Gallo: 5 days; Leftover pork: up to 1 week; Chipotle pepper sauce: 10 days to 2 weeks with proper refrigeration.
Freezing Tips
- Pulled Pork: Freeze in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat on the stove as directed above.
Reheating Tips
- Stove: Reheat pulled pork in a pan with a little water over medium heat until warmed through
- Avoid the Oven: Heating in the oven can ruin texture; use the stovetop for best results.
Recipe Conclusion
From the crispy pulled pork to the zesty pico de gallo and spicy chipotle pepper sauce, this recipe is a fiesta for your taste buds. Don’t forget to top it off with a drizzle of sour cream for that perfect creamy finish!
Now, savor the satisfaction of creating the best Pulled Pork Taco Recipe at home. Let your kitchen be filled with the aroma of slow-cooked perfection and your table with smiles of delighted guests. Get cooking, share the joy, and make every mealtime a celebration of delicious flavors!
Join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
Other Mexican Recipes to Try
Craving for more Mexican recipes? Check out these:
FAQs
Pork shoulder or pork butt are ideal pork pieces for shredded pork due to their marbling and tenderness when slow-cooked.
Pork carnitas are traditionally seasoned with spices like cumin and oregano, and then slow-cooked until crispy. Pulled pork, on the other hand, is slow-cooked until tender and shredded. Both pork recipes are slow -cooked.
Yes, pulled pork and shredded pork are terms used interchangeably to describe pork that has been slow-cooked until it can be easily pulled apart into strands as shredded meat.
The secret to tender pulled pork lies in cooking it slow and low, allowing enough time for the connective tissues to break down and the meat to become tender and flavorful.
PULLED PORK TACO RECIPE
Ingredients
For the Pulled Pork Taco
- 2 pounds pulled pork
- 2 tablespoons olive oil or even better, clarified butter
- 2-3 tablespoons Cajun seasoning
- corn tortillas optional, skip for low-carb
For the Pico de Gallo
- 2 cups tomato diced
- 1 teaspoon lime zest
- ½ teaspoon dried oregano
- ⅓ cup shallot finely chopped
- ¼ cup jalapeño diced (or more if you want more spice). This is approximately 2 regular jalapeños.
- ¼ cup lime juice
- ¼ cup fresh cilantro chopped
- 1 teaspoon kosher salt
For the Chipotle Pepper Sauce
- 2 garlic cloves garlic sliced
- 1 hot wax pepper seeded and sliced into ⅛-inch rings
- ½ cup red onion diced
- ¼ cup plus 2 tablespoons olive oil
- ¼ cup lime juice
- ¼ cup apple cider vinegar
- ¼ cup chipotle chiles in adobo sauce
- kosher salt
Instructions
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 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 sauté pan, heat 1 tablespoon 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 tablespoon 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 sauté 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 heated tortilla with a mound of pulled pork, a drizzle of the spicy chipotle pepper sauce, and a generous spoonful of the pico de gallo.
- If you're eating low-carb, skip the warm tortilla, and just pile up the pulled pork directly on your plate, topped with pepper sauce and pico de gallo. Enjoy hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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29 Responses
Your photos are freaking awesome and making me seriously hungry! This recipe looks right up my ally! Found you on FBP forum. Very impressed with your site!
Hi Andrea:
Thanks so much! FBP is the best- it has really helped me to get better at blogging!
I’m going over to your site now to take a look around too-
Take care-
Scott
I had a ton of pulled pork left from a potluck last weekend. Was looking for a recipe to use it with and found your pulled pork leftovers post. Great post! This recipe is incredibly delicious.
Hey Marcus:
Thanks. There’s something about pulled pork leftovers. For some reason, they’re even tastier than the freshly made pulled pork. Still haven’t figured out the mystery.
Have an excellent day!
Scott
We love pulled pork, in sandwiches, as a main, and now thanks to this post in tacos as well. Thanks for the tip of adding a few slices of avocado. It truly is the perfect pairing with the rest of these ingredients. Thanks for the wonderful inspiration!
Hey Dan:
Thank you for your beautiful thoughts. I truly can’t imagine that there is someone out there who might not like pulled pork. How is that even possible?
Take care,
Scott
HOW HAVE I never thought of freezing it when I make pulled pork? That is the greatest idea! This is a little different than my usual recipe… pinning to give it a whirl!
Hi Michelle:
Different is fun! We have pulled pork in our freezer all the time. And it never seems to be enough, because we eat a lot of pulled pork in our house!
Thank you for sharing and have a fantastic day!
Scott
These pork tacos look so good!! I love spice too and pico de gallo is a favorite of mine. Wonderful recipe. Can’t wait for your carnitas recipe!
Thank you for writing, Elaine. I truly appreciate it.
Glad to hear you loved the tacos.
Take care,
Scott
I will definitely have to make this with my pulled pork recipe!! My family loves tacos and I love the way you put everything together! 🙂
Hi Sue:
Did you make the tacos? How were they?
Thank you for stopping over to check out this recipe.
Have a great day!
Scott
I love the cajun spice on the pork for this, I could eat that stuff every day! Great recipe.
Hi Erin:
Thank you for writing. My kids can’t get enough of these tacos.
Hope you’re having an excellent day in the kitchen!
Scott
Love everything about this recipe – the meat, the pico de gallo, the sauce. Now I want some tacos!
Hey Christine:
Thanks for posting. How did the tacos go?
Have an awesome day!
Scott
Love the sound of this, that chiptole sauce sounds all that and then some… Stoked to have found a local supplier for chipotle in adobo too, in fact I have some in the post wining it’s way to me right now 😀
Hi Brian:
So nice to hear that. Thanks for stopping by to share your thoughts.
Hope you’re doing well,
Scott
Wow we are going to love this, pulled pork is so good. I can’t wait to make it, it looks amazing.
Hi Rosemary:
Thank you for visiting our website. How were the tacos?
Hope you’re having a wonderful day today!
Scott
My favorite way to make pulled pork is in a GIANT batch with base flavorings and then adding my own sauces and toppings later so that I’m not stuck eating 2 weeks worth of pulled pork tacos or bbq pulled pork. I’m definitely breaking this one out next time pork shoulders go on sale!
Thanks for sharing your tips, Meaghan. Always a pleasure to hear your useful advice.
Hope you’re doing well!
Scott
Made this pulled pork taco recipe again today, and it’s just as delicious every time. What type of salad would pair well with these tacos for a lighter touch?