New This Month

Shredded Pork Tacos


These slow-cooked pork tacos are bound to be a Sunday-night favorite.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2006


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 1 (3-pound) boneless pork shoulder, cut in half lengthwise
  • 1 can (28 ounces) whole tomatoes in juice
  • 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
  • 16 (6-inch) toasted corn tortillas
  • 1 cup crumbled queso fresco, feta, or goat cheese
  • 1 cup fresh cilantro leaves
  • Crunchy Slaw with Radishes, optional


  1. In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.

  2. Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.

  3. Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes, if desired.

Cook's Notes

Queso fresco is a fresh Mexican cheese now available in many grocery stores.

Reviews Add a comment

  • cocobeanbows
    11 AUG, 2009
    Really good, but I think it may have been easier to shred if I had let it cook in the slow cooker all day.
  • machalatte
    17 MAY, 2009
    Excellent! Our new favorite. The cilantro and queso fresco bring all of the flavors together at the end. Makes great leftovers, too!
  • vedaloca
    12 MAY, 2009
    Soooooo goooooood!!! I made the avocado salad and the crunchy slaw. I will def make this again.
  • betsyrisch
    21 FEB, 2009
    Delicious and easy- and I'm really NOT good at cooking things with meat. I forgot to get the Queso fresco, but had some french goat cheese on hand- it was REALLY good with the goat cheese.
  • nyrja
    9 JAN, 2009
    Great and easy recipe! Each time I make it, comes out better. I use the crock pot to slowly cook the pork. We like to eat it with tostadas instead of tortillas.
  • momx4
    28 DEC, 2008
    This recipe is wonderful and always a hit. I have made the recipe as is several times over and always to great reviews. I even made this for my husband's birthday dinner last year, his request! You will love this recipe, it is so easy and delicious.
  • timkathy86
    1 OCT, 2008
    Delicious! We added about 1/4 c. of cider vinegar because we like a vinegary sauce.
  • mommyx4
    31 AUG, 2008
    Absolutely delicious! Even my pickiest of eaters loved this one, though some preferred a crunchy taco which was easy to accomodate. It is definitely a new family favorite. It was also very easy to make and the fact that you could leave it to cook for a while allowed me to get other things done while my house took on a delicious aroma. We used leftovers the next day on nacho chips as an after school snack.
  • farm_girl
    2 AUG, 2008
    I'm curious--when you make this in the Crockpot, how long do you cook it?
  • mommykim
    1 AUG, 2008
    my husband makes a great pulled pork either in the crock pot or smoked over night, but all he does is pour apple cider vinegar with peppers in it over the pork-VERY simple