By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
1205 cal · 225 min
Shredded Pork Tacos
Recipe GLPRd0f925a9336c24
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Average rating: 4.5 (1)
Tender, slow-cooked boneless pork shoulder braised with aromatic vegetables, tomatoes, and a touch of smoky chipotle chile. Shredded and served in warm corn tortillas with fresh cilantro and crumbled cheese for an authentic Mexican-style taco.
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Ingredients
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon dried oregano
2 bay leaves
Coarse salt to taste
Ground black pepper to taste
3 tablespoons tomato paste
3 pounds boneless pork shoulder, cut in half lengthwise
1 can (28 ounces) whole tomatoes in juice
1 large chipotle chile in adobo sauce, minced (about 4 teaspoons)
16 (6-inch) toasted corn tortillas
1 cup crumbled queso fresco or feta cheese
1 cup fresh cilantro leaves
Directions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the pork shoulder pieces with coarse salt and ground pepper on both sides. Once the oil is hot, sear the pork for 3 to 4 minutes per side until golden brown. Remove and set aside on a plate.
In the same pot, add the chopped onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and stir continuously for 1 minute to deepen the flavors. Add the dried thyme, dried oregano, and bay leaves, stirring to combine.
Pour in the canned tomatoes with their juice, breaking them up slightly with a spoon. Add the minced chipotle chile and stir well. Return the seared pork to the pot, ensuring it is mostly submerged in the braising liquid.
Bring the liquid to a simmer, then reduce heat to low. Cover the pot partially with a lid and braise for 2.5 to 3 hours, turning the pork pieces halfway through, until the meat is very tender and easily shreds with a fork.
Remove the pork pieces from the pot and place on a cutting board. Using two forks, shred the pork into bite-sized pieces, discarding any large fat pieces. Return the shredded pork to the pot and stir to combine with the braising liquid.
Taste the mixture and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves.
Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds per side until pliable.
To assemble, place a few tablespoons of shredded pork and a spoonful of braising liquid onto each warm tortilla. Top with crumbled queso fresco and fresh cilantro leaves. Serve immediately.
Comments
The 225-minute time is honest for a low-and-slow braise, but the actual hands-on work is thirty minutes spread across the cook time, so this is genuinely weeknight-friendly if you plan ahead. Every ingredient lands at Harris Teeter, Food Lion, or Walmart without a special trip; queso fresco and cilantro are standard in Charlotte. Pork shoulder costs four to six dollars a pound, and four servings run around eight to twelve dollars total, making it cheap per plate. The dish reheats beautifully and improves the next day, and it scales easily for a family.
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