These Pulled Pork Street Tacos are bright, fresh, juicy and have an incredible depth of flavor. Serve the pulled pork with sides of pickled onions, guacamole, and fresh coriander so that everyone can assemble their own favorite taco. It’s the perfect meal to serve at a party you’re hosting!
When I invite a lot of people over for dinner, I love to set out a table full of different platters so that everyone can serve themselves to their liking. And these tacos are perfect for doing just that. The star of the show is, of course, the pulled pork, which will definitely impress your crowd. Then, it’s just about slicing up some lemons and red onions, chopping coriander and whipping up some guacamole – and olé, you’ve got your beautiful, colorful table ready to party!
Why you’ll love these Pulled Pork Street Tacos
The meat gets seasoned with a spice mix that consists of 7 spices that will burst with flavor every time you take a bite! Basically, it’s a Mexican (Piñata-style) Party in your mouth!
All the spices are rubbed onto the meat and will transform the sauce into a very rich and thick filling during the braise. Finally, brighten everything up by adding in a little gin, orange and lemon juice.
Aside from being used as taco-filling, this pulled pork is also fantastic for burritos, fajitas and as a topping for salads.
Apart from their incredible taste, I love serving these Pulled Pork Tacos because the majority of the preparations can be done in advance. Get the meat and pickled onions ready ahead of time, and then, just prep the guacamole, slice the limes and cut up the coriander right before setting them out. This basically means instead of spending time in the kitchen at your party, you get to mingle with your guests.
Oh, and I hope you invited Margarita to your Mexican party, too, and her presence is sure to take this party up a notch! =)
PULLED PORK STREET TACOS
- 1 tsp chili powder
- 1 tsp paprika powder
- 1 tsp garlic powder
- 0.5 tsp ground cumin powder
- 1.5 tsp salt
- 0.5 tsp black pepper finely ground
- 0.5 tsp ginger powder
- 500 g boneless pork shoulder cut into large pieces
- 2 tbsp sunflower oil
- 3 onions finely chopped
- 2 pinches of salt
- 2 garlic cloves finely chopped
- 3 tbsp gin
- 150 ml orange juice
- 4 tbsp lemon juice
- 3 tbsp tomato pelati
- 250 ml beef broth
Quick pickled red onions
- 1 red onion thinly sliced
- 200 ml apple cider vinegar
- 1 tsp honey
- 1 pinch of salt
- 2 avocados
- ½ tbsp lime juice
- 1 pinch of salt
- 1 pinch of black pepper
- 12 mini tortillas or tortilla of your choice
- 1 lime sliced
- 1 bunch coriander finely chopped
- In a large bowl, combine all the ingredients of the spice mix.
- Add the meat to the spice mix and rub it well all over the meat.
- Heat sunflower oil in a non-stick, heavy-based pot on high heat. When the oil is very hot, add the meat and sear on all sides for 3-4 minutes. Wait until the meat has formed a brown crust before touching it, and then flip it over. Remove the meat from the pot.
- Reduce heat to medium, add the onions and salt, and cook for 3 minutes until soft. Add the garlic and cook for another 2 minutes. Add gin, and deglaze using a ladle to loosen the fat layer, if any, from the bottom of the pan. Let the gin simmer until it evaporates completely for about 2 minutes.
- Put the meat back in the saucepan, add the orange juice, lemon juice, tomato pelati and meat broth, and bring to a boil. Reduce heat to a minimum and cook, stirring occasionally, until meat is very tender and falls apart easily when pierced with a fork, for about 2.5 to 3 hours.
- Remove the meat and shred it on a cutting board with a fork. Meanwhile, the sauce remains uncovered on low heat, simmering slightly. Taste and season with salt if necessary. Put the meat back into the sauce, and simmer briefly until you reach the desired consistency of the sauce.
Pickled red onions
- About 30 minutes before the end of the cooking time, mix the apple cider vinegar with the honey and salt, and place the onions in it. Just before serving, drain the vinegar.
- Halve the avocados, remove the stone and scoop the pulp out from the peel with a spoon. Roughly mash the avocado with a fork, add the lime juice, salt and pepper, and mix. Prepare the guacamole just before serving it for the party.
- Lightly cook the tortillas in batches in an oil-free skillet for 2 minutes until brownish on the surface. Before they harden, remove them from the skillet.
- Serve tacos with Mexican pulled pork, the pickled onions, Guacamole, lime slices and a handful of fresh cilantro.