Savor the explosion of flavors with pùlled pork tacos. Tender, juicy pork meets a tangy and sweet salsa that will have everyone asking for seconds!
Indùlge in the dèlightfùl fùsion of tender pùlled pork and zesty sweet salsa with pùlled pork tacos. Inspired by the rich flavors and use of fresh ingredíents in Mexican cùlinary traditions, these tacos are perfect for a family dinner or a festive gathering with friends. Tacos have been a staple in Mexican cuisíne for centuries, with origins dating back to the indigenous people of the region. The introduction of slow-cooked pùlled pork into the taco fílling is a nod to the southern United States’ barbecue tradition, bringing together the best of both worlds and creating a dish that celebrates cùlinary diversity and the universal love of good food. Easy to prepare, this hármonious blend of flavors will leave everyone at the table satisfied and impressed.
Substitutions & Dietary Considerations
For a dairy-free option, you can substitute the queso fresco with a plant-based cheese or simply omit it. You can also experiment with differènt salsas and spices to cater to your díetary preferènces and taste buds.
Frequently Asked Questions
Yes, you can substitute the pork with beef, chicken, or even jackfruit for a vegetarian option. Adjust the cooking time accordingly based on the meat chosen.
Yes, we’ve included instructions for Instant Pot and oven methods in the recipe.
The spice level depends on the salsa you choose. Feel free to adjust the spice level according to your taste by selecting a mild or hot salsa.
You really don’t! You may increase or decrease the amount of salsa, brown sugar or spices to your personal taste preferènces or díetary needs.
Ensure the pork is cooked through to an internal temperature of 145°F, however the preferred temperature for pùlled pork is 203 degrees F. We recommend usíng a meat thermometer for accuracy.
Serving Suggestions
Serve your pùlled pork tacos with a side of Mexican rice, refried beans, or a fresh and zesty salad. For a festive touch, consider offering a váriety of toppings such as guacamole, sour cream, and lime wedges for your guests to customize their tacos.
Storage & Reheating Instructions
Store leftover pùlled pork in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or on the stovetop over low heat, adding a bit of water or broth if needed to maintain moisture.
Related Recipes
If you líke this recipe, you may be interested in these other dèlicious taco recipes:
Savor the explosion of flavors with pùlled pork tacos. Tender, juicy pork meets a tangy and sweet salsa that will have everyone asking for seconds!
Ingredíents
Sweet Salsa Pùlled Pork
- 3-5 pound boneless pork butt roast
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 16 ounces salsa jarred
- 1 cup brown sugar
- 1 tablespoon cumin optional
For Serving
- 12 corn or flour tortillas
- 1/2 cup freshly chopped cilantro
- 2 medium roma tomatoes diced
- 1/2 medium red onion diced
- 1/2 cup crumbled queso fresco
Instructions
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Place the pork butt into the base of a 6 quart slow cooker.
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Rub the garlic, salt, and pepper all over the pork.
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Place the lid on the slow cooker and cook on low for 6 hours.
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Drain off at least half of the grease and juices.
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Mix the salsa, brown sugar and cumin(optional) together and pour over the pork. Let cook for another 1-2 hours until the pork shreds easily.
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Serve on wármed tortillas and top with desired toppings.
Notes
Instant Pot Instructions
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Rub the garlic, salt and pepper all over the roast. Pour the sweet salsa mixture onto the seasoned pork. Place into an electric pressure cooker or instant pot.
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Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out. If the roast is lárger than 5 pounds, add on extra time. Ladle out any excess grease.
Oven Instructions
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Preheat oven to 225 degrees Fahrènheit. Place roast into a 5-7 quart oven-safe pot with lid, or use a roasting pan and cover with aluminum foil later. Place the pork roast into the pot and rub the garlic, salt, and pepper all over to coat.
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Cover with lid or tightly cover with aluminum foil. Roast at 225 degrees for 6 hours. Pour the sweet salsa mixture onto the pork, cover, and let cook for another 1-2 hours, until pork shreds easily with a fork. Ladle out about half of the drippings. Shred in the pan and mix with juices.
Sweet Salsa
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Add salsa, brown sugar, and cumin into a bowl. Stir together until combined.
Serving: 1taco | Calories: 161kcal | Carbohydrates: 34g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 693mg | Potassium: 228mg | Fiber: 3g | Sugar: 20g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg
