Shredded Pork Tacos with Jalapeño-Cilantro Sauce

Tacos de Cerdo

I am not Mexican but I love Mexican food. I think I have an obsession with Tacos (see here, here, here, here, and here). I cooked the pork using my slow cooker and it was moist and delicious.

Imagine pork shoulder, slow cooked until it falls apart and flavorful as can be. Imagine a spicy jalapeño-cilantro sauce, the flavor of red onion and queso fresco to go along with that tender pork. Now imagine it all in one amazingly flavorful bite.

These tacos are the perfect meal with a Corona beer and flan for dessert. Of course if you are listening to mariachi music it will super special, just like being in Mexico!

Buen proveho!

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Ingredients

(6 servings)

    Pork

  • 4 pounds of pork shoulder
  • 3 cups water
  • 1 onion, chopped
  • 7 garlic cloves
  • 3 scallion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chile powder
  • Salt and pepper
  • Jalapeño- Cilantro Sauce

  • 1 cup crema fresca or creme fraiche
  • 2 tablespoon mayonnaise
  • 1 jalapeño pepper
  • 1 cup fresh cilantro
  • Juice of 1 lime
  • 1/4 teaspoon ground cumin
  • Salt and pepper
  • Corn tortillas
  • 1 cup sliced cabbage
  • 1/2 cup queso fresco
  • 1 red onion thinly sliced
  • Fresh cilantro

Directions

  1. Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
  2. Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
  3. Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
  4. Make the salsa and assemble the tacos:
  5. In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
  6. Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
  7. Garnish with the cilantro and queso fresco and serve immediately.
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Comments

  1. says

    Fantastic..I can almost see that this will be really great with chicken..hope you are doing well. Congratulations on the pregnancy. Hope it will go super well :) meanwhile keep us up with new Columbian recipes :)

  2. says

    I am trying to find a shoulder or butt to smoke tonight and I will be trying this with some of the leftovers. I love the jalapeno sauce, delicious and spicy. Great post, I’m excited about it.

  3. says

    Everything sounds perfect, except the Corona beer. We have other beers that are good and are not Corona, LOL. I love your tacos, I think I’m in the mood now to get some. :)

  4. Diana Lopez says

    I made these yesterday for lunch and they were really, really good. I used a 2 lb pork loin because it was the smallest type of meat I could find. By the way, 2 lbs feeds about 8 people, so 4 lbs feeds a lot more. I also skipped the queso fresco because I’m not a big fan of having cheese in my tacos. And let me tell you, the sauce is fantastic! I didn’t think it was that spicy, it was perfect. I’ll be making this sauce again for dipping with veggies, chips, wings, etc. because it’s really that good. Thanks for the recipe Erica!

  5. says

    It made my boca water and yes I saw there, there, there and there…Hey I will have a couple with the beer and extra jalapeno-cilantro sauce. You can put one of Alejandro Fernandez’ songs and I will bring the flan.

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