Slow-Cooked Mexican Pulled Pork Tacos

These juicy pulled pork tacos feature tender, braised pork shoulder seasoned with spices and finished with a flavorful cola-barbecue sauce.

Ingredients

• 500 g pork shoulder
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tsp salt
• 1 onion
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 cup barbecue sauce
• 1/2 cup tomato sauce
• 330 ml cola
• 1 orange (zest only)
• to taste black pepper
• to taste freshly diced tomatoes
• to taste fresh cilantro
• to taste chopped white onion
• 4–6 taco shells

Instructions

1. 1Season the pork shoulder

   

   Place the pork shoulder into a glass bowl. Add a base layer of flavors by rubbing in chili powder, garlic powder, cumin, and salt. Make sure to massage the spices thoroughly into the meat for maximum flavor.

   Tip: Thoroughly rubbing the spices into the meat ensures an even coating and helps the flavors penetrate deeply as it cooks.
2. 2Sear the pork

   

   Heat a little oil in a cast iron pot over medium-high heat. Add the seasoned pork pieces and sear them until the surface develops a slight brown crust, locking in the flavors.

   Tip: Make sure the pot is adequately hot before adding the meat so it sears rather than steams.
3. 3Sauté the onions

   

   Temporarily remove the seared pork from the pot. Toss the sliced onions directly into the pot, allowing them to cook in the residual oil and savory browned bits left behind by the meat.

   Tip: Cooking the onions in the same pot helps deglaze the bottom, lifting those flavorful browned bits to build a rich base for the sauce.
4. 4Add the braising liquids

   

   Pour American-style barbecue sauce, tomato sauce, and a can of cola directly over the meat and aromatics in the pot. The acidity and sugars in these liquids will help tenderize the pork and create a rich, sticky glaze.

   Tip: Cola acts as a fantastic tenderizer and adds deep caramelized notes, but you can also substitute it with a dark beer.
5. 5Zest and simmer

   

   Grate fresh orange zest into the pot for a bright, citrusy note, then season with salt and freshly ground black pepper. Cover the pot and simmer on low heat for an hour and a half until the meat is fork-tender.

   Tip: Only grate the brightly colored outer layer of the orange peel, as the white pith underneath can make the sauce bitter.
6. 6Shred the pork

   

   Once the pork is tender after simmering, remove it from the pot and place it into a large glass bowl. Using two forks, pull the meat apart into shreds. If you prefer a juicier texture, stir a small amount of the remaining cooking liquid back into the shredded meat.

   Tip: Shred the meat while it is still warm; it will absorb the cooking juices more effectively and stay tender.

Storage & Reheating

Burn It Off

Frequently Asked Questions