Don’t these look delicious!! I made these with some leftover pulled pork. They were so delectable and presented so well!
You can top them with salsa and sour cream but it is not necessary as they taste delicious just how they are.
They are almost too pretty to eat!Print
Pulled Pork Street Tacos
- Prep Time: 40
- Total Time: 40
- Yield: 12 1x
- 1 tablespoon papricka
- 2 tablespoons brown sugar
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- Pulled Pork
- 1 4-5 lb. pork shoulder roast
- 2–3 tablespoons olive oil
- 1 large whole onion cut in 1/4 inch sliced rings
- 3–4 cloves garlic coarsely chopped
- 1/4 cup brandy
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 teaspoons liquid smoke
- 12–15 white corn tortillas
- 1 can black beans
- 2 avocados peeled and sliced thin
- 1 cup grape tomatoes sliced in quarters
- 1/2 red onion very thinly sliced
- 2/3 cup chopped fresh cilantro
- sour cream
- Combine rub ingredients in sandwich bag. Shake to combine.
- Spread rub all over pork shoulder and allow to sit for at least 30 minutes or overnight in the fridge.
- Preheat oven to 300 degrees.
- Heat 2 tablespoons olive oil in Dutch oven over medium heat and brown pork shoulder on all sides. Remove from heat, place on plate and set aside. In same dutch oven heat 1 tablespoon olive oil over medium high heat. Add onions and cook for 10 minutes turning once or twice. Add garlic and cook for an additional 2 minutes. Add brandy and cook until reduced by half approximately 1 minute. Add Worcestershire sauce, soy sauce, chicken broth and liquid smoke. Stir to combine. Remove from heat. Add pork shoulder, cover and cook for 4-5 hours. Pork will pull apart very easily when forked. Allow to cool for 10 minutes then use two forks to shred the pork.
- Heat tortillas and top with a small amount of each; pulled pork, black beans, sliced avocados, quartered grape tomatoes, red onion and cilantro. Just before serving top with small amount of sour cream and salsa.
- This is a great recipe to make with leftover pulled pork. Usually a large pork shoulder or butt will be enough for 2-3 meals!
- Serving Size: 4