Dark Rum-Spiced Pulled Pork Tacos
Tender slow-cooked pulled pork infused with dark rum and warm spices, served in soft tortillas with fresh toppings. This mexican-inspired tacos & burritos ready in about 260 minutes pairs dark rum, orange juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, trimmed and cut into chunks pork shoulder
- 1/4 cup dark rum
- 1/2 cup orange juice
- 4 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 4 wedges lime wedges
- 1/2 cup diced red onion
- 2 tbsp olive oil
Instructions
- Step 1: In a large bowl, combine 2 lbs pork shoulder chunks, 1/4 cup dark rum, 1/2 cup orange juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat the meat evenly.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chunks in batches for 3-4 minutes per side until browned and caramelized.
- Step 3: Transfer the pork and marinade to a slow cooker. Cook on low for 6-8 hours or on high for 4 hours until the pork is tender enough to shred easily with two forks.
- Step 4: Warm 8 corn tortillas on a dry skillet over medium heat for 30 seconds per side until soft and pliable.
- Step 5: Shred the pork with forks and spoon generous portions into each tortilla. Top with 1/2 cup diced red onion, 1/4 cup chopped fresh cilantro, and squeeze juice from lime wedges before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dark Rum-Spiced Pulled Pork Tacos take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dark Rum-Spiced Pulled Pork Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.
Can I substitute ingredients in Dark Rum-Spiced Pulled Pork Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dark Rum-Spiced Pulled Pork Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dark Rum-Spiced Pulled Pork Tacos?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
