Slow-Cooked Mexican Pulled Pork Tacos with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender slow-cooked pork seasoned with traditional Mexican spices served in warm corn tortillas with fresh pico de gallo and creamy avocado. This Mexican-inspired taco and burrito recipe, ready in about 200 minutes, pairs pork shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 pork shoulder
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup orange juice
• 2 tbsp lime juice
• 12 small corn tortillas
• 2 cups tomatoes, diced
• 1/2 cup white onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 large avocado, sliced
• 1/4 tsp salt for pico de gallo

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 300°F. Rub 2 lbs pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbsp chili powder, 1 1/2 tsp salt, and 1/2 tsp black pepper evenly. Place pork in a roasting pan and pour 1/2 cup orange juice and 2 tbsp lime juice around it. Cover tightly with foil and slow cook in the oven for 3 hours until fork tender.
2. Step 2: While pork cooks, prepare pico de gallo by combining 2 cups diced tomatoes, 1/2 cup finely chopped white onion, 1 minced seeded jalapeño, 1/4 cup chopped fresh cilantro, and 1/4 tsp salt in a bowl. Mix gently and refrigerate for flavors to meld.
3. Step 3: Remove pork from oven, shred using two forks, and toss with the pan juices. Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred at edges.
4. Step 4: Assemble tacos by placing generous portions of shredded pork on each tortilla, topping with fresh pico de gallo and slices from 1 large avocado. Serve immediately for fresh, authentic Mexican flavors.