Slow-Cooked Pork Tacos with Corn Tortillas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder braised with aromatic spices, served in warm corn tortillas with fresh toppings. This mexican ready in about 100 minutes pairs pork shoulder, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.4 (13 ratings) Prep: 10 min Cook: 90 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb cubed pork shoulder and cook until browned on all sides, about 5 minutes.
  2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the pot. Cook for 3 minutes until softened.
  3. Step 3: Pour in 1 cup chicken broth, then add 1 tbsp cumin, 1 tsp chili powder, and 1/2 tsp oregano. Stir to combine.
  4. Step 4: Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until pork is very tender.
  5. Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
  6. Step 6: Place a spoonful of pork on each tortilla. Top with 1/4 cup shredded lettuce, 1/8 cup diced tomatoes, and 1 tbsp chopped cilantro.

Frequently asked questions

How long does Slow-Cooked Pork Tacos with Corn Tortillas take to make?

Total time is about 100 minutes (10 min prep + 90 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 Slow-Cooked Pork Tacos with Corn Tortillas?

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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Tacos with Corn Tortillas?

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 Slow-Cooked Pork Tacos with Corn Tortillas 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 Slow-Cooked Pork Tacos with Corn Tortillas?

Mexican mexican 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.

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