Pork Birria Tacos Recipe

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These birria pork tacos have the same rich and smokey flavors as beef birria, but with a twist. The crisp tortilla shells are stuffed with tender shredded pork, melted cheese, and served with a side of birria consomme for dipping.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 422kcal

Author: The Carefree Kitchen

Ingredients

Pork Birria

2 pounds pork shoulder pork butt
1/2 cup white onion cut into 2" pieces
2 cloves garlic
2 large bay leaves
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon dried oregano
7 ounces chipotle sauce
1 cup chicken broth

Taco Ingredients

3 tablespoons avocado oil
12 6-inch corn tortillas
3 cups shredded Monterey Jack cheese
1/2 cup pico de gallo
2 tablespoons cilantro chopped
2 small limes cut into wedges

US Customary - Metric

Instructions

Cooking the Birria Pork

Place the pork roast in the bottom of a slow cooker. Add the diced onion, garlic cloves, and bay leaves. In a small bowl, combine the salt, garlic powder, onion powder, cumin, and oregano and then sprinkle it on the pork roast. Top with the chipotle sauce and chicken broth.
Cover and cook on high for 4 hours, or on low for 6 hours—until the pork is tender and easy to shred.
Once cooked, remove the pork from the juices and shred the pork using two forks, set aside. Strain the onions and garlic cloves and any bone or gristle from the broth and transfer to a bowl.

Assembling the Tacos

Preheat a griddle or cast iron skillet over medium heat. Add a thin layer of avocado oil. Dip each corn tortilla into the chipotle broth mixture and place on the griddle. Let the tortilla cook until slightly crispy, then flip over.
Add about 1/4 cup shredded cheese and a few tablespoons of shredded pork. Fold the taco in half and continue to cook until both sides of the taco are crispy. Remove from the heat and assemble the remaining tacos.
Open the prepared taco and add 1-2 tablespoons of pico de gallo, a few sprigs of cilantro, and a spritz of fresh lime juice. Dip the pork taco into the remaining chipotle broth. Serve immediately. Enjoy!

Notes

Storing leftovers: store leftover pork in an airtight container in the fridge for up to 1 week. You can store any extra sauce separately for the same amount of time.

Freezing: to store for longer, you can freeze the shredded pork and sauce separately for up to 2 months. To thaw, transfer to the fridge overnight.

To reheat: pull your shredded pork and sauce out of the fridge about 30 minutes-1 hour before you plan to serve and spoon any hardened fat off of the top. Place in a pot or skillet and simmer on low until warmed through.

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