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The appetizer, From around the world

Mini pulled pork tacos

Mini pulled pork tacos are an appetizer recipe for 6 people made with pork shoulder braised for four hours then shredded. Active work takes only 40 minutes, the braising happens the day before, and the pork just needs reheating before guests arrive. The recipe is easy, costs €2.40 per person, and its success depends on the long cooking time that makes the meat fall apart tender.

Pork slow braised for hours until it falls apart with a fork, tucked into small tortillas with lime and cilantro.

Mini pulled pork tacos
For
6 people
Work
40 min
Total time
4 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.40
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Pork shoulder braised for four hours in orange and lime juice turns so tender it shreds on its own with a fork. Cumin and smoked paprika give it a warm color and aroma, while the quick pickled red onion adds a tangy edge that wakes up every bite. Fresh cilantro finishes things off with its bright, unmistakable flavor.

This is the recipe for a casual party where everyone digs in with their hands, standing around or gathered at a coffee table. It works just as well for a relaxed dinner with friends as for a Sunday family gathering, and kids love it as much as adults do. Set out extra bowls of toppings, corn chips, guacamole, or shredded cheese, to round out the spread.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h 25
  2. The same day 1 step, 10 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The day before, braise the pork until it shreds easily, then let it cool in its juices and refrigerate. The same day, make the pickled red onions in the morning so they have time to turn pink. Just before guests arrive, gently reheat the pork with its juices, then warm the tortillas and assemble the tacos right when you serve.

The ingredients

6 people

Butcher

  • Pork shoulder 900 g

Pantry

  • Small flour tortillas 18
  • Cuminoften in the pantry 2 tsp
  • Smoked paprikaoften in the pantry 2 tsp
  • Dried oreganooften in the pantry 1 tsp
  • Orange juice 20 cl
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red onion 2
  • Onion 1
  • Garlic 4 cloves
  • Lime 3
  • Fresh cilantro 1 bunch

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the pork shoulder, cut into large cubes, with the cumin, paprika, oregano, salt, and pepper. 10 min

    Cut into roughly six centimeter cubes, the pork cooks evenly and shreds better.

  2. Put the pork in a Dutch oven with the onion, garlic, orange juice, and the juice of one lime, cover, and bake at 150 degrees. 4 h

    Cover well with parchment paper under the lid, this traps the moisture.

  3. Shred the meat with a fork right in its juices, let it cool, then refrigerate. 15 min

    Keep the juices, they bring the meat back to life when you reheat it.

The same dayDuring the day, whenever you get a moment.

  1. Thinly slice the red onions and let them sit in the juice of two limes with a pinch of salt. 10 min

    After twenty minutes they turn bright pink and lose their sharp bite.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the pulled pork in a saucepan with a bit of its juices, over low heat. 10 min

    Add the juices little by little, the meat should look glossy but not drowning.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the tortillas dry in a skillet, then fill them with pork, pickled red onion, and cilantro.

    Wrap the warm tortillas in a kitchen towel, they stay soft throughout serving.

Our tips to get it right

  • Pick a well marbled pork shoulder, the fat renders during cooking and keeps the meat moist, a leaner cut dries out.
  • If your Dutch oven lid doesn't seal tightly, add a sheet of aluminum foil over the parchment paper to trap more steam.
  • Prepare more tortillas than you think you need, twelve for six people as a starter disappears fast if it's the only dish.

The variations

  • Swap the pork for boneless chicken thighs, cooking time drops to about an hour and a half and the result stays just as tender.
  • For a vegetarian version, braise portobello mushrooms and black beans with the same spices, the smoked paprika makes up for the missing meat.
  • For kids or a quicker version, serve the pulled pork in warm pita bread with just a little shredded cheese, skipping the tangier onion pickle.

What to serve it with

  • Homemade guacamole with corn chips
  • Ice cold Mexican beer
  • Lime flavored sparkling water

Storage

The pulled pork keeps for 3 days in the refrigerator in a sealed container, with its juices. It freezes well for up to 2 months, thaw in the refrigerator then reheat gently. The pickled onions and tortillas should be made the same day, they don't freeze.

Questions about this recipe

Can I use a different cut of pork besides shoulder?

Pork butt works just as well, it has the same fat ratio that renders during the long cooking time. Avoid tenderloin or loin, they're too lean and would dry out instead of shredding.

How do I keep the tortillas soft throughout serving?

Warm the tortillas right before serving and wrap them in a clean kitchen towel, the steam keeps them soft. You can also stack them in a basket covered with a napkin.

How many tacos should I plan per person?

Count on 3 mini tacos per person if served alongside other appetizers, more if it's the only food offered. The recipe makes 18 tortillas for 6 people, a comfortable base.

Can I braise the pork in a slow cooker instead of the oven?

Yes, add all the Dutch oven ingredients to a slow cooker and cook for 6 to 7 hours on low. The result is just as tender, handy if your oven is busy with something else.

Can mini pulled pork tacos be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make mini pulled pork tacos?

Allow 4 h 30 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in mini pulled pork tacos?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does mini pulled pork tacos cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Thai beef salad The starter

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Thai beef salad

  • 30 min of work
  • Prepared the same day
  • Easy, €3.20 per person

240 kcalcalculated by Kiloach

Homemade fish and chips The main dish

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Homemade fish and chips

  • 45 min of work
  • Prepared the same day
  • Medium, €5.60 per person

880 kcalcalculated by Kiloach

Pumpkin pie The dessert

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Pumpkin pie

  • 35 min of work
  • Prepared the day before
  • Easy, €1.40 per person

390 kcalcalculated by Kiloach

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