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Pork Street Tacos

By August 14, 2015May 8th, 2022No Comments

These blessed street tacos have been a favorite of our families for nearly 4 years now. We can NOT get enough of them. It’s hard to use the pork in my freezer for any other meal than these. They really are just one of the best tacos you’ll ever have and SUPER simple to make. You just crock pot the pork, make the pico, make the taco sauce and you are done. This recipe is a family favorite for sure and most of my children’s favorite meal as well. Hope you love these Pork Street Tacos like we do!

Pork Street Tacos

Pulled Pork Street Tacos

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Servings: 10
Author: Deals to Meals


  • Pork:
  • 2 teaspoons kosher salt
  • 3 lb. boneless pork roast or chops cut into large 3-4 inch pieces
  • 4 teaspoons ancho chile powder or regular chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon cayenne pepper
  • 1-2 Tablespoon extra virgin olive oil or enough to cover the bottom of pan
  • 12 oz. chicken broth
  • 1/2 cup freshly squeezed orange juice
  • Garnishings:
  • 1 package corn tortillas
  • 2 avocados peeled and sliced
  • 1 cup cilantro chopped
  • 2 limes cut into wedges for garnish
  • 1/2 cup sour cream optional garnish


  • Preheat oven to 350°F.
  • Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.
  • Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the dutch oven.
  • Pour in the chicken stock and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
  • Add in the seared pork. Cover dutch oven and place in oven for 1/2 hour.
  • Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.
  • Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce. There will be less sauce than there is for BBQ pulled pork (or my Spicy Pulled Chicken), so don’t expect a super saucy end result.Serve with garnishings.

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