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Roast Pork Tacos

Roast Pork Tacos

Combine the sugar and salt in a small bowl. Place the pork in a roasting pan or Dutch oven and rub the sugar-salt mixture all over. Cover and let sit in the refrigerator for 4 hours or up to 24 hours.

Preheat the oven to 350°F.

Remove the pork from the pan and discard any excess liquid. Rinse the pork, pat dry, and place it back in the clean roasting pan.

Combine the red chili powder with the oregano, garlic, cumin, and cinnamon in a small bowl and mix to combine. Rub the spice mixture all over the pork. Pour the beer over the pork. Cover the pan tightly with the lid or aluminum foil and bake for 2 hours.

Uncover the pork and add the onion and 3 quarters of the orange (save 1 quarter for squeezing over the pork just before serving). Decrease the heat to 325°F and cook for another 1 to 2 hours. If using, add the pineapple chunks during the last hour of cooking. The pork should be tender and easily pulled with a fork; if the fork test does not work, cook for another 30 minutes and test again. Remove from the oven and let sit, covered or lightly tented with foil, for up to 30 minutes. Use forks to gently pull apart the meat. Squeeze the juice from the remaining orange quarter over the pork and serve with the accompaniments.

To make a taco, place the roasted pork in a cabbage leaf or tortilla, and top with salsa, radish slices, cilantro, and a squeeze of lime.

Mexican Pork Roast Tacos Originally published September 8, 2008 – Tacos are definitely a favorite around here, and these are so easy and good that I had to re-share them. Break out the slow cooker for a great taco that is full of flavor!! It was Saturday afternoon about a month ago. I hadn’t made it to the grocery store yet, but I was exhausted. I knew I needed to go so that I could make dinner on Sunday night. But I just didn’t think I had it in me to fight the Saturday crowds. So what did I do? I pulled out one of my cookbooks that I haven’t blogged from, and searched for a recipe where I had all of the ingredients on hand. It was a bit difficult, because my pantry has been quite bare these days. But I did have a pork tenderloin in the freezer and a few veggies in the fridge, so I was happy when I was able to come up with a meal plan that didn’t require any grocery shopping! Bonus for me that this was also a Crock-Pot recipe. I know a lot of people see their Crock-Pots as something to get out during the winter, but I love to use mine during the summer. It doesn’t heat up the house like using the oven or stove top does, so I actually like mine better in the summer than in the winter! The pork was put into the Crock-Pot with the required ingredients, and that night we had a hot dinner with very little effort. I had to improvise a bit to turn these into tacos, but it all worked out. I didn’t have any lettuce, so we used cabbage, which I actually really liked because of the great crunch. The tomatoes came from the garden, and I had to cut up some cheese sticks for the cheese. Both my husband and I were surprised how much we actually enjoyed this meal! The only change I would make on this recipe is to leave out the carrots on the pork if you plan on making them into tacos. The carrots just seemed out of place to me. But besides that, I think I found a great go-to recipe! Note – the updated recipe does not have the carrots in it. Looking for more free recipes? Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram. How to make Cilantro Lime Pork Tacos and Coleslaw:

Step 1: Spray slow cooker with non-stick cooking spray and place pork roast inside.

Step 2: In a small bowl, mix together lime juice, lime zest, honey, garlic, chili powder, cumin, salt, and cilantro. Pour on top of pork roast, then cover and cook on low for 6-8 hours.

Step 3: Using two forks, shred roast (it should fall apart pretty easily at this point). Mix shredded pork with the juices in the slow cooker and let sit in for at least 10 minutes to soak up some of the flavor.

Step 4: To make the coleslaw, combine cabbage, carrots, cilantro, and green onion in a large bowl. I purchase all of mine pre cut and sliced to save me time and less mess.

Step 5: In a smaller bowl, mix together lime juice, olive oil, and honey. Toss with coleslaw mixture.

Step 6: To serve, top each tortilla with shredded pork roast and a scoop of coleslaw.

Need some more taco recipes? Be sure to check out the DOZENS we have on our website!

Related recipe: Instant Pot Carnitas – it makes the perfect taco meat!

If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners (just like these tacos!), 2 side dishes, and 1 dessert each week!

And if you need help losing weight and still want to eat delicious food that your family will love, be sure to check out our 1500 Calorie 14-Day Eating Plan for Busy Moms!

Spicy Cochinita (Roast Pork) Tacos

Over an open flame, lightly char garlic cloves with skin on, set aside and let cool. Peel away the blackened skins and set aside.

In a saucepan over medium heat, add the vegetable oil and once the oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns, cumin, paprika, chili powder, oregano, and garlic powder and cook, tossing and stirring, until fragrant, about 2 minutes. Transfer the mixture to a blender, add orange juice, vinegar, soy sauce, TABASCO ® Chipotle Sauce and a big pinch of salt. Blend until smooth, taste, and if needed add more salt.

Pour marinade over pork shoulder and rub it in with hands. Cover with foil, refrigerate, and let it rest at least 1 hour or overnight if possible.

For pork parcels

Lay out 2 to 4 overlapping banana leaves on a clean work surface. Place marinated pork in the center and top with chopped tomatoes, bell pepper, onion, and bay leaves. Form a tight parcel by folding the bottom side up and the top side down, then rolling in the sides. Secure parcel with kitchen twine and transfer parcel to an oven-safe baking sheet. Cook for 6 hours. Remove parcel from oven and unwrap banana leaves. Feel free to reserve tomatoes, bell pepper, and onion for tacos. With two forks, shred pork and set aside in large bowl.

Serving Suggestion

Place pork in middle of warm corn tortillas, and garnish with cilantro, queso fresco, TABASCO ® Green Sauce, and a lime wedge.


Preheat oven to 375°F. Mix brown sugar, 1 tablespoon of the orange juice, 1 1/2 teaspoons each of the cumin and thyme, 1/2 teaspoon salt, and allspice in small bowl. Rub seasoning mixture evenly over pork. Place pork in large resealable plastic bag. Refrigerate 15 minutes or longer for extra flavor.

Meanwhile, for the salsa, mix black beans, avocado, red onion, vinegar, and remaining 1 tablespoon orange juice, 1/2 teaspoon each cumin and thyme, and 1/4 teaspoon salt in medium bowl. Cover. Refrigerate until ready to serve.

Place pork in 13x9-inch baking dish. Roast pork 15 to 20 minutes or until pork is to desired doneness. Remove from oven. Let stand 5 minutes. Slice pork and serve in warmed tortillas topped with black bean and avocado salsa.


Mouthwatering Cuban Style Pork Tacos with toppings that add the perfect amount of heat and creaminess. Try this new and improved taco recipe to transform your next Taco Tuesday!

Main Ingredients:

Fresh cilantro or flat leaf parsley for garnish

Cuban Style Slather ingredients:

4 cloves fresh garlic minced

Fire Roasted Salsa Ingredients:

2 Spanish onions (peeled and halved)

Red Bell Pepper Cream:

1 fire roasted bell pepper

Smoked Pork Tacos with Quick Mole Sauce and Spicy Slaw


  • 1/2 cup mayonnaise
  • 1/3 cup unfiltered apple cider vinegar
  • 3 TBS extra virgin olive oil (EVOO)
  • 2 tsps celery salt
  • 2 tsps fresh cracked black pepper
  • 1 tsp raw or turbinado sugar
  • 1 head of green cabbage, shredded
  • 6 scallions coarsely chopped
  • 2 to 4 jalapeno peppers, seeds removed and julienned
  • 2 carrots, shredded
  • 1 TBS of fresh cilantro, minced
  • 1 large yellow onion, minced
  • 4 garlic cloves, minced
  • 2 TBS extra virgin olive oil (EVOO)
  • 1 or 2 chipotle chiles, hydrated and minced (adjust for desired heat level)
  • 1 TBS ground cumin
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 4 TBS adobo sauce
  • 2 cups tomato puree
  • 1/3 cup grated dark, not bitter, chocolate
  • Salt and pepper to taste

Total time: 45 minPrep time: 30 min – Cook time: 15 min – Serves: 12 people

Directions for Spicy Slaw:

1. In a large bowl, whisk together the mayonnaise, vinegar, EVOO, celery salt, pepper, and sugar until smooth.

2. Add the cabbage, carrots, jalapenos, scallions, and cilantro to the dressing and toss well to coat everything evenly. Don’t be afraid to use clean hands.

3. Cover the slaw and refrigerate while you make the mole and until you are ready to assemble the tacos.

Directions for Mole Sauce:

1. In a sauce pot, sauté the onion and garlic in EVOO over medium heat until soft. Add the chiles, cumin, cinnamon, and oregano and heat through until just fragrant.

2. Add the adobo sauce, tomato puree, and dark chocolate to the pot. Stir until the chocolate has dissolved. Lower the heat and simmer, covered, for 5 to 8 minutes. Season with salt and pepper to taste.

3. Toss the sauce with shredded pulled pork.

Assemble the Tacos:

1. Heat the tortillas lightly on a griddle or in a sauté pan. Remove to a clean dish towel and wrap to keep warm.

2. Fill the tortillas with some of the dressed pork. Top with the slaw. Fold and eat with your hands and plenty of napkins.

Pulled Pork Quesadillas and these Pulled Pork Nachos, and put them to work the next night!

Carnitas originated in the state of Michoacan of Mexico, and in its most original and authentic form, is pork meat…fried in pork fat. Yum. These days, the famous Mexican dish is looking a little different in most kitchens, and the world’s cholesterol levels are all too thankful for it.

The new-age way of cooking this beloved Mexican staple still revolves around a braise, and while most of us are no longer pulling out the lard, we’re still getting that pork good and crispy, just as it was intended to be. All you need to accomplish this is a sheet pan and a broiler…but we’ll come back to that later.

This recipe tastes exactly the way Authentic Carnitas should — full-flavored, juicy, porky goodness. Only now, you can kiss getting popped by flying skillet grease goodbye, and shave about a hundred or so calories from the recipe while you’re at it. Now, that’s a win-win.


Cumin Pork Tacos Recipe

From The Elliott Homestead Family Table Cookbook

  • 4-5 lb pork roast (Loin, shoulder, etc. I used a shoulder roast.)
  • 5 cloves garlic, minced
  • 1 tablespoon sea salt (I use Redmond Salt)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cocoa powder
  • 4 tablespoons cider vinegar (Here’s how to make it yourself)
  • 1/2 cup orange juice
  • 12 oz. beer of choice (or use broth if you don’t like to cook with beer)
  • Corn tortillas
  • Cabbage slaw (I used a simple recipe like this one)
  • Crumbled cheese, salsa, avocados, sour cream, or other toppings of choice

Place the pork roast in a large roasting pan, and sprinkle the minced garlic over the top.

In a small bowl, combine the sea salt, cumin, chili powder, black pepper, oregano, cayenne pepper, and cocoa powder.

Sprinkle the spice mixture over the roast and use your fingers to rub it into the meat. Pour the orange juice and beer into roasting pan.

Cover and bake in a 275 degree oven for 6-7 hours, or until it shreds apart easily with a fork.

Remove from the oven, let cool slightly, and shred up the meat – removing any gristle or bone.

Pour the liquid from the pan back over the shredded meat.

Serve a heaping scoop of the shredded pork atop a warm corn tortilla, topping it with cabbage slaw, crumbled cheese, and salsa.

Get the Family Table for Your Homestead

Shaye’s brand-spankin’ new cookbook, Family Table, is now available for pre-order– I cannot wait to get my copy! Here’s the gist of the cookbook, in Shaye’s own words:

“Farm-to-table for every meal is no longer an impossible dream—as we set out to prove to ourselves just a few years ago. Of course, not everyone can choose to labor on the land as we do, but that doesn’t mean you can’t prepare fresh-from-the field meals from organically grown, locally raised, thoughtfully sourced products.

That’s what Family Table is all about. (Forget expensive, exotic ingredients or fancy preparation techniques— Mama ain’t got time for that.) This book is about reviving easy, traditional food preparations for a more flavorful, and healthy, future. It’s about sharing and enjoying the fruits of our labors with those we love—and those we don’t even know yet.”

  1. Place the pork roast in the slow cooker. Rub on the taco seasoning on all edges of the roast.
  2. Place in the quartered onion slices around the roast.
  3. Pour on the squeezed oranges, as well as the lime juice.
  4. Cook on low for 8 hours (best results), or high for 4 hours.
  5. Serve on warmed tortillas with flaked on queso fresco, pickled onions, limes, and cilantro.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

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