Chipotle Pork Tacos with Pickled Jalapeno
My favorite GO-TO recipe is my signature Chipotle Pork Tacos! These tacos will spice up Taco Tuesday, we promise. These are packed with spicy flavor thanks to the addition of Sonoran Spice Chipotle Powder, and topped with homemade crunchy pickled radishes & jalapenos for a tangy bite!
I hold Taco Tuesday at my house religiously every single week.
No exceptions.
What you won’t find on my table though, is the basic taco; A.K.A. spice-packet-seasoned ground beef in a stale taco shell topped with shredded lettuce, shredded cheddar, and diced tomatoes. You all know exactly what I’m talking about. Being born and raised in Arizona, I’ve consumed enough tacos to know whether it was someone’s grandma that made them, versus someone’s Abuela. So if you see “tacos-making” under the skills portion of my resume, it’s because I’ve certainly made/eaten enough of them to be overly qualified. I love thinking outside the box when I make meals, but when in doubt, I always turn to these Chipotle Pork Tacos. They’re incredibly flavorful, everything can be made ahead of time, and they are SO easy to make (and unfortunately, way too easy to consume 5 or 6).
Man Catcher Tacos
To be honest, I secretly call these tacos, “Man-Catcher Tacos” in my head, I just didn’t know if that would be an appropriate name to use for my title, ha! Let me explain. The first time I came up with these, I was making dinner for my boyfriend at the time, and he thought they were the best tacos to ever touch his lips. After that, every Tuesday he would ask when could I make “those bomb pork tacos” again. So ladies, if you’re looking to snatch up a hunk of your own, make him these! Let me just warn you, he may follow up his first bite with the question, “When can we move in together?”
The Best Toppings for these Pork Tacos
Though everything about these tacos is pure perfection, my favorite part has to be the pickled jalapenos and radishes. People get so impressed when you tell them you pickled them yourself. Little do they know, all you did was throw some slices into a jar and submerge them in vinegar and a hefty pinch of salt. That’s it. But they are a must! They add the perfect amount of bright tangy flavor and subtle crunch. I usually make a double batch of these guys considering they are perfectly delicious eaten by the fork-full.
Chipotle Pork Tacos + Pickled Jalapenos & Radishes
Ingredients
Shredded Chipotle Pork
- 2 Pounds Pork Shoulder or butt
- 1 tbsp Sonoran Spice Chipotle Powder
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 tbsp Apple Cider Vinegar
- Olive Oil
Pickled Jalapenos & Radishes
- 2-3 Jalapenos
- 4-6 Radishes
- Apple Cider Vinegar
- Salt
Everything Else
- 20 Corn Tortillas (See Notes)
- 1/2 yellow or white onion
- 1/2 cup Cilantro Chopped
- Cotija Cheese
Instructions
For the Pork
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If your pork has an extra large layer of fat, you can trim off some of the fat, but do not remove all of it. Cut into 2-3 inch chunks and evenly coat pork with spices (I like to do this in the slow cooker so I can use one less bowl).
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Preheat a large sauté pan over medium-high heat and drizzle with oil. Sear pork on all sides until browned; you may need to do this in batches to prevent from over-crowding the pan (searing the meat is optional, but adds color and flavor).
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Remove and add to slow cooker. Pour in vinegar and cook on low for 8-10 hours. Shred pork and stir into it’s juices.
Pickled Jalapenos & Radishes
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Using a mandolin, slice jalapenos and radishes very thin, discarding the root ends.
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Place slices into a jar and pour over apple cider vinegar until completely submerged.
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Add in a heavy pinch of salt, screw-on lid, and shake to combine. Let chill in the refrigerator for at least 4 hours. (these can be made days in advance and last quite a long time in the fridge).
For Assembly
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In a small-medium bowl, mix together cilantro and diced onion; set aside (this can also be done ahead of time).
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Preheat a dry sauté pan over high heat until very hot. Dip each tortilla into a bowl of water and sear on each side until slightly charred around the edges. Place onto a plate and cover with a kitchen towel while you heat the remaining tortillas.
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To assemble, use 2 tortillas per taco (to prevent them from falling apart) and fill each taco with shredded pork, chopped cilantro/onion, pickled jalapenos/radishes, and sprinkle with cotija cheese.
Notes
Nutrition
