Simple Seasoned Pork Tacos

Name: Simple Seasoned Pork Tacos
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 3 pounds (1361 g) pork shoulder, bone-in or boneless, patted dry; 1½ teaspoons (9 g) kosher salt; ¾ teaspoon (2 g) freshly ground black pepper; 2 tablespoons (30 ml) vegetable oil or neutral cooking oil; 2 medium (300 g) yellow onions, coarsely chopped; 6 cloves (30 g) garlic cloves, smashed and minced; 1½ tablespoons (12 g) cumin seeds or ground cumin; 1½ cups (355 ml) low-sodium chicken broth or water; 2 leaves bay leaves; 10 each (450 g) corn tortillas, warmed

From the MyKitchenBank Kitchen

Tender, flavorful pork shoulder braised low and slow with cumin, garlic, and onion until it shreds easily, then finished in a hot skillet to caramelize the edges. Served on warm corn tortillas with fresh toppings. A straightforward, satisfying taco that lets the pork and spices shine.

Prep: 15 min
Cook: 2 hr 25 min
Wait: 30 min
Total: 3 hr 10 min
Makes: 8–10 tacos (serves 4)

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Steps

Before you start

Pat the pork shoulder completely dry with paper towels; moisture prevents browning.
Gather all your toppings ahead of time: onion, cilantro, lime, salsa.
If your tortillas are dry or stale, warm them wrapped in a damp towel for 5 minutes before serving.

1
Season and sear the pork
- Season the dry pork shoulder all over with 1½ teaspoons kosher salt and ¾ teaspoon black pepper.
- Heat 2 tablespoons vegetable oil in a large Dutch oven (5–6 quart) over medium-high heat until shimmering, about 3 minutes.
- Place the pork in the pot and let it sear undisturbed for 4–5 minutes per side, rotating to brown all exposed surfaces evenly.
- The goal is a caramelized, golden-brown crust.
- Transfer the pork to a plate.
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Ready when: Pork is deep golden brown on all sides
Tip: Don't move the pork while it sears—let each surface sit untouched for even browning.
2
Build the braising base
- In the same pot, reduce heat to medium.
- Add the chopped onions and cook for 3–4 minutes, stirring occasionally, until they soften and release their moisture.
- Add the minced garlic and cumin.
- Stir constantly for 1 minute until fragrant.
- Deglaze the pot by pouring in the broth, scraping the bottom with a wooden spoon to release any browned bits.
- Add the bay leaves.
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Ready when: Broth is simmering gently and no brown bits remain on the pot bottom
Tip: Scrape the pot thoroughly to capture all the flavorful caramelized bits.
3
Braise the pork low and slowOven 200°F / 95°C
- Return the seared pork to the pot, nestling it into the liquid.
- The broth should come about halfway up the sides of the pork; add a touch more water if needed.
- Reduce the heat to low, cover with a lid, and braise for 2 hours 45 minutes to 3 hours.
- The pork is done when it's so tender a fork easily pierces the meat and shreds it; the internal temperature will reach about 190–200°F (88–93°C) but tenderness is the real test.
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Ready when: Pork shreds easily with a fork and shows no resistance when pierced
Tip: Resist peeking frequently—every time you open the lid, you release heat and extend cooking time.
4
Cool and shred the pork
- Transfer the pot to a trivet or heat-safe surface and let cool for 15–20 minutes.
- Using two forks or tongs, pull the pork into bite-sized shreds, removing any large bones or cartilage as you go.
- Discard the bay leaves.
- Return the shredded pork to the braising liquid in the pot; it will absorb the remaining flavor.
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Ready when: Pork shreds easily and pulls completely apart; no chewy or undercooked fibers remain
Tip: Work while the pork is still warm—it shreds far more easily and cleanly than when cooled.
5
Finish in the skillet
- Heat a large skillet or comal (10–12 inches) over medium-high heat.
- Using tongs or a slotted spoon, transfer about half the shredded pork to the hot skillet (reserving the braising liquid).
- Cook for 3–4 minutes, stirring occasionally, until the meat caramelizes and edges turn crispy.
- The surface should have spots of darker color and the meat will begin to clump together.
- Taste and adjust seasoning with salt and pepper if needed.
- Transfer to a serving dish and repeat with the remaining pork if desired, or serve the first batch and keep the rest warm in the braising liquid.
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Ready when: Pork edges are caramelized and darkened; meat is heated through
Tip: Don't stir too frequently—let the pork sit 30–45 seconds between stirs to develop crispy, flavorful edges.
6
Warm and serve the tacosOven 350°F / 175°C
- Warm the corn tortillas in a dry skillet or directly over a gas flame for about 10–15 seconds per side, or wrap them in a damp kitchen towel and heat in a 350°F (176°C) oven for 5 minutes.
- Arrange the warm tortillas on a platter.
- Spoon the caramelized pork into each tortilla and top with diced onion, fresh cilantro, a squeeze of lime juice, and salsa or hot sauce to taste.
- Serve immediately with lime wedges on the side.
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Ready when: Tortillas are warm, soft, and pliable
Tip: Warm tortillas right before serving so they don't cool and stiffen while people fill them.

Good to know

Tips

For deeper flavor, grind your own cumin seeds in a spice grinder or mortar and pestle just before cooking.
Save the braising liquid—it's liquid gold for flavoring rice, beans, or serving alongside the tacos as a light sauce.
If your pork has a thick fat cap, you can trim it down to about ¼ inch before cooking to reduce excess grease, or leave it for added flavor and moisture.
Set out a small bowlful of toasted cumin as a finishing touch; a sprinkle on warm tacos adds a subtle nod to the seasoning inside.

Make ahead

The braised pork can be made up to 2 days ahead. Cool completely, transfer to an airtight container, and refrigerate in its liquid. Reheat gently over low heat in a covered pot until warm, then proceed with the skillet finish. You can also freeze the braised pork in its liquid for up to 3 months; thaw overnight in the refrigerator before reheating.

Storage & reheating

Leftover cooked pork keeps in an airtight container in the refrigerator for up to 3 days in its braising liquid. Reheat gently over low heat on the stovetop or in a covered skillet. The braising liquid can also be saved for soups or rice. Freeze cooked pork for up to 3 months; thaw overnight in the refrigerator before reheating.

Substitutions

pork shoulder, bone-in or boneless → Pork butt or pork Boston butt. These cuts are nearly identical and cook in the same time; bone-in versions will add extra flavor.
cumin seeds or ground cumin → Whole cumin seeds (toast lightly in a dry skillet for 1 minute before adding, to bloom the flavor). Whole seeds provide a warmer, more complex flavor than ground cumin.
low-sodium chicken broth or water → Beef broth or water. Water will result in a milder braise; beef broth adds deeper savory notes.
corn tortillas → Flour tortillas or soft corn tostadas. Flour tortillas are more forgiving when filling; tostadas crisp up and hold more toppings.