Taco night is a regular dinner in my house and these pulled pork tacos aka pork carnitas are a family favorite.
It was a trip to Chicago in September 2014 where I discovered the best tacos I have ever had.
The pulled pork had been slow roasted to perfection…tender and so full of flavor.
Paired with black beans, crumbled queso fresco, pico de gallo and fresh avocado, these pulled pork tacos disappeared quickly.
Perfect to celebrate Cinco de Mayo, this recipe fits the bill for a neighborhood Mexican celebration.
What could be better than pulled pork tacos and my Original Margaritas? Maybe you’d prefer my Silver Elderflower Margarita!
How to make pulled pork tacos at home
Anytime we slow roast pork tenderloin, I make sure we make enough for dinner the next night.
The pork seasoning mix also works well to make shredded pork sandwiches for the big game the next day.
When you have leftovers, there is always plenty for Taco Tuesday.
As long as you have plenty of toppings, Mexican night is always a winner!
Make sure you have a selection of soft tacos as well as crispy corn shells for options and picky eaters.
Chop up fresh tomato and avocado and drain a can of black beans.
Serve it with my Jasmine Rice with black beans and cilantro.
While I love the crunchy texture of a taco my children prefer the softness of a flour tortilla. So I make sure I have plenty of choices on hand.
Have you ever tried corn tortillas?
They are just as delicious topped with shredded pork.
This recipe also works well served on tortilla chips.
I’ve been known to whip up a plate full of pork nachos on game days.
I root for the Buckeyes and with football season right around the corner, this is the perfect appetizer to feed a crowd.
Just arrange your tortilla chips, top with shredded pork, black beans and add your favorite nacho fix-ins.
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Pulled Pork Tacos aka Pork Carnitas
- 1 3-pound pork tenderloin
- 1 McCormick slow cookers BBQ pulled pork seasoning mix
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 1/3 cup vinegar
- 1/2 cup water
- Taco shells and tortillas
- 1 can black beans, rinsed
- Pico de gallo or diced tomatoes
- Crumbled queso fresco or your choice of cheese
- Two avocados, sliced
- Preheat the oven to 250°F. Place the pork tenderloin in a glass baking dish. In a bowl mix together the seasoning packet, ketchup, vinegar and sugars.
- Pour the mix over the pork tenderloin and add the half cup water to the bottom of the pan. Cover with aluminum foil tightly and bake for 3 hours.
- Remove the pork from the oven and shred using two forks. Return the shredded pork to the liquid and keep warm in the oven.
- Fill the warm taco and tortilla shells with black beans, pico de gallo, sliced avocado, and queso fresco.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
What You’ll Need for this Recipe
13 thoughts on “Pulled Pork Tacos (Pork Carnitas)”
I love pulled pork and black beans together. These tacos will be a huge hit at my house for sure.
I love the ‘cook a meat once, use it multiple ways’ method, and do that with a massive pork shoulder (why do they call it a Boston Butt?) when I make Kalua pig. I’ve never thought to use pulled pork in tacos, though.
Clever idea! I enjoyed deep dish pizza in Chicago and didn’t enjoy getting my iPhone lifted at the science museum, but missed out on the tacos.
Thanks for sharing them!
Pulled pork makes for great nachos too. So yummy. Loved Chicago and can’t wait to visit again.
I love all the toppings you put on these – the cheese and the avocado and the salsa… for me, tacos are all about the toppings!
I totally agree. I think avocado is my favorite topping. Enjoy.
You’ve just made me VERY hungry! I actually have half a wheel of queso fresco in the fridge, so I’m making these for sure!
They’re so easy to throw together for any mid week meal. Enjoy.
Mmmmm….those look so good! I love pork carnitas and slow roasted meat which cooks while I’m not looking (and makes the house smell great) is my favorite.
Annamarie – The best part about walking in is smelling dinner cooking. This is a great recipe with plenty of leftovers.
Beautiful photos and recipe. We love slow cooked pork shoulder at our house and this will be one of the entrees prepared. Thanks.
Us too. And it’s always great for leftovers.
That looks absolutely delicious! Anything slow-cooked must be soaked in flavour!
Thanks Tina…I agree….slow cooked is always flavorful.