Easy Pulled Pork Tacos with Cilantro and Sour Cream

Easy Pulled Pork Tacos with Cilantro and Sour Cream are a fantastic way to bring the flavors of Mexico right into your kitchen with minimal fuss. Perfect for a weeknight dinner, these tacos are packed with juicy, tender pork, fresh cilantro, and a creamy touch of sour cream. Get ready to satisfy your cravings with this mouthwatering dish!

Why You’ll Love This Recipe

These Easy Pulled Pork Tacos are not only delicious but also incredibly simple to prepare. With just a few ingredients and minimal prep time, you can create a meal that’s bursting with flavor and perfect for any taco night.

• Quick prep: Minimal hands-on time makes it easy to whip up.
• Flavor-packed: The seasoning blend elevates the pork to new heights.
• Customizable: Top with your favorite ingredients for a personal touch.
• Family-friendly: A hit with both kids and adults alike.
• Leftover magic: Enjoy the pulled pork in various meals throughout the week.

Ingredients

• 3 pounds pork shoulder, trimmed and cut into large chunks
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 8 small corn or flour tortillas
• 1 cup fresh cilantro, chopped
• ½ cup sour cream
• Lime wedges, for serving

How to Make Pulled Pork Tacos

1. In a large bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spice mixture all over the pork shoulder pieces.
2. In a large skillet, heat olive oil over medium-high heat. Sear the pork pieces for 2-3 minutes on each side until browned. Remove from skillet and set aside.
3. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Return the pork to the skillet.
4. Cover the skillet with a lid and reduce the heat to low. Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
5. Once cooked, use two forks to shred the pork directly in the skillet, mixing it with the juices.
6. Warm the tortillas in a dry skillet or microwave until pliable.
7. Assemble the tacos by filling each tortilla with shredded pork, topping with chopped cilantro and a dollop of sour cream. Serve with lime wedges on the side.

Tips for the Best Results

• For extra flavor, marinate the pork in the spice rub overnight in the refrigerator.
• If you’re short on time, you can use a pressure cooker to cook the pork in about an hour.
• Experiment with different toppings like diced onions, avocado, or pickled jalapeños for added flavor and texture.

Easy Variations

• Swap the pork for shredded chicken or beef for a different protein.
• Add a fresh salsa or pico de gallo for a zesty kick.
• Use lettuce wraps instead of tortillas for a low-carb option.

What to Serve With It

• Mexican rice or cilantro-lime rice for a filling side.
• Black beans or refried beans for added protein.
• A fresh green salad with a tangy vinaigrette.
• Chips with guacamole for a crunchy appetizer.

Storage and Reheating

Store any leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The pulled pork can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

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