The Ultimate Pork Birria Tacos
As an Amazon Associate I earn from qualifying purchases.
Forget the predictable ground beef and tired toppings. These Pork Birria Tacos are all about slow-cooked, melt-in-your-mouth pork simmered in a rich, complex blend of spices and peppers. The result? Flavor so deep it’s practically criminal. These tacos are your answer to any occasion, be it a casual family dinner, a festive gathering with friends, or a solo night in craving something utterly delicious. A slow cooker or Dutch oven does all the hard work, letting you prep ahead for a stress-free meal.
Why You’ll Love Pork Birria Tacos
- Slow-cooked Pork Perfection: Forget dry, flavorless tacos! This recipe delivers tender, juicy pork bathed in a rich broth.
- Endless Flavor Options: Want it spicy? Smoky? Cheesy? Customize it to your taste with our easy variations!
- Weeknight Wins & Party Pleaser: Simple to follow, this recipe is perfect for busy weeknights or feeding a crowd.
- Netflix & Deliciousness: Craving a solo night in? Birria tacos are the perfect flavorful and satisfying solution.
- Beyond the Ordinary: Experience a taste of Mexico that’s anything but boring!
Ingredients Needed To Make Pork Birria Tacos
- Pork Butt or Shoulder
- Tomato Sauce
- Guajillo Peppers
- Chipotle Puree
- Bay Leaf
- Cinnamon
- Garlic
- Onion
- Ground Thyme
- Oregano
- Salt and Pepper
- Cumin
How To Make Pork Birria Tacos
Preheat your oven to 350°F (175°C).
In a large Dutch oven, combine the pork butt, tomato sauce, dried Guajillo peppers, chipotle puree, bay leaves, cinnamon, minced garlic, diced onion, ground thyme, dried oregano, black pepper, kosher salt, cumin, and vegetable or chicken stock.
Cover the Dutch oven and place it in the preheated oven. Cook for 5-6 hours or until the pork is fork-tender.
Remove the cooked pork from the Dutch oven and allow it to rest for 30 minutes. Then, shred the pork using your hands or a fork.
Strain the fat out of the juices left in the Dutch oven as best as possible. Transfer the liquid to a blender and blend until smooth.
Strain the sauce to remove any remaining solids and place the sauce back in the Dutch oven. Cook for an additional 30 minutes to thicken the sauce
Heat a skillet over medium heat and add vegetable oil. Dip each corn tortilla into the sauce from the Dutch oven or slow cooker and place it on the hot skillet. Add a layer of jack cheese, some shredded pork on one side, and fold the tortilla in half. Cook until the cheese is melted and the tortilla is slightly crispy.
Serve the tacos with chopped cilantro and onions as toppings and use the sauce for dipping.
Variations & Substitutions
- Meat Alternatives: Substitute pork with beef chuck roast, chicken, or lamb shoulder for a different flavor profile. If you want to make this recipe super quick, shred up some rotisserie chicken.
- Spice Level: Adjust the amount of chipotle puree to make the dish spicier or milder according to your taste.
- Tortillas: Use flour tortillas instead of corn tortillas if you prefer a different texture.
- Cheese Options: Try using different cheeses like mozzarella, Oaxaca, or queso fresco to vary the taste and texture.
- Vegetarian Version: Use jackfruit or mushrooms as a meat substitute and vegetable stock instead of chicken stock.
Commonly Asked Questions
Can I make Pork Birria Tacos ahead of time?
Yes, you can make the pork birria ahead of time. Simply prepare the pork and sauce as instructed, store them separately in airtight containers in the refrigerator for up to three days. Reheat the pork and sauce when you’re ready to assemble the tacos.
How do I store leftover Pork Birria Tacos?
Store any leftover pork and sauce separately in airtight containers in the refrigerator for up to three days. Reheat before assembling the tacos.
Can I freeze the pork birria?
Absolutely! The pork birria freezes well. Cool the pork and sauce completely before transferring to freezer-safe containers. Freeze for up to three months. Thaw in the refrigerator before reheating.
What sides go well with Pork Birria Tacos?
These tacos pair well with a variety of sides, such as Mexican rice, refried beans, or a simple salad. For a heartier meal, serve with elote (Mexican street corn), Mexican street corn salad, or a side of guacamole and chips.
Can I use a different type of meat?
Yes, you can use beef chuck roast, lamb shoulder, or even chicken thighs if you prefer. Adjust the cooking time as needed to ensure the meat is tender and easily shredded.
How can I make these tacos spicier?
To increase the spice level, add more chipotle puree or include a few chopped jalapeños or serrano peppers to the cooking mixture.
Are these tacos suitable for kids?
Yes, kids typically enjoy the rich, savory flavors of pork birria tacos. However, you may want to reduce the amount of chipotle puree if your children are sensitive to spicy foods.
Can I cook the pork birria in an Instant Pot?
Yes, you can use an Instant Pot. Combine all the ingredients in the Instant Pot, seal, and cook on high pressure for about 1.5 hours. Follow the same steps for shredding the pork and processing the sauce.
The Ultimate Pork Birria Tacos
Equipment
- 1 Dutch oven or crockpot
- 1 Measuring cups/spoons
- 1 Skillet
Ingredients
- 4 pounds pork butt or pork shoulder
- 2 cup tomato sauce
- 2 dried Guajillo peppers
- 4 tbsp chipotle puree
- 4 bay leaf
- 1 tsp cinnamon
- 1 tsp minced garlic
- 1 large onion, diced
- 1 tsp ground thyme
- 1 1/2 tsp dried oregano
- 1 tsp pepper
- 2 1/2 tsp kosher salt
- 1 tsp cumin
- 32 oz vegetable or chicken stock
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, combine the pork butt, tomato sauce, dried Guajillo peppers, chipotle puree, bay leaves, cinnamon, minced garlic, diced onion, ground thyme, dried oregano, black pepper, kosher salt, cumin, and vegetable or chicken stock.
- Cover the Dutch oven and place it in the preheated oven. Cook for 5-6 hours or until the pork is fork-tender.
- Remove the cooked pork from the Dutch oven and allow it to rest for 30 minutes. Then, shred the pork using your hands or a fork.
- Strain the fat out of the juices left in the Dutch oven as best as possible. Transfer the liquid to a blender and blend until smooth.
- Strain the sauce to remove any remaining solids and place the sauce back in the Dutch oven. Cook for an additional 30 minutes to thicken the sauce
Slow Cooker Instructions
- Combine all the pork and sauce ingredients in your slow cooker.
- Cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shredded.
- Follow steps 4-6 as outlined in the oven instructions to process the sauce and thicken it.
Taco Assembly
- Heat a skillet over medium heat and add vegetable oil.
- Dip each corn tortilla into the sauce from the Dutch oven or slow cooker and place it on the hot skillet.
- Add a layer of jack cheese, some shredded pork on one side, and fold the tortilla in half.
- Cook until the cheese is melted and the tortilla is slightly crispy.
- Serve the tacos with chopped cilantro and onions as toppings and use the sauce for dipping.
Video
Notes
These Ultimate Pork Birria Tacos are a game-changer for taco night! The slow-cooked pork is melt-in-your-mouth tender, bathed in a rich and flavorful broth that’ll have you craving seconds.
I made this in the slow cooker and reduced the sauce after on the stovetop. The flavors were incredible and I am obsessed with the consommé!! I would definitely make this again