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The Ultimate Pork Birria Tacos

Pulled pork is the gift that keeps on giving. Give your leftover pulled pork a total makeover with The Ultimate Pork Birria Tacos.

Tacos are a food group unto themselves, such as Gluten Free Pork Panko Chicken Tinga Tacos. Whether you’re looking for a fun way to switch up Taco Tuesday or a new way to utilize leftovers, this birria recipe is sure to become a favorite.

Ingredients

The Ultimate Pork Birria Tacos takes you favorite leftover pulled pork and gives it new life in these easy to create and even more delicious to eat taco favorites. While birria is traditionally made with beef, this version works well with both leftover pork and also shredded chicken.

  • Pulled Pork – Whether you have leftover smoked pork or leftover pulled pork cooked in the slow cooker or Instapot, pork is the perfect canvas for the complex and layered flavors of the consommé.
  • Tomato Sauce – Add a little sweetness to the consommé while also giving it depth and a silky texture.
  • Guajillo Peppers – These dried chiles come from the mirasol chili. They are mild and slightly sweet.
  • Chipotle Puree – Adds both smoke and a kick of heat.
  • Bay Leaf – Gives the sauce that all day cooked flavor. Herbaceous and a little floral.
  • Cinnamon – Adds warmth and depth.
  • Garlic – Savory and pungent, it adds depth to the sauce.
  • Onion – Savory yet a little sweet, it adds another layer of flavor.
  • Ground Thyme – Bright and slightly citrusy note that brings a note of herbaceous flavor.
  • Oregano – A little minty and fresh, this gives a bright note to the sauce.
  • Salt and Pepper – Seasons and accents all of the flavors.
  • Cumin – Warm and earthy, this aromatic spice adds a mild smoky note.

How to Make the Ultimate Pork Birria Tacos

With the help of leftovers, this birria taco recipe comes together in no time! Heat up your grill and invite some friends over. The only thing missing is a pitcher of margaritas.

Time needed: 50 minutes

  1. Pregame and Prep

    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.

  2. Cook

    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.

  3. Process

    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.

  4. 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.

  5. 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.

  6. Serve

    Serve the tacos with chopped cilantro and onions as toppings and use the sauce for dipping

Substitutions

The pork in this recipe can be substituted with chicken. For a quick cooking weeknight version, you can shred up your favorite grocery store rotisserie chicken.

I used Dairy Free cheese in this recipe. Feel free to use your favorite dairy cheese such as Oaxaca or quesadilla cheese.

Top Tip for the Ultimate Pork Birria Tacos

The rich and complex consommé sauce for this recipe is the star of the show. While it only takes about 15 minutes for it to thicken on the grill, don’t rush the process. Allow it to simmer until it reaches your desired consistency. This will allow all of the flavors to marry and meld.

The Ultimate Pork Birria Tacos

These are so good and full of flavor
Print Pin Rate
Course: Main Course
Prep Time: 20 minutes
Cook Time: 4 hours
Taco Assembly: 20 minutes
Servings: 4

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

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