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–+ servings
Chipotle pulled pork street tacos topped with pickled red onions, cotija cheese, cilantro, and fresh lime.

Pulled Pork Street Tacos

40aprons.com/meal-prep-sunday/
Smoky chipotle-braised pork gets tucked into warm, lightly charred corn tortillas with tangy pickled onions, fresh cilantro, creamy avocado, and plenty of lime. Since the pork is already cooked, these restaurant-worthy tacos come together fast.
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Recipe Makes (Approximate): 4

Equipment

  • Medium saucepan or skillet
  • Large dry skillet
  • Tongs

Ingredients

For the Tacos

  • 3 cups chipotle braised pork shoulder,shredded
  • 2 to 3 tablespoons reserved pork braising liquid, plus more as needed
  • 12 small corn tortillas
  • 1  cup pickled red onions (see notes)
  • 1 large handful fresh cilantro leaves

To Finish

  • ½ cup salsa verde, plus more as desired
  • ½ cup crumbled cotija cheese
  • 2 medium limes, cut into wedges
  • 2 medium avocados, sliced, or 1 cup prepared guacamole

For Homemade Quick-Pickled Red Onions, Optional

  • 1  large red onion, thinly sliced
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1  teaspoon granulated sugar
  • 1 teaspoon salt

Instructions

Make the Quick-Pickled Red Onions (Optional)

  • Add 1 thinly sliced large red onion to a heat-safe jar or bowl.
  • Add ½ cup distilled white vinegar, ½ cup water, 1 teaspoon granulated sugar, and 1 teaspoon salt. Stir well, making sure the onion is mostly submerged.
  • Let the onions sit at room temperature for at least 30 minutes before serving. For easier meal prep, make them while the pork shoulder braises and refrigerate them until needed.

Reheat the Pork

  • Add 3 cups chipotle braised pork and 2 to 3 tablespoons reserved braising liquid to a medium saucepan or skillet.
  • Warm the pork over medium-low heat for 3 to 5 minutes, stirring occasionally, until heated through. Add another splash of braising liquid if needed to keep the pork moist.

Warm the Tortillas

  • Warm 12 small corn tortillas in a dry skillet over medium-high heat for approximately 15 to 20 seconds per side, until softened and lightly blistered.
  • Alternatively, char the tortillas carefully over a low gas flame, turning them with tongs. Stack the warm tortillas under a clean kitchen towel so they stay soft.

Assemble the Tacos

  • Double up the tortillas if desired, then divide the warm pork evenly among all 12 tortillas.
  • Top the tacos with 1 cup pickled red onions, 1 large handful fresh cilantro, ½ cup salsa verde, ½ cup crumbled cotija, and 2 sliced avocados or 1 cup guacamole.
  • Serve immediately with the wedges from 2 limes, squeezing plenty of fresh lime juice over each taco.

Recipe Notes

Pickled red onions: These are optional to make or use store-bought to save time.
Corn tortillas: Small street-taco tortillas work best. Warming or lightly charring them makes them softer and much less likely to split.
Cotija cheese: Cotija adds a salty, crumbly finish. Crumbled queso fresco or feta will also work, or leave the cheese for dairy-free tacos.
Reheating the pork: Always warm the pork with a little reserved braising liquid. It keeps the meat juicy rather than dry.

Nutrition Information (Approximate)

Calories: 674calProtein: 36gFat: 35gSaturated Fat: 10gCholesterol: 108mgSodium: 1150mgPotassium: 1189mgTotal Carbs: 57gFiber: 14gSugar: 8gNet Carbs: 43gVitamin A: 463IUVitamin C: 27mgCalcium: 216mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/meal-prep-sunday/