Slow-Cooked Mexican Pulled Pork Tacos
Savor these mouthwatering Mexican tacos featuring tender, slow-cooked pork collar braised in cola and BBQ sauce. Finish with fresh herbs for a balanced bite.
These Mexican-inspired pulled pork tacos rely on a rich braising liquid of cola and American BBQ sauce to break down the pork collar until it is meltingly tender. The addition of orange zest brightens the deep, savory notes, creating a complex and sticky glaze. Served on warm, slightly charred tortillas, this dish delivers an incredibly satisfying contrast of textures and flavors.
Ingredients
- 500 g pork collar
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp cooking oil
- 1 medium onion
- 1 bay leaf
- 1 tsp dried oregano
- 2 tbsp American BBQ sauce
- 1 tbsp ketchup
- 1 can cola or beer
- 1 tsp fresh orange zest
- to taste black pepper
- 4–6 thick taco tortillas
- to taste diced red tomatoes
- to taste fresh cilantro
Instructions
- 1Season the pork collar
Place the chunks of raw pork collar into a glass mixing bowl. Add the dry spices, including sweet paprika, garlic powder, cumin, and a pinch of salt, rubbing them evenly into the meat to create a flavorful base for the tacos.
Tip: Pork collar is ideal for this recipe because its 80% lean to 20% fat ratio keeps the meat incredibly juicy and tender during the slow-cooking process. - 2Sear the meat
Heat a small amount of cold oil in an enamel cast-iron pot over medium-high heat. Add the seasoned pieces of pork collar and sear them until the surface develops a slightly charred crust. Once browned, temporarily remove the meat from the pot.
Tip: Searing the pork before slow-cooking locks in the flavors and builds a rich, caramelized crust that deepens the taste of the final sauce. - 3Add the braising liquids
After sautéing the sliced onions in the same pot, return the seared pork. Add a bay leaf, a sprinkle of oregano, American BBQ sauce, and ketchup. Finally, pour in a can of cola or beer to serve as the braising liquid.
Tip: The carbonation and acidity in the cola help tenderize the pork, while its sugars reduce down into a wonderfully sticky, caramelized sauce. - 4Slow-cook the pork
Grate in a little fresh orange zest, season with salt and black pepper, and cover the pot. Let the pork simmer gently on low heat for about an hour and a half until the sauce has reduced into a dark, rich glaze and the meat is deeply tender.
Tip: Check the pot occasionally and give it a gentle stir to ensure the rich sugars from the BBQ sauce and cola dont stick to the bottom. - 5Shred the tender pork
Once the meat is fully cooked and tender, transfer it from the pot into a clear glass bowl. Use two metal forks to pull and shred the pork into smaller, bite-sized strands. Mix in a little bit of the remaining cooking juices to keep the shredded meat moist.
Tip: Shred the pork while it is still hot; the muscle fibers separate much easier than when the meat begins to cool down. - 6Heat the tortillas
Place a thick taco tortilla onto a hot stainless steel pan. Toast it briefly on both sides until lightly browned, slightly blistered spots appear and the tortilla becomes warm and pliable.
Tip: Heating the tortillas makes them much more pliable and improves their texture, allowing them to absorb the juicy taco sauce without falling apart. - 7Add the shredded pork
Hold a warmed, thick taco tortilla in your hand and use tongs to add a generous portion of the juicy shredded pork. Make sure to include some of the savory cooking juices so the tortilla can absorb the rich flavors and provide a satisfying texture.
Tip: For the perfect finish, top the warm pork with diced onions, red tomatoes, and fresh cilantro, then drizzle with the remaining reduced braising sauce.
