Pulled pork tacos

An overhead view of a plate of pulled pork tacos with guacamole on top. One of the tacos is on it's side with a bite taken out of it



Pulled pork

  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp White pepper
  • 1 tsp Thyme
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 2 tsp Mushroom powder (*No substitutes- omit if you don't have any*)
  • 2 tsp Onion powder
  • 1 tsp Garlic powder
  • 2 1/2 Lbs Pork Shoulder
  • 2 tsp Garlic (Minced)
  • 1 Lime (Zested then juiced, keep both)
  • 1 Lemon (Zested then juiced, keep both)
  • 1 Orange (Zested then juiced, keep both)

The Slaw

  • 1/2 head Green cabbage (Shredded)
  • 2 Green onions (Thinly sliced)
  • 1 Carrot (Thinly sliced)
  • 1 TBS White balsamic vinegar
  • 1/2 Lime (Jucied)

Charred peppers and onions

  • 1 TBS Oil
  • 3 sm Bell peppers (Thinly sliced)
  • 1/2 Yellow onion (Thinly sliced)
  • 3 Cloves Garlic (Thinly sliced)


  • 12 Corn tortillas (Warmed)
  • Guacamole


Pulled pork

  1. Combine all the dry spices together and rub them all over the pork shoulder. Turn the oven to 275F or get your crock pot ready. Combine the citrus juices, zests, and garlic. Place the pork shoulder in its cooking pan (or crock) and pour the juice mixture over the top. Cook for 5-6 hours until  fork tender. Shred before using. 


  1. Thinly slice all the vegetables and toss with white balsamic and lime juice.

Peppers and onions

  1. Add the oil to a cast iron pan or skillet and allow to get smoking hot (on medium to medium-high heat). Just as the pan starts to smoke add the peppers and onions. saute a minute before adding the garlic. Cook until  onions are beginning to turn translucent. Remove from the burner.


  1. Grab a tortilla and layer in pork, chard peppers, slaw, and top with guacamole. I like setting up an assembly line on the counter and have everyone go through to make their own.


For the best Guacamole use this recipe