Pulled Pork Tacos

These easy to make pulled pork tacos are stuffed with delicious pulled pork, avocado pico de gallo, shredded cabbage and topped with a spicy crema. Perfect in soft flour or corn tortillas, even crispy taco shells. Find leftover pulled pork recipes here.

One family friendly dinner that my family can rally together and enjoy is pulled pork. We make it a number of different ways, from smoked to slow cooker to oven roasted. But there’s just so many barbecue pork sandwiches one can eat!

My kids aren’t too big on sauces, so when I make pulled pork, I typically keep the sauce on the side. And when we are cooking up a 5-pound pork shoulder roast, you can bet we have lots of leftovers. And these pulled pork tacos are one of my family’s favorite ways of enjoying those leftovers. 

Why this recipe is so awesome

Shredded pork isn’t just a favorite in American cuisine. Carnitas is basically the Mexican version of this dish. I make a whole lot of pulled pork and carnitas. My family loves it when we have leftover smoked pulled pork, especially the crispy parts. 

So it’s an understatement when I say we always have leftover pulled pork in the house!

I make a lot of recipes using up my pulled pork, including pulled pork nachos and pulled pork Spanish rice. And if you are looking for another Mexican inspired recipe for pulled pork, you are going to love these tacos!

Whether you are making one taco for a quick snack or need to feed an army, you are going to love how easy and delicious this recipe is. I pair my tacos with some shredded cabbage, a fabulous avocado pico de gallo and a drizzle of spicy cream.

It’s mouthwatering and so satisfying. I bet you can’t eat just one!

So set up a grazing table for your guests with all the toppings for your next party. These are easy to customize and everyone will love how fresh and amazing these tacos are!

Ingredients needed

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• Pulled Pork: This recipe uses leftover pulled pork. But if need to make pulled pork first, use my oven pulled pork recipe or my beer braised pork carnitas recipe.
• Tomato: You can use any kind of tomato you have like heirloom, Roma or grape tomatoes. Just choose fresh tomatoes for the best flavor.
• Avocado: My favorite all purpose avocado is the Haas variety, but you can use Fuerto or any other type of avocado.
• Jalapeño: This is a mild heat chile. You can omit if you don’t like spice. If you want more heat use a serrano chile.
• Red onions: For raw salsas, I prefer to use red onions, but you can also use regular onions.
• Cilantro: Fresh cilantro is definitely a must for best flavor. If you don’t like cilantro, you can use fresh parsley instead.
• Lime juice: You can use fresh lime juice or bottled.
• Pantry staples: Corn or flour tortillas and salt.
• Sour cream: This is for the spicy cream drizzle. If you don’t have sour cream, just omit it. Some readers used mayonnaise instead.
• Hot sauce: I love Tapatío or Cholula for this recipe, but you can use any hot sauce you like, or omit if you don’t like spicy foods.
• Cabbage: I used shredded cabbage with the tacos, but you can also use shredded lettuce.

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

SHOP NOW

Step-by-step directions

1. To make the avocado pico de gallo, combine the diced tomato, avocado, jalapeño, red onions and cilantro in a bowl. Stir in lime juice and salt and reserve.

2. In a small bowl, whisk together sour cream and hot sauce. Use as much heat as you can handle!

3. Heat up leftover pulled pork in the microwave or in a pan on the stove. I prefer the pan so I can get some crispy bits!

4. Heat tortillas on a skillet or directly over gas burners until warm and lightly browned on both sides. To assemble tacos, add some shredded cabbage down the center of a tortilla.

5. Over the cabbage spread about ¼ cup pulled pork, then top with avocado pico de gallo and drizzle with a little spicy crema!

Expert tips and recipe FAQs

My favorite part about tacos are all the good things you can stuff into that tortilla! The ideas are endless, but in the recipe below I share my favorite taco topping: avocado pico de gallo.

I like things a little spicy, too, and that spicy crema is both cool and spicy. Deeelish!

Remember, you can use any type of tortilla you want for these tacos, flour or corn. Crispy corn taco shells make for extra delicious tacos! You can also use a flat crispy corn tortilla and make pulled pork tostadas. And if you eat low carb, there are low carb tortillas out there or you can use lettuce wraps.

Here are some taco topping ideas, so you can customize your tacos with your own favorites:

• guacamole
• avocado slices
• pico de gallo
• salsa
• hot sauce
• shredded cabbage
• shredded lettuce
• shredded cheese
• chopped cilantro
• chopped green onions
• chopped onions
• jalapeño slices
• sour cream
• lime juice

Want another great taco recipe? Try these incredible pork adobada tacos, made with a chile paste mix, pineapple and bacon.

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Yield: 8 small tacos

Pulled Pork Tacos

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These easy to make pulled pork tacos are stuffed with delicious pulled pork, avocado pico de gallo, shredded cabbage and topped with a spicy crema. Perfect in soft flour or corn tortillas, even crispy taco shells.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1 medium tomato, diced
• 1 avocado, peeled and diced
• 1 small jalapeño, seeded and diced
• ¼ cup chopped red onions
• ¼ cup chopped cilantro
• 1 TBS lime juice
• ¼ teaspoon salt
• ¼ cup sour cream
• ½ teaspoon hot sauce like Tapatío or Cholula
• 2 cups leftover pulled pork
• 8 small corn or flour tortillas
• 2 cups shredded cabbage

Instructions

1. To make the avocado pico de gallo, combine the diced tomato, avocado, jalapeño, red onions and cilantro in a bowl. Stir in lime juice and salt.
2. In a small bowl, whisk together sour cream and hot sauce. Use as much heat as you can handle!
3. Heat up leftover pulled pork in the microwave or in a pan on the stove.
4. Heat tortillas on a skillet or directly over gas burners until warm and lightly browned on both sides.
5. To assemble tacos, add some shredded cabbage down the center of a tortilla.
6. Over the cabbage spread about ¼ cup pulled pork, then top with avocado pico de gallo and drizzle with a little spicy crema!

Notes

For a party, create a taco bar by placing everything in individual bowls and let everyone customize their own tacos!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 280Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 563mgCarbohydrates: 40gFiber: 6gSugar: 16gProtein: 13g

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