Chiapas Style Roasted Pork Tacos Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when slow-roasted.

Olive oil: Used to coat the pork shoulder and help the spices adhere.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Cumin: Provides a warm, earthy taste that complements the pork.

Paprika: Adds a subtle smokiness and vibrant color.

Orange juice: Contributes a sweet and tangy flavor to the pork.

Pineapple juice: Adds a tropical sweetness that balances the spices.

Tortillas: The vessel for your delicious pork filling.

Cilantro: Fresh herb that adds a burst of flavor and color.

Onions: Provides a crunchy texture and sharp taste.

Salsa: Adds a spicy, tangy element to the tacos.

When shredding the pork, use two forks to pull the meat apart while it's still warm. This ensures that the pork remains tender and juicy. Additionally, let the pork rest for about 10 minutes after roasting to allow the juices to redistribute, making it easier to shred and enhancing the overall flavor.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are juicy and flavorful, making them a good alternative to pork shoulder.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, similar to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can complement the other spices well.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a similar smoky flavor with a bit more heat.

• orange juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• pineapple juice - Substitute with apple juice: Apple juice can provide a similar sweetness and slight tartness.

• tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that can hold the filling well.

• chopped cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• diced onions - Substitute with shallots: Shallots have a milder, sweeter flavor compared to onions.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that can provide a similar flavor and texture.

• Allow the pork shoulder to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the shredded pork into an airtight container. Make sure to include some of the juices from the baking dish to keep the meat moist.
• Store the container in the refrigerator if you plan to consume the tacos within 3-4 days. For longer storage, place the container in the freezer.
• If freezing, label the container with the date to keep track of its freshness. The pork can be frozen for up to 3 months.
• To reheat refrigerated pork, place it in a skillet over medium heat, adding a splash of orange juice or pineapple juice to rehydrate the meat.
• For frozen pork, thaw it in the refrigerator overnight before reheating. Alternatively, use the defrost setting on your microwave for a quicker option.
• Store tortillas in their original packaging or in a resealable plastic bag. Keep them in the refrigerator for up to a week or freeze them for up to 3 months.
• To reheat tortillas, wrap them in a damp paper towel and microwave for 30 seconds, or warm them in a dry skillet over medium heat for about 1 minute on each side.
• Keep cilantro and diced onions fresh by storing them in separate airtight containers in the refrigerator. Use within 3-4 days for optimal freshness.
• Salsa can be stored in an airtight container in the refrigerator for up to a week. If it's homemade, consider freezing it in ice cube trays for easy portioning and longer storage.

• Preheat your oven to 350°F (175°C). Place the shredded pork in an oven-safe dish, cover with foil to retain moisture, and heat for about 15-20 minutes until warmed through. This method ensures the pork remains juicy and flavorful.
• For a quicker option, use a microwave. Place the shredded pork in a microwave-safe dish, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes, stirring halfway through.
• If you prefer a stovetop method, heat a skillet over medium heat. Add the shredded pork and a splash of orange juice or pineapple juice to keep it moist. Stir occasionally until the pork is heated through, about 5-7 minutes.
• To reheat the tortillas, wrap them in a damp paper towel and microwave for 30 seconds, or heat them individually in a dry skillet over medium heat for about 30 seconds per side.
• For a crispy twist, spread the shredded pork on a baking sheet and broil on high for 3-5 minutes, watching closely to avoid burning. This will give the pork a delightful, crispy texture.
• If you have an air fryer, preheat it to 350°F (175°C). Place the shredded pork in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Used to roast the pork shoulder at a consistent temperature of 300°F (150°C).

• Baking dish: Holds the pork shoulder and juices while roasting in the oven.

• Aluminum foil: Covers the baking dish to keep the pork moist during roasting.

• Measuring spoons: Measures out the olive oil, salt, pepper, cumin, and paprika accurately.

• Measuring cup: Measures the orange juice and pineapple juice.

• Tongs: Helps to handle the pork shoulder before and after roasting.

• Forks: Used to shred the pork once it is tender.

• Knife: Chops the cilantro and dices the onions.

• Cutting board: Provides a surface for chopping cilantro and dicing onions.

• Skillet or griddle: Warms the tortillas before assembling the tacos.

• Serving platter: Holds the warmed tortillas and shredded pork for easy assembly.

• Spoon: Helps to distribute the salsa over the tacos.

Marinate overnight: Rub the pork shoulder with spices and let it marinate in the fridge overnight to save time on the day of cooking.

Use a slow cooker: Instead of roasting, use a slow cooker to cook the pork on low for 6-8 hours, freeing up your oven and time.

Pre-chop toppings: Chop the cilantro and onions in advance and store them in airtight containers to streamline assembly.

Store-bought salsa: Use high-quality store-bought salsa to save time on making your own.

Double the recipe: Cook extra pork and freeze the leftovers for a quick meal later.