Slow-Roasted Pork Tacos

Slow-Roasted Pork Tacos Recipe
Randy Mayor
This simple recipe was inspired by the traditional kalua pork of Hawaii, for which a whole pig is rubbed thoroughly with salt and baked in an underground pit. In this dish, the salt combines with the slow cooking to make the pork incredibly tender and flavorful. Don't use a leaner cut of pork, such as pork loin or tenderloin, or the meat will be dry. These tacos are also terrific with a mango or other fruit salsa.


10 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 40 %
Fat 14.9 g
Satfat 4.9 g
Monofat 6.4 g
Polyfat 2.2 g
Protein 25.9 g
Carbohydrate 23.4 g
Fiber 2.7 g
Cholesterol 88 mg
Iron 2.2 mg
Sodium 486 mg
Calcium 97 mg


3 1/2 pounds Boston Butt pork roast
3 tablespoons kosher salt
20 (6-inch) corn tortillas
1/4 cup minced fresh cilantro
10 lime wedges


Preheat oven to 275°.

Trim fat from roast; rub surface of roast with salt. Place meat in a large Dutch oven; cover and place in oven. Cook for 3 hours or until pork falls apart when pressed with the back of a fork. Remove from oven; let stand, covered, 15 minutes. Remove meat from bones, and shred with 2 forks. Set aside.

Warm tortillas according to package directions. Fill each tortilla with about 1 1/2 ounces pork; serve with cilantro and lime wedges.