Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

This is an easy make-ahead option and ideal for a crowd. Even kids will rave about this meal!

Recipe by Oxmoor House September 2012


Credit: Oxmoor House

Recipe Summary

21 mins
12 hrs 22 mins
Serves 9 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • To prepare pulled pork, combine first 9 ingredients in a large heavy-duty zip-top plastic bag. Add pork to bag. Seal bag, turning to coat. Marinate in refrigerator overnight, turning occasionally.

  • Preheat oven to 325°.

  • Remove pork from marinade, reserving marinade. Place pork in a large Dutch oven; pour marinade over pork. Cover and bake at 325° for 4 hours or until pork is fork-tender.

  • To prepare pickled onions, while pork cooks, place red onion and next 4 ingredients (through jalapeño pepper) in a medium bowl, tossing to coat. Cover and marinate in refrigerator at least 2 hours.

  • Remove pork from pan, and place on a cutting board. Reserve 1/2 cup cooking liquid; discard remaining cooking liquid. Remove pork from bones; place in a large bowl. Shred pork with 2 forks. Stir in reserved cooking liquid.

  • Place 1/4 cup pork mixture on each tortilla. Top with about 1 tablespoon Guacamole and about 3 tablespoons pickled onions.

  • Tip: This pork is best when made ahead and refrigerated for a few days to blend the flavors. Then you can scrape off any excess fat before reheating it on the cooktop over low heat.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


Cooking Light Real Family Food

Nutrition Facts

388 calories; fat 17g; saturated fat 4.3g; mono fat 4.9g; poly fat 1.7g; protein 33.3g; carbohydrates 28.3g; fiber 3.7g; cholesterol 101mg; iron 2.6mg; sodium 635mg; calcium 54mg.