Chipotle Mustard Pulled Pork Tacos Recipe

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

These Chipotle Mustard Pulled Pork Tacos are a flavorful twist on a classic dish. The combination of smoky chipotle and tangy mustard creates a delicious marinade that infuses the pork with rich flavors, making it perfect for tacos.

This recipe is straightforward and ideal for gatherings or a casual dinner. Serve these tacos with your favorite toppings for a satisfying meal.

Delicious Pulled Pork Tacos Recipe

This tacos recipe features tender pulled pork cooked low and slow, coated in a chipotle mustard sauce. The preparation takes about 8 hours in a slow cooker, and it serves 6 people, making it great for feeding a crowd.

Ingredients

3-4 pounds pork shoulder
1/4 cup Dijon mustard
2 tablespoons chipotle in adobo sauce, minced
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
12 small corn or flour tortillas
Chopped cilantro for garnish
Sliced radishes for garnish
Lime wedges for serving

Instructions

Prepare the Pork: Trim excess fat from the pork shoulder and season it with salt and pepper.
Make the Marinade: In a bowl, mix together the Dijon mustard, chipotle in adobo, brown sugar, apple cider vinegar, garlic powder, onion powder, and smoked paprika.
Marinate the Pork: Rub the marinade all over the pork shoulder, ensuring it is well coated. Place the pork in a slow cooker.
Cook the Pork: Cover and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
Shred the Pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the juices.
Warm the Tortillas: Heat the tortillas in a dry skillet or microwave until warm and pliable.
Assemble the Tacos: Fill each tortilla with the pulled pork and top with chopped cilantro, sliced radishes, and a squeeze of lime juice. Serve immediately.