The Best Pork Taco Recipe: Mexican, Crockpot Carnitas, Instant Pot, and Tasty Topping

The Pork Tacos here are, in a flash the explosion of flavors and textures in every single piece! A mixture of spice rubbed pork, sweet crunchy Corn Salsa, and creamy Avocado Crema is used to fill them. The salt is applied to the pork and it is cooking on the board and then it is browned for a few minutes in the pan before it is put in tortillas with the rest of the topping! Make your own healthy, restaurant Mexican Pork Tacos in the comfort of your own home!

Pork Tacos Recipe

These Mexican Pork Tacos are just totally fantastic. They are so juicy they are the best in the world. Both in the taco. They are:

• juicy
• flavorful
• quick
• easy
• no plan ahead
• healthy
• pantry friendly
• customizable
• FABULOUS

In a few words, I ADORE these Pork Tacos! It is just as great as dining at a restaurant without the stress of driving, waiting, or the expense. It is by chance that they are healthy and the real reason they are AMAZING!

The corn salsa is a masterpiece of textures and flavors that exhibits enough strength and heat along with a test of the smooth and creamy complement of the dressing.

So, get ready to have a mouthful of delicious food, either sour, sweet, or spicy; fresh almond, then crunchy, then salty, and so on…be prepared to fall in LOVE with these Pork Tacos!

What Pork for Mexican Pork Tacos?

You are possibly familiar with the use of the slow cooker, which is what I usually do when I make pork butt/shoulder like I did in my pork carnitas, sweet chipotle pork and my salsa verde pork. However, for this Pork Tacos recipe, I wanted to try something new and pork tenderloin did that for me within a few minutes and still came out as juicy as when I cooked it in the slow cooker. It is the perfect choice. Pork Tenderloin!

One great thing about pork tenderloin is that it is very adaptable, and it is a great alternative to chicken.

l You are ready to make my pork tenderloin recipe, and really, have you ever thought of chopping it up and frying it? Alchemy! The pork fillet comes to us with the hum of the grill but usually loses excellent tenderness. It is lean and porky, so the name pig tenderloin seems to be in favor. I have added many tips of which can be found below such as what to look for in pork tenderloin.

Some Tips to Prepare Pork Tacos Recipe

• Go for pork loin instead of pork tenderloin.  Pork tenderloin and pork loin are not the same – never use one in place of the other.   One is pork tenderloin: smaller and thinner (about 1-2 pounds); unlike pork loin, it is very soft and does not come from a muscle that uses a lot of energy to be functional, ie it is not through a lot of working, while the other is the meaty and thus it escapes the rye centuries, getting dense and thus it needs a longer baking time to be wearable.
• Don’t get marinated, rub, or brined pork tenderloin. We will use a unique spice blend that is designed for pork tacos. You will need to buy a plain pork tenderloin for this recipe if a package is pre-pointed up.
• Where pork tenderloin is sold. You can pick up pork tenderloin in the meat department of your local supermarket, or pay less for a pack of them at Costco. It is appropriate to eat at school or with the family for less than half that price. (e.g. at the bottom of the park, in the woods, etc.) What do you say, Livia? I want to go to Eforie Nord the entire week. Lets follow the planning and have fun.  I was wondering if I could go to the beach, too?  Do not be sad, Adriana, everything will be fine.  I.e. the price of pork tenderloin is higher than chicken but it is not unreasonable at all if you eat with your family, who also enjoy the restaurant quality dish.
• Choose one pork tenderloin for the Pork Taco recipe.  Pork tenderloin is usually sold in packs with two tenderloins in one pack.  The net weight of each tenderloin would be around 1 to 1.5 pounds. Out of the two tenderloins, you only need one piece for this Pork Taco recipe.  The second one you can save in the freezer and make the same recipe later by adding it to the chili pot. You can also cook two recipes your primary plan and then store the rest in the freezer after cooking.
• Remove any  silverskin that you find on your pork tenderloin.  Most pork tenderloin packages are trimmed before putting them on the market. Therefore, you wouldn’t need to worry about the silverskin since it has already been removed; before you prepare the roast it make sure it has a silverskin on it. You should remove it if it is really present because charred meat will be your outcome.  The silverskin is just part of the connective tissue on a side of the pork being next to the fat and looks like a thin silvery kind of fat.  The way it comes off you need to put a sharp knife in between it and the meat and then you can cut it free. Just take out the silverskin and remember that you don’t have a big slice of meat to waste.!

How do you season Mexican pork tacos?

These Pork Tacos get their flavor from the seasoning. It is important to salt the meat lavishly because we are not going to marinade it.

We are going to come up with our very own, strong and smokey Taco seasoning by having:

• chili powder
• ancho chili powder
• ground cumin
• smoked paprika
• dried oregano
• garlic powder
• onion powder
• ground coriander
• brown sugar
• cayenne pepper
• salt
• pepper

You most likely have everything of the other spices on the list of the in store except ancho chili powder – but I think you should get it from your market for sure. This is made from ground dried poblano peppers and is milder than cayenne or chipotle but it still has the sweet smoky taste you like in your dishes out of all. I eat it that way in a number of recipes namely my Blackened Fish Tacos and my Slow Cooker White Chicken Chili, Baked Ancho Chili Wings, and now these Mexican Pork Tacos, so I guarantee it’s something I will not throw in the garbage!

The pork is additionally seasoned with:

• hot leftover green chiles:  half a can of  chopped green chiles- you-(if you like) ;).  First and foremost, ensure that you get the milder green chilis as the other time, by mistake, I got the hot chiles and they are extremely hot!  Alternatively, you can have milder green chiles that are a bit tangy rather than hot which means they will not make your Pork Tacos spicy.
• lime.:  is acceptable to use freshly squeezed or jarred. Just adjust the flavor as you like.”
• apple cider vinegar: -Tangy- lime juice and apple cider vinegar are the two elements that are responsible partly for the cut through of the earthy, robust seasonings.  Even if you do not have the apple cider vinegar you would be fine to use lime juice instead of it.

How to Make Pork Tacos

• Use a cast iron skillet.  The cast iron skillet should be used to get the excellent charring on the pork while keeping the meat moist.  If you do not have a cast iron skillet, make sure your pan is hot, cook for a few minutes then add the meat.
• Don’t overcook the meat.  The pork is safe to eat at 145 degrees F, which means it will slightly be pink inside, and it is okay.  Tus, your pork will be dry and tough if you overcook it too much.
• Lime.  Do not forget the lime!  It  adds a fresh touch to earthy aroma of the Pork Tacos.
• Use flour or corn tortillas. My preferred choice is corn tortilla which goes well with pork tacos due to the delicious corn salsa.
• Char tortillas: This is optional and it is your choice. I normally get requests from my readers on how I char my tortillas, and this is exactly how I do it! I would merely place my tortillas directly over the flame of my gas stovetop for a few seconds and then I would turn them over with tongs.

Mexican Pork Taco Variations

• Add beans. Add your favorite kind of beans – black beans, kidney beans, pinto, beans etc.
• Add veggies. If you aren’t putting corn salsa on top of your tacos with veg, you can add them directly on top of the pork!  Hence, the bell peppers, corn, zucchini, sweet potatoes, etc. all work well.
• Add tomatoes. A trick I like is fire roasted tomatoes in my Mexican dishes.  They have a nice smoky aroma and they are sweeter and less acidic than regular diced tomatoes.
• Add cheese. Once the pork is cooked and browned through, mix the cheese into it until it melts as per your preference.
• Add rice or quinoa. Stir in pre-cooked rice or pre-cooked quinoa for more texture.  If you decide to do this, you can also serve it with some salsa. In that case, you will need to ensure your food is tasty and delicious because when delicately spiced tear gas, pineapple, and pungent pork would bring out their full potential.
• Add pineapple.  Pineapple and smoky, spicy pork are meant for each other  – just like in my Tacos Al Pastor.  You can first caramelize some pineapple chunks in the wok, remove them, and add the pork, then mix the pineapple back into the pork stuffing or serve it in fragments on the top.  Or if you want, you could simply leave out the caramelizing step. An alternative is to include pineapple sugar syrup to enhance the flavor of the sweet fruit while giving a little bit of acidity without actually cooking it in the pork. Definitive way to make sure the meat is well marinated, juicy, tender, and flavorful with the yellow and red fruits endorses the course.

HOW TO STORE AND REHEAT leftovers

• Turn on the stovetop and add the cayenne pepper.  After all, you can go for the zero-cayenne version of these Pork Tacos that would be very kid friendly or you may start with the ½ teaspoon of cayenne pepper and taste it for every layer.  What about a small amount, try to use at least some cayenne pepper. You do not have to let the cayenne pepper to take too much of the stage – just keep on adding a few bits of the pork filling to it, as for each taco.
• Cut and favorite the pork and put it in a sealed container in the refrigerator for 24 hours or less before cooking it.
• Cook the pork a day or two in advance and put it in the refrigerator or freeze it.
• Cut and generate the Corn Salsa and put in a sealed container to be used within 3 days.
• Prepare Avocado Crema up to 6 hours ahead of time and store in an airtight container in the refrigerator. If you prefer, you can also make it and store it for a longer time, but a little discoloration may be noticed.
• Storage:  Transfer cooked pork to an airtight container. Store it in the refrigerator for up to 4 days. Store salsa in a separate container in the fridge for up to 5 days. Avocado Crema can be made 8 hours ahead of time and refrigerated in an airtight container with plastic wrap pressed directly to the surface of the crema.
• Microwave:  Take the pork out and put it in a microwave-safe plate and cover with a damp paper towel to keep it from drying out. Microwave for 30 seconds at a time until it becomes hot.
• Skillet: fry the pork in a skillet with a tablespoon of oil over medium heat.  The fat will help the pork stay tender. Then, add pork to the pot and do not touch it for a while, then continue to cook and stir it until it gets warmed through.  Take care not to overcook or it can become dry.
• Oven: put the pork on a baking sheet, cover with foil and put it at 350 degrees F for 10 minutes, or no more than enough to heat through.