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Spicy Pulled Pork Tacos

Spicy Pulled Pork Tacos

Summer entertaining is all about being outdoors, enjoying a cocktail, and embracing the warm weather. When I entertain during the summer I always try to include recipes that can be made ahead of time and that are interactive for my guests. It’s less work for you, so that you can enjoy your own party! This pulled pork recipe is an absolute standout at home; it’s easy to make and goes well with nearly everything from barbecue sauce to pizza. Make them with this salsa recipe though, and you are in a whole other stratosphere of flavor! The kiwi and avocado as a blast of sweet summer flavors, which balance out the spicy pork. You can make the pulled pork the morning of, or day before your party. The salsa comes together in just a few minutes, and can be accompanied by sour cream, cheese, lime wedges, and your other favorite taco toppings. Add a squeeze of fresh lime and a watermelon margarita, and you are in for a serious summer treat.

Serves: 16 tacos



  • 1- 4 lb (up to 7 lbs) pork shoulder
  • salt and pepper
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp coriander
  • 3 cloves garlic, minced
  • 2 tbs olive oil
  • 1 (or 2) jalapeno peppers, halved
  • 1 white onion, quarterer


  • 1 can black beans, rinsed and drained
  • 2 kiwi, small dice
  • 3 tbs red onion, minced
  • 3 tbs cilantro, minced
  • 1 poblano pepper, seeds and stem removed, small dice
  • ½ jalapeno pepper, seeds and stem removed, minced
  • 1 clove garlic, minced
  • juice one 1 lime
  • 1 tsp vegetable oil
  • salt and pepper to taste
  • flour or corn tortillas
  • 1- 4 lb recipe Spicy Pulled Pork (see above)
  • queso fresco cheese, crumbled
  • sour cream, for garnish
  • cilantro, for garnish,
  • lime segments, for garnish

Instructions for Pork 

  1. Preheat the oven to 300 degrees.
  2. Rinse the pork shoulder off and dry it with paper towel. Season the shoulder well, on all sides, with salt and pepper. Give it a little pat to make sure the s&p are really stuck on there.
  3. Whisk the spices (cayenne – garlic) with the olive oil to create a rub. Use your hands to smear the rub all over the pork. Really rub it in there using the back of your hand or your knuckles. Place the pork in a cast iron pot or oven safe pot with a lid. Cover the pork ¾ of the way with water. Add the jalapenos and onions to the water, cover, and put in the oven.
  4. Cook the pork for 4 hours, flipping it every hour. For the first two hours or so you won’t really think that much is happening, but by 3+ hours it will start to be very tender. Be careful flipping it towards the end so you don’t end up splashing yourself! When the pork is tender, remove it from the oven and the pot, and let it rest for 15 minutes.
  5. Use two forks to shred the pork, or if you want it a little more roughly chopped use a knife. Pour the juices back over top after you’ve put it into a serving dish.
  6. Serve as desired, but absolutely with limes.

Instructions for Salsa and Tacos 

  1. Prepare all of the salsa ingredients in and gently mix together with a spoon. Season to taste with salt and pepper.
  2. Prepare the additional taco garnishes and serve taco-bar style for your guests to make themselves.




Jamie Lavarnway Jamie Lavarnaway is a chef and advocate of healthy, local eating.  She is also the wife of MLB catcher, Ryan Lavarnway. Through her blog, Cooking in Red Socks, Jamie shares recipes, tips for health and wellness, and more about the life of a baseball wife.