Pork Birria Tacos
April 2, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8 tacos
Ingredients
- (1, cut into chunks.) Pork Boston Butt Roast
- (1 can (7 oz)) Chipotle Peppers in Adobo Sauce
- (1) Onion, chopped
- (4 cloves) Minced Garlic
- (1 Tbsp.) Dried Oregano
- (1 tsp.) Ground Cumin
- (1 tsp.) Ground Coriander
- Salt and Pepper, to taste.
- (1/2 Cup) Fresh Orange Juice
- (3 Cups) Beef or Chicken Broth
- (2) Bay Leaves
- Soft Tortillas
- Chopped fresh cilantro, for serving
- Diced onions, for serving
Directions
Prepare Sauce: In a blender, combine the chipotle peppers in adobo sauce (use about 3-4 peppers depending on your spice preference), chopped onion, minced garlic, oregano, cumin, coriander, orange juice, salt, pepper, and 1 cup broth. Blend until smooth.
Slow Cook: Place pork in a slow cooker. Pour the sauce over the pork. Add remaining broth and bay leaves. Cook on low for 6-8 hours or on high for 4-5 hours until pork is tender and shreds easily.
Shred Pork: Remove pork from slow cooker and shred using two forks. Remove excess fat if desired.
Fry Tortillas: Heat a skillet over medium heat. Dip each corn tortilla into the birria sauce, coating both sides. Then, fry the tortilla in the skillet for about 1 minute on each side until lightly browned and crispy. Repeat with remaining tortillas.
Assemble Tacos: Fill each tortilla with shredded pork and cheese. Garnish with chopped cilantro and onions.
Serve: Serve tacos immediately with the remaining birria sauce on the side for dipping. Enjoy your flavorful pork birria tacos with a crispy, saucy twist!
