Chipotle Pulled Pork Tacos with Avocado Cream
I discovered this dish during a trip to Mexico and spent months trying to recreate those flavors at home. The key is the slow-cooked pork and the smokiness of chipotle that pairs perfectly with the freshness of the avocado cream. These tacos are now a weekend staple in my kitchen.
🛒 Ingredients
4 servings
- 1 kg boneless pork shoulder
- 3 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cloves garlic, crushed
- 1 red onion, sliced
- 250 ml chicken broth
- 12 small corn tortillas
- 3 ripe avocados
- 2 tablespoons sour cream
- 1 lime (juice)
- 1 bunch fresh cilantro
- 1 red onion, finely sliced, for topping
- 2 extra limes for serving
- Salt
Directions
- 1
Cut the pork shoulder into large 5 cm chunks. In a bowl, mix the chopped chipotle peppers, adobo sauce, cumin, smoked paprika, garlic and a teaspoon of salt. Coat the pork pieces with this marinade.
- 2
In a Dutch oven, sauté the sliced onion over high heat until golden. Add the marinated pork pieces and sear on all sides for 5 minutes.
- 3
Pour in the chicken broth, bring to a boil, then reduce the heat to minimum. Cover and simmer for 3 hours until the pork is very tender and easily falls apart with a fork.
- 4
Remove the pork from the pot and shred it with two forks. Reduce the cooking juices over high heat for 10 minutes, then pour over the shredded meat and toss to coat.
- 5
Make the avocado cream: mash the avocado flesh with sour cream, lime juice and a pinch of salt until you have a creamy but slightly textured consistency.
- 6
Heat the corn tortillas directly over a gas flame or in a dry pan for 30 seconds on each side.
- 7
Assemble the tacos: spoon avocado cream onto each tortilla, top with pulled pork, sliced red onion, fresh cilantro and a squeeze of lime juice.
💡 Chef's Tip
Don't rush the pork — the 3 hours are truly necessary to get that fall-apart texture. If you have a pressure cooker, you can reduce to 45 minutes under pressure. And never reheat tortillas in the microwave: a direct flame gives them that essential slightly smoky flavor.
