Salsa Pulled Pork Tacos/Burritos

One of my Mom’s recipes


  • 2 T Olive Oil
  • 1 large Onion
  • 8 Garlic Cloves
  • 4 lbs Pork Shoulder
  • 16 oz Salsa (very important)
  • 1 can roasted Corn
  • Chicken or Vegetable Stock (a normal 4 cup container is plenty)
  • Tortillas (can also serve over rice)
  • Cheese
  • Lettuce, Avocado, Sour Cream, Lime Juice, Cilantro (optional)


Tip: This can be made days in advance, then make tacos or burritos the night of. Takes some time, but it’s mostly just a lot of waiting.

  1. Cut pork into 5-6 pieces
  2. Heat 1 T oil in a Dutch oven on med-high heat
  3. Add pork and brown all edges, then remove and set aside
  4. Add a splash of oil, then cook onions and corn (until onions soften, about 10-12 minutes)
  5. Add garlic for about 1 minute (until fragrant)
  6. Add salsa, pork and enough stock to almost cover the pork
    1. Stock first, stir, then add the rest
  7. Stir the mixture well as you bring it to a boil
    1. Make sure that onions and corn aren’t entirely trapped under
  8. Reduce heat to a simmer and cover for 2.5-3 hours (the pork is done when you can shred it easily with a fork)
    1. Can also put in the oven at 325 degrees with oven-safe equipment
  9. Preheat broiler (or in the oven at 415)
  10. Remove pork and shred on a cookie sheet (keep the sauce in the dutch oven)
  11. Place in broiler until edges begin to crisp, about 4-5 minutes
  12. Pour some sauce on and mix with tongs
  13. Place back in broiler another 4-5 minutes
  14. Add some more sauce if necessary

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