Pulled-Pork Tacos with Avocado Salsa and Ranchero Sauce

The best tacos are the simplest tacos: tender, shredded meat, fresh salsa, and a smoky-good chile sauce that packs a lot of flavor in just a little drizzle. The most important ingredient is time—give the pork about two-and-a-half hours to become wonderfully juicy and easily pulled into shreds. (And try not to nibble too much as you’re pulling it—save some for your guests.)

Note: Making your own ranchero sauce is easy and fast. And there’s nothing in a bottle quite like it.

For other taco recipes, check out Grilled Chicken Tacos with Pickled Jalapenos, Slow-Cooker Carnitas with Roasted-Tomatillo Salsa, and Grilled Fish Tacos with Red Onion-Mango Slaw.

Makes about 12 tacos

Ingredients

For the Tacos

• 2 tsp chile powder
• 2 tsp garlic powder
• 1 tsp cayenne powder
• 1/2 tsp ground cumin
• sea salt
• 3 lbs pork shoulder (Boston butt), trimmed of excess fat and cut into 3-inch pieces
• 3 tbsp olive oil, divided
• 3 cups vegetable broth
• 1 tarragon or oregano twig
• 12 6-inch corn or flour tortillas, lightly charred on a gas range (or wrapped in foil and warmed in an oven)
• 1 recipe ranchero sauce

For the Salsa

• 2 semi-ripe avocados, peeled, pitted, and chopped
• 2 large radishes, chopped
• 2 scallions, thinly sliced
• 1/3 cup chopped cilantro leaves and tender stems
• 2 tsp fresh lime juice
• sea salt

Salsa Ingredients

Preparation

For the Tacos

1. Combine the first 4 ingredients (through cumin) in a small bowl and season with salt. Place the pork pieces on a plate and rub the spice mixture all over them. Cover and refrigerate at least 2 hours (or overnight). Let stand at room temperature 30 minutes before continuing.
2. Preheat the oven to 275° F.
3. Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Place 1/2 the pork in the pan and sear until browned, 4-5 minutes per side. Transfer to a plate and sear the rest of the pork with the remaining 1 tablespoon of oil.
4. Return the 1st batch of pork to the pan, with any accumulated juices. Add the broth and herb twig and season with salt, if desired. Cover tightly and braise in the oven until fork-tender, about 2-1/2 hours, turning once halfway through.
5. Transfer the pork to a plate and let rest until cool enough to handle. Reserve 1/2 cup of the juices from the pan.
6. Pull the pork into shreds, discarding any fatty parts, and place in a medium pot or skillet. Add the reserved juices and heat until hot throughout.

Spice-Rubbed Pork

Beginning to Sear 

After Turning

Ready to Braise

Braised Pork 

Pulled Pork

Transfer to a serving bowl and serve with warm tortillas, ranchero sauce, and avocado salsa (recipe follows) alongside.

Pulled-Pork Tacos with Avocado Salsa and Ranchero Sauce

For the Salsa

1. Combine all ingredients in a bowl just before serving.

Avocado Salsa