Slow-Braised Mojo Pork Tacos

This is an ideal meal to serve on a busy weeknight because the hard work can be done in advance. I slow-braise this pork shoulder the same day I do all my meal prep, which is usually Sunday, to get me ready for the week. Therefore, on nights packed with extra-curricular activities, just re-heat and assemble into a satisfying, delicious taco. <3

When meats are slow-braised, I feel they are crying for a fresh accoutrement, like salsa or fresh herbs. In this case, we used both – 5-minute Fire-Roasted Salsa and cilantro.

Fire-Roasted Salsa

Slow-Braised Mojo Pork Tacos

Print Recipe
Serves: 4-6 Cooking Time: 6 hours


  • 1 tbsp. olive oil
  • 3-4 lbs. pork shoulder
  • 2 tsp. kosher salt (salt to taste after cooked, if needed)
  • 1 quart low-sodium chicken stock
  • 1 cup orange juice
  • Zest + juice of 1 lime
  • 1 tbsp. ground cumin
  • 2 tsp. dried oregano
  • 2 tsp. ground coriander
  • 1 whole garlic bulb, cut in half
  • 1 whole onion, cut in half



Pour oil in large Dutch oven or other large pot. Coat pork in 2 tsp. kosher salt. Heat to medium-high heat. Once hot, place pork in pot and sear on each side for about 2 minutes. Once adequately seared, add chicken stock and turn down heat to medium-low.


Add next ingredients: orange + lime juice, lime zest, cumin, coriander, and the entire onion + garlic bulbs. They will be removed later after cooking. (They are simply there to fortify flavor.)


Cover pot and simmer on low for about 4 hours, or until pork is falling apart. Remove onion and garlic cloves. (It’s ok if can can’t get all out – it will add delicious flavor!) Adjust seasoning (add salt) if necessary.


Allow pork to cool before placing in fridge. It will be ready to reheat one day during the week! Serve with toasted corn-tortillas, fresh cilantro, and Fire-Roasted Salsa.

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