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Pork Tacos

Poultry, Vegetables

  • 6-8

Submitted by Sarah Fritschner


  • Tzatziki Sauce:
  • 1⁄2 cucumber
  • 1 or 2 green onions
  • 1 small garlic clove
  • 1 1⁄2 C plain yogurt
  • 1 Tbsp olive oil
  • Juice of 1⁄2 to 1 lime
  • Salt and pepper
  • Pork:
  • 1 green pepper
  • 1 to 2 cloves garlic
  • 4 to 5 green onions
  • 1 bunch cilantro, ends trimmed
  • 1⁄2 serrano pepper, remove top
  • Juice of 1 lime
  • 1⁄8 tsp each ground cinnamon, allspice and cloves
  • Salt and pepper
  • 2 Tbsp olive oil
  • 3 to 5 lb pork shoulder roast
  • To Assemble Tacos:
  • 12 (8-in) flour tortillas
  • 1 or 2 C chopped cucumber
  • 4 or 5 green onions, chopped
  • Sliced red onion
  • Fried plantains
  • Lime wedges


To make tzatziki: Finely chop cucumber, onion and garlic. Mix with yogurt. Stir in olive oil, lime juice, and salt and pepper to taste. Add water if necessary to get a thin dip consistency—you should be able to drizzle it over the tacos. Refrigerate.

To make pork: Heat oven to 325°. Combine green pepper, garlic, onions, cilantro and serrano pepper in a food processor and coarsely chop (or chop by hand). Add seasonings, lime juice and olive oil and process to a paste, adding a little water if necessary. 

Salt the pork roast well. Place in a roasting pan. Set aside 2 tablespoons of green paste and pour the rest over the roast. Add 1⁄2 cup water, cover tightly and cook in the oven until tender, 2 3⁄4 hours. (You may opt to cook the roast in a pressure cooker, slow cooker or instant cooker.) Uncover and cook an additional 45 minutes, adding some water if it looks like the sauce may burn.

Cool the meat some, then shred it. Combine it with pan sauce and remaining green sauce. 

To assemble: Heat tortillas in a dry skillet over high heat, or by your preferred method, until they are warm and pliable. Place tzatziki sauce, pork and garnishes in bowls so people can build tacos as they like. Serves 6 to 8. You’ll probably have leftover pork. 

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