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Cumin Spiced Pork Tacos

Cumin Pork Tacos
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Fall-apart pork shoulder brined in cumin and aromatics, shredded and piled into tortillas with fresh toppings—taco night levelled up.

Ingredients

Scale
  • 3 lb pork shoulder (trim excess fat)
  • 2 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Zest and juice of 1 lime
  • 3 cloves garlic, smashed
  • 1 small onion, quartered
  • 1 cup chicken broth (plus extra if needed)
  • 2 Tbsp olive oil

Taco assembly (suggested):

  • Corn or flour tortillas, warmed
  • Fresh cilantro, chopped
  • Diced white onion
  • Lime wedges
  • Sliced radishes or pickled jalapeños
  • Crumbled queso fresco or Cotija cheese

Instructions

  1. In a bowl, whisk together cumin, paprika, salt, pepper, garlic powder, onion powder, lime zest, and juice. Rub evenly over the pork. Tuck smashed garlic and onion quarters around the meat. Marinate, covered, in the fridge for at least 2 hours, ideally overnight.
  2. Oven: Preheat to 300°F. Place pork in a baking dish, drizzle with oil, and pour chicken broth around (not over) the pork. Cover tightly with foil. Roast 2½ hours until fork-tender. Slow Cooker: Transfer pork, aromatics, and broth to the slow cooker. Cook LOW for 8 hours or HIGH for 4–5 hours.
  3. Remove pork, let rest 10 minutes. Discard the onion and garlic. Using two forks—or a mixer on low—shred into bite-sized pieces. Return meat to the cooking liquid to stay juicy. If it’s dry, splash in extra broth.
  4. Heat a skillet over medium-high heat. Add a drizzle of oil. Sear shredded pork in batches until edges caramelize and get crispy bits. Texture contrast: non-negotiable.
  5. In a dry skillet or over an open flame, heat tortillas until pliable with char spots. Stack under a towel to stay warm.
  6. Pile pork onto tortillas. Top with cilantro, onion, radish slices, cheese, and a squeeze of lime. Eat with gusto.

Equipment

Notes

  • Pork choice: Shoulder and Boston butt are forgiving and fatty enough to shred well.
  • Spice scale: Want heat? Add ½ tsp chipotle powder or a pinch of cayenne to the rub.
  • Marinade time: Even 30 minutes works—but overnight gives those flavors a deep punch.
  • Liquid level: You want enough broth to keep the meat moist but not stewing. About ½ inch around.
  • Crisp finish: Skipping the sear means missing half the fun. Those crunchy bits? Soul.
  • Topping creativity: Salsas, slaws, even guac. But keep some raw onion for a bite.
  • Make ahead: Pork holds for 4 days in the fridge. Freeze portions for easy taco nights.
  • Diet swaps: For dairy-free, skip cheese. For lower sodium, cut the salt in the rub by half.

Find it online: https://www.brokenpranch.com/cumin-spiced-pork-tacos/