Danielle Williams Recipe

Pulled Pork Tacos with Pickled Red Onions and Cilantro Pesto

By Danielle Williams dwilliams1983

Prep Time:
Cook Time:
Slow-Cooker/Crock Pot

This recipe takes some time, but is well worth the time. It tastes great, and is an inexpensive way to please a game day crowd.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sporty Snack Showdown Contest Runner-Up!
My goodness, this rub recipe is a real knock-out! Throw in the yummy cilantro pesto and delicately pickled red onions and you have got one truly special meal.


10 lb
bone in pork butt
1/2 c
brown sugar, firmly packed
4 tsp
4 tsp
black pepper
2 tsp
cayenne pepper
2 tsp
2 Tbsp
2 tsp
sazon adobo seasoning
2 tsp
1/4 Tbsp
olive oil
2 c
dark beer
2 c
chicken stock
1/2 c
red onion, sliced
3 1/4 c
fresh cilantro
2 c
apple cider vinegar
3 clove
garlic, chopped
1/2 c
pumpkin seeds, toasted
1/4 c
2 Tbsp
sour cream
1 Tbsp
lime juice
tortillas, corn

Directions Step-By-Step

Puncture a few slits in the fat of the pork. Mix together first 8 ingredients and rub all over the pork. Cover and refrigerate for at least two hours, but best over night.
Heat a large skillet to medium high. Add olive oil. Brown pork on all sides. Place in crock pot and add one beer and two cups chicken stock. Cook on high for 6 hours or until falling apart.
Thinly slice 1/2 of a large red onion. Place in large mason jar with apple cider vinegar, 1 tsp. salt, 1 tsp. black pepper, and cilantro. Let sit for at least three hours or over night.
In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice. If mixture is too think add a little more water, it should be the consistency of pesto.
Heat oven to 350 degrees.
Once pork is done cooking begin shredding the meat with two forks. Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist.
Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
To assemble taco place generous amount of pork in the tortilla, add a few dollops of cilantro pesto, and top with pickled red onions.

About this Recipe

Course/Dish: Pork, Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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Nicole Bredeweg nikkitten
May 25, 2015
I needed to leave yet another comment -- because this has become our go-to pork recipe. The spicing on the pork is incredible. I just wanted to thank you again, for sharing it with us!
Dec 19, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
Nicole Bredeweg nikkitten
Nov 14, 2013
I made these and they were AWESOME. But, the recipe loses cohesion at the end -- would you fill in just a little bit? First, you say 1/2 cup red onion, but then in the directions you say 1/2 red onion. Which? And you added your cilantro to both the onions and the pesto. How much in which? For the pesto, you say to add salt, pepper, and olive oil -- thoughts on how much? Or is just "to taste"?
Tommy Curtis safetyjedi
Sep 3, 2013
unshelled, roasted pumpkin seeds are called pepitas I believe.
Carol Harpel Kitzer
Aug 31, 2013
Fritzer - As far as I know, Pumpkin Seeds do not have a shell!!