Mexican food is known for being flavorful and rather spicy yet their cuisine also includes plenty of hearty meals.
Mexican pork is well known for carrying plenty of flavor and can come in a variety of forms.
From tacos to stew, Carnitas to burritos.
If you have a few mouths to feed then grab a piece of pork and add some Mexican expertise to it to wow the dinner table.
In this guide, we will detail nine of the best Mexican pork recipes that you will adore.
The classic Mexican pork dish is undoubtedly Carnitas and it can be really easy to do.
Find some tortillas and fill them with slow-cooked and then crisped-up pieces of seasoned pork.
After that, you can add a few tasty fillings and you can have a meal fit for a gathering.
The first step to this hugely rewarding dish is to slow-cook the pork shoulder.
Rinse then dry it first before rubbing it with salt and pepper then a rub including cumin and dried oregano with olive oil as a binding agent.
Leave the pork shoulder to slow cook for between seven and ten hours with onion, minced garlic, and jalapeño pepper with some freshly squeezed orange juice.
Once tender, shred the pork, reduce the cooking juice then crisp up the pork in a skillet with some of those juices.
Soon enough, the shredded pork will be nice and crispy then you drizzle over some more juices and serve it up.
You can also use that crockpot to create Chalupas which is a spicy Mexican pork and bean stew cooked with light beer and fire-roasted tomatoes.
Slow cook the pork shoulder, just as you can for Carnitas, but covered with beer, fire-roasted tomatoes, dry pinto beans, minced garlic, jalapeño peppers, cumin, chili powder, cayenne pepper, salt, water, and taco seasoning. Shred the tender pork then sprinkle on cheese and cook until it melts.
Bake your tortillas until golden brown and then fill each one with the mixture then top with sour cream.
For another Mexican pork dish that you can simply leave to cook and develop its flavors, try this Mexican Pork Stew.
This can be considered a fairly inexpensive dish that is fully rewarding both in time and taste.
The stew works ideally with a pork shoulder as it can fall apart though you may want to cook it first to render the fat and make it crispy.
You could even drain the fat to create a healthier dish.
Brown the pork shoulder and sausage (kielbasa works well) first in olive oil over a medium heat then add to the pot.
For the stew itself, add minced garlic, chopped onion, and finely chopped jalapeño pepper in the crockpot.
Stir in spices including chili powder, cayenne pepper, smoked paprika, and cumin, then salt, and pepper.
For the bulk of the stew, add a can of diced tomatoes, beans, and beef broth then cover and leave to simmer for around 25 minutes, garnish with green onions and lime wedges.
Mexican Pork Tacos should be incredibly versatile as you can add some of your favorite toppings.
That should include a salsa from minced onion, a finely chopped Roma tomato, diced kiwi, lime juice, cilantro, salt, and pepper.
For a crema, combine sour cream with more lime juice then cook the ground pork.
Start by softening and lightly charring sliced red onion with poblano pepper, then cook the ground pork with Mexican seasoning until browned.
Simmer the pork with tomato paste, chicken stock, salt, and pepper then transfer into warmed tortillas to top with the salsa and more cilantro.
Taco Tuesday should be colorful and your tacos can be transformed with a red cabbage slaw.
Sauté a minced onion in oil until translucent then brown the lean ground pork in the same skillet.
Add in a ginger paste with a sprinkle of salt and cinnamon then move the meat to a paper towel-lined bowl to absorb some excess fat.
Coat the pork with a chili garlic sauce, sprinkle on brown sugar then serve in tacos with a red cabbage slaw.
For some added crunch to Taco Tuesday, serve your pork in hard shell tacos.
Bring out that slow cooker and imbue the pork shoulder steaks with some rich flavor too.
That comes from finely diced onions, minced garlic, a bay leaf, chicken stock, freshly squeezed orange juice, chipotle paste, olive oil, apple cider vinegar, salt, and pepper.
While the steaks cook for a couple of hours, create a Mexican slaw from white and red cabbage, sliced red onion, grated carrot, diced red pepper, and chopped spring onions.
Add in a smoky mix with chopped cilantro, apple cider vinegar, mayonnaise, and more chipotle paste then mix it thoroughly.
Bake the hard shell tacos until undoubtedly crispy then shred the pork, remove the bay leaf, reduce the cooking liquid in a skillet then combine it for your filling.
Serve the tacos with the pork topped with the Mexican slaw and a couple of lime wedges on the side.
Another variation of Mexican pork tacos is to serve them Al Pastor, effectively sliced and marinated.
Slice your pork shoulder thinly and then place into a Ziploc bag with chopped onion and puréed together pineapple chunks with white vinegar, orange juice, chile powder, chipotle, minced garlic, salt, and dried Mexican oregano.
The marinade needs to work for four hours before lightly charring in a skillet in small batches while charring the remaining pineapple spears.
Chop up the pork and pineapple then serve on a tortilla with cilantro, red onion, and a lime wedge.
An even more substantial taco dish involves slow-cooked pork with Cantina beans.
Cook the pork shoulder in a slow cooker with orange juice, salt, chipotle paste, minced garlic, rapeseed oil, spring onions, and a bay leaf.
More flavor comes from cumin, cilantro, a fennel bulb, a red chili, and apple cider vinegar.
The pork should be tender and, while it cooks, create a batch of Mexican rice.
Pickle the red onion slices in extra virgin olive oil, salt, vinegar, and lime juice so it should turn pink.
Shred the cooked pork then combine it with Cantina beans before forming your tacos.
Each wrap should contain pork and beans with Mexican rice, avocado slices, and chipotle salsa, then topped with pickled red onion, crème fraîche, and grated cheese.
Mexican pork can even be used for a spicy, smoky soup such as Pozole Rojo.
You will still need a piece of pork shoulder but also pork loin, and pork neck bones to cook with garlic, salt, and water.
Bring the mixture to a boil then simmer until the pork is tender which should take around an hour.
Stir in the white hominy, bring back up to a boil then simmer for another 20 minutes.
Add a plum tomato with guajillo chilies then bring to another boil with enough water to cover it up.
Once the chilies have softened, drain the dish and blitz together the tomato and chilies with cumin, water, garlic, and oregano.
Strain the mixture through a sieve and set aside as your chili sauce.
Shred the pork, discard the bones and head of garlic then stir in the chili sauce and simmer for a few minutes then serve with onion and shredded cabbage.
To make the most of pork, you should look to slow cook it with several ingredients.
As the meat slowly tenderizes, it will take on several flavors.
The rest of the dish can be up to you, whether that be if you choose to serve them in crunchy or soft tortillas down to a range of toppings.
Frequently Asked Questions
Pork Pibil Tacos come from the Yucatán Peninsula and include pork that has been marinated with bitter oranges from the region.
The spice comes from black peppercorns and annatto seeds while there is a distinct tang from apple cider vinegar and freshly squeezed lime juice.
There are also pickled red onion slices, all piled into corn tortillas.