Pork Tinga Tacos

Course: Main Course
Cuisine: Mexican
Keyword: boston butt, pork shoulder, tinga
Dietary Restrictions: Gluten-Free
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Calories: 464kcal
Rich, hearty, smoky, meaty, unctuous -- these flavors didn't come from a "spice packet". These Tinga Tacos are a perfect balance of spice, smoke and meltingly tender pork shoulder.
Print Recipe


  • 2 teaspoon olive oil
  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in) cut into 1" dice (if you're using bone-in, trim as close as you can to the bone -and use it in the tinga)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound red skinned potatoes cut into 1/2" dice
  • 1 medium yellow onion diced
  • 1 28 ounce can diced tomatoes in juice
  • 3-4 canned chipotle peppers in adobo sauce sliced thin
  • 1 tablespoon adobo sauce (from the peppers)
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon worcestershire sauce
  • 3 large cloves garlic minced


  • 24 corn tortillas
  • 1 cup queso fresco crumbled
  • 2 large avocados
  • fresh cilantro
  • 2 limes cut into wedges
  • pickled red onions


  • Preheat the oven to 300°. 
  • In a large bowl, add the diced tomatoes, sliced chipotle peppers, adobo sauce, onion powder, cumin, oregano, worcestershire sauce and garlic. Stir to combine.
  • Cut the pork shoulder into cubes. If your shoulder includes the bone, trim the meat from the bone, then cube it. Season the pork with salt and pepper.
  • Heat the oil in a large dutch oven and add the cubed pork (and the bone, if using). Lightly brown the meat on all sides, about 5-8 minutes. Remove from heat.
  • Add then diced potato and onion to the pork. Pour the tomato mixture over the pork mixture and gently toss to combine.
  • Cover the pot tightly with a lid and transfer to the oven. Cook for 2-2 1/2 hours until the pork is tender.

To Serve:

  • Warm the tortillas in a nonstick pan over medium high heat, flipping occasionally until they are fragrant and start to char. (If you have a gas stovetop, you can also place the tortillas directly over the burner and use a pair of tongs to flip them -- you'll get a stronger char this way.)
  • Mash the avocado in a bowl and give a squeeze or two of lime to prevent oxidation. Spread a spoonful of avocado over the tortilla. Add a scoop of tinga, sprinkle with quest fresco and cilantro. Add a squeeze of lime and enjoy!


Calories: 464kcal | Carbohydrates: 51g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 921mg | Potassium: 948mg | Fiber: 9g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 12.2mg | Calcium: 187mg | Iron: 3mg