Pulled Pork Tortillas
These pulled pork tortillas are filled with tender, slow-simmered pork cooked in a savory, slightly sweet, and spicy soy-based broth. Wrapped in soft wheat tortillas and topped with fresh lettuce and vibrant salsas, they make a satisfying and versatile meal that’s perfect for sharing.
Equipment
- Large heavy-bottomed pot with lid
- Knife and cutting board
- Fine mesh strainer
- Large bowl
- Two forks
- Ladle
Ingredients
Pulled Pork
- 1.5 kg (3.3 lb) pork shoulder or pork neck (boneless)
- 1.5 l (6 cups) chicken stock
- 1 dl (⅓ cup + 1 tbsp) soy sauce
- 0.5 dl (¼ cup) light syrup or golden syrup
- 0.5 dl (¼ cup) white wine vinegar
- 1 tbsp chili powder
- 10-15 small dried chilies
- 4 garlic cloves lightly crushed
- 1 onion roughly chopped
- 2 tsp salt Adjust if using salted broth.
- 2 tsp black pepper
- 2 dl (¾ cup) additional chicken stock, if needed
Tortillas & Serving
- Wheat tortillas homemade or store-bought
- Crisp lettuce shredded
Optional Toppings
- Pico de gallo
- Smooth roasted tomato salsa
- Guacamole
- Hot sauce
- Sour cream
- Jalapeno or Serrano chilies sliced
- Fresh cilantro
- lime juice
Instructions
- Place the pork in a large pot. Add chicken stock, soy sauce, syrup, white wine vinegar, chili powder, dried chilies, garlic, and onion.
- Bring to a gentle boil over medium heat. Skim off any foam that rises to the surface.
- Reduce the heat to low, cover with a lid, and simmer gently for about 4 hours, turning the pork occasionally.
- Check the liquid level about once an hour and add more stock if needed to keep the pork mostly submerged.
- Toward the end of cooking, add about 2 dl chicken stock if the liquid has reduced too much.
- Remove the lid and simmer uncovered for about 1 hour, until the pork is very tender and easily pulls apart.
- Turn off the heat and let the pork cool in the broth for about one hour.
- Remove the pork and place it on a cutting board. While the pork is still warm, shred it using two forks. Moisten the shredded pork with a little of the reserved broth before serving.
- Strain the broth into a bowl. Chill for about 1 hour, then remove the solidified fat from the surface. Reserve the strained broth for later use
To Assemble the Tortillas
- Warm the tortillas gently. Fill each tortilla with shredded pulled pork and crisp lettuce. Top with pico de gallo, roasted tomato salsa, and any additional toppings you like. Serve immediately.
Notes
Wheat tortillas can be homemade or store-bought.
The pulled pork works well in many dishes, so leftovers are easy to reuse. You can use the pork and the broth for Pork Ramen soup, for burgers, or for Asian stir fries.
The strained broth is deeply flavorful and can be saved for soups or sauces.
For serving, homemade salsas and dips pair beautifully with pulled pork tortillas. Try my homemade guacamole recipe for creamy richness, or a vibrant roasted tomatillo salsa for tangy brightness. Fresh and colorful options like pico de gallo or a zesty fresh black bean salsa also make excellent toppings.