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Cinco de Mayo: Authentic pork tacos recipe

Written By | May 5, 2017

WEST PALM BEACH, Fl., May 5, 2017 – The patrons and owners of West Palm’s friendly neighborhood taco truck are mystified over the enthusiasm of American’s for Cinco de Mayo.

According to Juana, one of the owners, Cinco de Mayo is “an American holiday, not a Mexican one.”

The Mexican patrons at the truck agreed and launched into a lively debate about the actual significance of the date. George claimed it celebrated Pancho Villa, while Hector believed it “has something to do with the Rio Grande.”  (Note: Cinco de Mayo celebrates the win of the Mexican Army over France in 1862 at the Battle of Puebla. Mexico was a significant underdog and the battle was a huge patriotic victory for the out-matched Mexicans. Pancho Villa, by the way, was not born until 1878.)

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Owners of the taco truck (it does not have a more official name…just “the taco truck”) explained that if they were in Mexico, they might visit friends or family, but that Cinco de Mayo is not widely celebrated. They guessed that the most authentic food to commemorate the event is either tequila or cerveza (beer), based on the antics that Americans engage in when celebrating, but they were not familiar with an authentic Mexican Cinco de Mayo dish.

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However, taco truck owners and patrons unanimously agreed that the most authentic of Mexican cuisine, which should mark Cinco de Mayo, is the taco truck’s slow-cooked pork tacos. Thanks to Juana, following is the recipe:

Authentic Taco Truck Cinco de Mayo Pork Tacos

Pork Filling:

4 lb. Boneless Pork Shoulder

1 Large Yellow Onion, Coarsely Chopped

½ Cup Orange Juice

3 Cups Chicken Broth

3 Cups Cheap White Wine

2 teaspoons Ground Cumin

1 Tablespoon Minced Garlic (more if needed)

½ teaspoon Coriander

½ teaspoon Oregano

1 teaspoon Chipotle with Adobo (found in Latin Markets)

3 Bay Leaves

Salt and Pepper to taste

Olive Oil

Corn Tortillas

Toppings (All Optional)

Cilantro, Chopped

Fresh Tomatoes

Sour Cream/Guacamole

Chopped Onions

To Cook the Pork:

Season the pork shoulder thoroughly with salt and pepper.

Heat approximately 3 Tablespoons olive oil in a heavy skillet over medium high heat.

Sear and brown the pork on all sides.  Make sure it all sides are browned.

Place pork in a crockpot or slow cooker.  (Note:  If you do not have a crockpot or slow cooker, you can cook the pork for eight hours in a 200 degree oven.)

Pour ½ cup of chicken broth and ½ cup of white wine over the pork. Add the onion to the crockpot.

Mix all remaining ingredients in a small bowl.  Pour over the pork.

Cover and cook on low for four hours.  Turn pork and continue cooking for another four hours.

When pork is finished:

Remove the pork from the crockpot and shred with a fork.

Heat the oil over medium-high heat in a skillet. Cook corn tortillas in oil, approximately 5 minutes per side. Add oil as needed.

Place pork in the middle of the tortilla.  Top with cilantro, tomatoes, and sour cream/guacamole.

Lisa M. Ruth

Lisa M. Ruth writes on international events, intelligence, and other topics. She has worked with CDN as a journalist since 2009. Lisa is also President of CTC International Group, Inc., a research and analysis firm in South Florida, providing actionable intelligence to decisionmakers. She started her career at the CIA, where she won several distinguished awards for her service. She holds an MA in international relations from the University of Virginia, and a BA in international relations from George Mason University. She also serves as Chairman of the Board of Horses Healing Hearts, and is involved with several other charitable organizations, including Habitat for Humanity, The Boys and Girls Clubs of America, and AYSO.