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Berbere-Spiced Pork Tacos

  • Author: Kiano Moju


Smoky tender pork tacos.



Pulled Pork:

2 pounds pork shoulder, cut into 2-inch chunks

Kosher salt, to taste

fresh ground black pepper, to taste

2 tablespoons sunflower oil

1 large yellow onion, thinly sliced

6 garlic cloves, sliced

2 tablespoons berbere spice

2 teaspoons whole cumin seeds

1 ½ teaspoons dried oregano

2 bay leaves

1 large orange

6 ounces lager-style beer

2 tablespoons brown sugar


Pickled Red Onion:

1 medium red onion, thinly sliced

1 1/2 cup water

1 1/2 cup apple cider vinegar

1/4 cup white sugar

½ teaspoon kosher salt

1 bay leaf


Pickled Cucumber:

3 small thick-skinned cucumbers

1 teaspoon mustard seed

1 teaspoon coriander seed

Handful fresh dill, roughly chopped

2 garlic cloves, sliced

1 1/2 cup rice wine vinegar

2 cups water


Herb Yogurt Sauce:

Handful fresh mint

Handful fresh parsley

Handful fresh coriander

1 jalapeno, finely chopped

3 cloves garlic

¼ cup lime juice

⅔ cup whole milk yogurt


For the Tacos: 

8 warm tortillas to serve( corn, flour, or crispy shell)

2 small avocados, thinly sliced

1/2 cup queso fresco, crumbled

1/2 cup cilantro leaves, roughly chopped



Pulled Pork:

Pickled Cucumber:

Pickled Red Onion:

Herb Yogurt Sauce: