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Berbere-Spiced Pork Tacos - Jikoni

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Berbere-Spiced Pork Tacos

Berbere-Spiced Pork Tacos

All we need in this life of sin is Berbere-Spiced Pork Tacos from Kiano’s Afri-Cali Kitchen. Think tender pull-apart pork shoulder with your option of pickled onions, cucumber, or an herb sauce. Go with all three if you dare. We like options over here.

What makes these tacos so bomb? 

The spice: Berbere, the Ethiopian spice blend with a sweet smoky flavor is what makes the pork so delicious. 

The pork: Crispy outside tender inside, slow roasted in your favorite brew. (Pro tip: Use half a brew for the recipe and enjoy the rest for yourself. *wink*)

The toppings: Tangy pickled onion, crisp pickled cucumber, and a creamy fresh herb sauce. 

Need we say more?

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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:

Kiano Moju is the editor and founder of Jikoni. She has created and hosted cooking videos for several publications. Her culinary education began at age 7, taking cooking classes in her native California and spending summers on her family's Maasai ranch in the mountains of Kenya.

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