Irish Pork Tacos With Green Crema

Prep Time
Cook Time
Ready In

"This is a very, very easy recipe. The meat shreds with no problem when it's done. The flavor is very good. This is a good St. Patrick's Day recipe, also. This is from"

Original is 12 servings


  • Serving Size: 1 (264 g)
  • Calories 363.2
  • Total Fat - 14.7 g
  • Saturated Fat - 5 g
  • Cholesterol - 82.7 mg
  • Sodium - 523.5 mg
  • Total Carbohydrate - 27.9 g
  • Dietary Fiber - 4.1 g
  • Sugars - 1.4 g
  • Protein - 27 g
  • Calcium - 99.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 6 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Heat the oven to 300 degrees Fahrenheit.

Step 2

In a small bowl, mix all the spices together. Rub them on the pork shoulder, covering completely.

Step 3

Place 2 tablespoons of olive oil in a dutch oven, heating it on the stove top on medium/ high heat. Put the pork shoulder in the dutch oven, searing it on each side for 3 to 4 minutes without moving.

Step 4

In the meantime, slice the onion and peel the garlic. Place them around the pork while its in the pot. Pour in the two bottles of Guinness beer. Put the cover on and place it in the oven; cooking for 3 1/2 to 4 hours.

Step 5

Remove from the oven when it is finished and use two forks to shred the pork. Remove the bone. Also remove any fat and gristle that you don't like. Put the pork back into the juices.

Step 6


Step 7

Place the sour cream, cilantro, lime juice and lime zest into a blender or a food processor. Pulse or blend for just a few seconds. Either make it smooth or leave flecks of cilantro showing (your preference).

Step 8


Step 9

Heat up two corn tortillas per taco.

Step 10

Place the pork in the middle, then put on cabbage, crema, queso fresco, and whatever else you would like.


No special items needed.

3 Reviews


Not one complaint from the family. We all loved it way too well. I couldn’t find any pork shoulder or pork butt, so wound up buying smoked pork shoulder which is more of a hammy type of meat. Because of this, cooked it for less (about 1 ½ hours). Wound up coming out smokey and flavorful which we loved. I didn’t process the sour cream in a food processor, so mine didn’t come out green. Sorry, forgot to sprinkle on the queso fresco for the pic, but then did once I remembered. Thank you, WAIGEN, for sharing. Made it for “For your Consideration” and “St. Patrick’s Day Event”.


review by:
(14 Mar 2023)

Daily Inspiration

Made these tacos for our Father's Day meal today. The pork turned out nice and tender and it was easy to shred. Loved the cilantro/lime crema. Served these tacos on corn tortillas with avocado, cilantro sprigs and queso fresco.


(21 Jun 2020)


These are a delicious and easy to make pork tacos. We are really loving pork in our tacos. Our house smelled so good while it was cooking in crock pot. We added lettuce, avocado, cheddar cheese. The Crema is really with the pork.


review by:
(13 Jun 2020)

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