Pork Tacos With Sourdough Tortillas
These incredibly delicious pork tacos start with tender, juicy pork shoulder that is piled onto soft homemade sourdough tortillas and topped with white onion, pickled red onion, fresh parsley, and a squeeze of lemon. Rich, tangy, fresh, and packed with flavor.
Ingredients
For The Sourdough Tortillas
- 240 grams (2 cups) All-Purpose Flour
- 4 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) fine sea salt
- 60-90 grams (4 to 6 tablespoons) water hot (about 110°F to 120°F)
- 227 grams (1 cup) sourdough starter unfed/discard
- 57 grams (¼ cup or half a stick) unsalted butter melted
For The Shredded Pork
- 454 grams (1 pound) pork shoulder or pork butt
- 7 grams (½ tablespoon) coarse sea salt
- 1 gram (½ teaspoon) black pepper ground
- 1 gram (1 teaspoon) dried oregano
- 6 grams (2 teaspoons) garlic powder
- 1 gram (2 teaspoons) dried parsley
- 1 medium onion diced
- 240 grams (1 cup) low sodium chicken broth
- 14 grams (1 tablespoon) olive oil for searing the pork
Instructions
Prepare and season the pork
- Cut the pork shoulder into 2- to 3-inch pieces. Pat dry, then season all sides with a mix of salt, black pepper, oregano, garlic powder and dried parsley.454 grams (1 pound) pork shoulder or pork butt, 7 grams (½ tablespoon) coarse sea salt , 1 gram (½ teaspoon) black pepper, 1 gram (1 teaspoon) dried oregano, 6 grams (2 teaspoons) garlic powder, 1 gram (2 teaspoons) dried parsley
Sear the pork
- Heat up the skillet and add about 1 tablespoon of oil. Once hot, add the pork in a single layer. Sear for 2 to 3 minutes per side, working in batches if necessary. Transfer the browned pork to the pressure cooker.14 grams (1 tablespoon) olive oil
Brown the onions and deglaze the skillet.
- Add the onions to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and golden brown.Pour in the chicken broth and scrape the bottom of the skillet well to loosen all the browned bits. This adds flavor and provides the liquid the pressure cooker needs to come to pressure.1 medium onion , 240 grams (1 cup) low sodium chicken broth
Pressure cook
- Pour the onions, broth and browned bits into the pressure cooker with the pork.Close the lid and cook on High Pressure for 45 minutes. It will take about 15 minutes to build up the necessary pressure and start cooking.
Meanwhile, make the sourdough tortillas
- In a large bowl, whisk together the all-purpose flour, baking powder and salt.240 grams (2 cups) All-Purpose Flour, 4 grams (1 teaspoon) baking powder, 3 grams (½ teaspoon) fine sea salt
- Add the melted butter, the sourdough starter discard and about 4 tablespoons (59 g) hot water. Mix until a shaggy dough forms.If the dough still has dry flour or feels too firm, add additional hot water, about 1 tablespoon at a time, until you have a soft, smooth dough. You may not need the entire 6 tablespoons.227 grams (1 cup) sourdough starter, 57 grams (¼ cup or half a stick) unsalted butter, 60-90 grams (4 to 6 tablespoons) water
- Knead the dough for 1 to 2 minutes, just until smooth and cohesive. There is no need to develop the gluten like you would for bread dough.
Divide and Rest
- Divide the dough into 8 equal pieces of about 75 grams each for taco-size tortillas and shape each piece into a ball. Cover and let rest for 20 to 30 minutes. This rest makes the dough much easier to roll thin without shrinking back.
Preheat the skillet and roll the first tortilla
- Heat a cast-iron or heavy skillet over medium-high heat. Do not add oil or butter.
- Working with one dough ball at a time, roll it into a thin circle about 7 to 8 inches wide. Keep the remaining dough covered while you work.
Cook the tortilla
- Place one tortilla in the hot, dry skillet. Cook for about 30 to 45 seconds, or until bubbles form and you see golden-brown spots underneath. Flip and cook the second side for another 20 to 30 seconds.Repeat rolling and cooking for the next 7 tortillas.
Keep the tortillas soft
- Transfer each cooked tortilla immediately to a clean kitchen towel and keep covered while you roll and cook the remaining tortillas. The trapped steam helps keep them soft and flexible.
Shred the pork
- Allow the pressure cooker to release pressure naturally for 15 minutes, then carefully release any remaining pressure.
- Transfer the pork to a bowl or cutting board and shred it with two forks. Spoon some of the cooking juices and browned onions over the shredded pork and toss together.
Optional, but SO good:
- For crispy edges, heat a skillet over medium-high heat and cook the shredded pork for a few minutes until some of the pieces become browned and slightly crispy.
Assemble the Pork Tacos
- Fill each warm sourdough tortilla with shredded pork and browned onions.
- Top with your favorite taco toppings. I used white onion, pickled red onion, freshly chopped parsley and a squeeze of lemon.
Enjoy!
- Serve while the tortillas are warm and the pork is juicy.
Tried this recipe?Let us know how it was!
