Pulled Mangalitsa Pork Tacos

Pulled Mangalitsa Pork Tacos

Sarah MickeyAll Recipes, Dried Chilies Recipes, Pork Recipes, Roast Recipes Leave a Comment

Pulled Mangalitsa Pork Tacos

Makes 6-8 Servings
Jamaican Red Stripe Beer or Pacifico Beer

Smoky, porky, spicy & delicious, this is some of the tastiest and easiest pulled pork you’ll have. The chicaoji chile sauce does all the heavy lifting for you! All you have to do is sear the pork, put it in a pot with the sauce, stock, and a chile, and let it braise.

Pulled Mangalitsa Pork Tacos
  • Pulled Pork:
  • 1 Pork Shoulder Roast (approx. 3 3/4lbs)
  • 12oz Chicaoji Chile Sauce
  • 2 quarts Chicken or Pork Stock
  • 1 Dried Ancho Chile
  • Oil for Searing (peanut, canola, grapeseed, etc)
  • Slaw:
  • 4 cups Shredded Red Cabbage
  • 2 tsp Salt
  • 1 Carrot, julienned
  • Juice of Half a Lime
  • Cracked Black Pepper
  • 1 bunch Fresh Cilantro
  • 8oz Sour Cream
  • 12 Corn Tortillas
  • Lime Wedges for Garnish



Trim the fat cap on the mangalitsa pork shoulder down to about 1/3” thick.

Store the trimmed fat in your freezer for use as a cooking fat, addition to lean game meats in burgers or meatballs, rillettes recipes, etc.


Preheat your oven to 300 degrees.


Oil a large frying pan or cast iron skillet with the high heat oil. Get it hot over medium-high heat and sear the pork shoulder on all sides. Take your time to in order to develop a nice crust – this step should take about 30 minutes.


Move the shoulder to a medium saucepan (not too much bigger than the shoulder). Cover it with the bottle of chicaoji sauce.


Add a tbsp. of water to the “empty” bottle. Put the lid on and shake to gather the remaining sauce. Pour this over the pork as well.


Add the stock and the ancho chile to the pot.


Bring the liquid to a boil, reduce to a simmer. Put the lid on the pot and move it to the oven to braise until shred-ably tender (at least 3 hours, likely longer).


Make the Slaw: In a bowl combine the shredded cabbage and two teaspoons of salt. Let it sit for ten minutes, then lightly rinse the cabbage and wring out any moisture. Add the carrot and lime juice. Toss to combine.


Remove the cooked shoulder to a separate pan. If your mangalitsa shoulder came with twine on it, cut it off and discard. Shred the meat.


Wrap the corn tortillas in foil and put them in the oven to warm them.


If the finished braising liquid is still too thin to use as a sauce, strain some, move it to a wide frying pan and simmer to reduce. Use the thickened liquid as a sauce for your tacos.


Put the pork in the warm corn tortillas topped with some of the slaw, fresh cilantro, sour cream and braising liquid. Serve with lime wedges on the side for people to squeeze over the filling if they wish.

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