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Mexican Jalapeno Pork Street Tacos

Cook 2-3 hours


  • 2 pounds pork butt/shoulder trimmed of excess fat and cut into chunks
  • 4-5 fresh jalapenos, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup chicken broth
  • Juice of 1 large lime or 2 small limes
  • Corn or flour tortillas

Toppings: chopped cilantro, diced onions, lime wedges, shredded cheese, sour cream, salsa


  1. Heat a large skillet or Dutch oven over medium-high heat. Add the pork butt chunks and sear on all sides until browned. You may need to do this in batches to avoid overcrowding the pan. Remove the pork from the skillet and set aside.
  2. In the same skillet, add a bit of oil if needed, then sauté the diced onion, minced garlic, and sliced jalapenos until softened and fragrant, about 3-4 minutes.
  3. Return the pork to the skillet. Add the cumin, chili powder, paprika, salt, and pepper. Stir well to coat the pork and vegetables with the spices.
  4. Pour in the chicken broth and lime juice. Bring to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally and add more broth if needed to keep the pork moist.
  5. Once the pork is cooked, use two forks to shred it directly in the skillet. Mix well with the jalapenos and onions.
  6. Warm the tortillas either in a dry skillet or in the oven.
  7. Serve the shredded pork mixture in warm tortillas with your favorite toppings such as chopped cilantro, diced onions, shredded cheese, sour cream, and salsa.

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