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Garlic Sriracha Street Tacos


  • Preheat oven to 400 degrees.
  • Heat vegetable oil in a large Dutch oven over high heat.
  • Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes.
  • Add the onion, garlic, lime juice, fajita seasoning, oregano, and cumin.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  • Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid.
  • Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Bake the pork in the preheated oven until browned, about 30 minutes.
  • Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
  • Assemble tacos with toppings of choice.
  • Drizzle each with Jardines Garlic Sriracha Street Taco Sauce.


1/4 cup vegetable oil
4 lbs. pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon D.L. Jardine’s Fajita Seasoning
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 cans chicken broth (14.5 oz.)
Tortillas of your choice
Pico de gallo
Jardines Garlic Sriracha Street Taco Sauce

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