Country-Style Pork Tacos
Let’s taco ‘bout flavor. These Country-Style Pork Tacos are juicy, smoky, and piled high with fresh pico de gallo. We’re talking tender grilled pork, wrapped in warm tortillas, and topped with chunky pico made of creamy avocado, fresh tomatoes and tangy lime juice. They’re simple enough for a weeknight, but fancy enough to make your neighbors peek over the fence and say, “What’s cooking over there?”
Why You’ll Love These Country-Style Pork Tacos
- Big Flavor, Little Effort: A quick wet rub = flavor-packed pork with zero fuss.
- Grill Magic: Smoky, juicy pork ribs cooked over the flame. Summer vibes all year long.
- Fresh Meets Savory: That cool, fresh pico cuts through the richness of the pork like a flavor superhero.
- Build-Your-Own Fun: Everyone loves a taco bar. Pile on your fav toppings and call it dinner.
Ingredients
Pork & Tortillas
- 1.5 – 2 pounds boneless country-style pork ribs
- 12 soft flour tortillas (6-8 inches)
Wet Rub
- 1 tbsp Kosher salt
- 1 ½ tsp dried oregano
- 1 ½ tsp granulated garlic
- 1 ½ tsp chili powder
- 1 ½ tsp brown sugar
- ½ tsp ground cumin
- ½ tsp black pepper
- 3 tbsp extra virgin olive oil
Fresh Pico
- 1 ½ cups chopped tomatoes
- 1 large ripe avocado, diced
- 3 green onions, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- Salt and pepper, to taste
Instructions
- Mix the Rub: In a small bowl, stir together all wet rub ingredients until it looks like a thick, tasty paste.
- Prep the Pork: Trim excess fat from the ribs. Rub every nook and cranny of the pork like you’re giving it the best spa treatment of its life.
- Chill Out: Cover and refrigerate for at least 2 hours (overnight = maximum flavor). Let it rest at room temp for 20–30 minutes before grilling.
- Make the Pico: Toss tomatoes, avocado, green onions, cilantro, lime juice, salt, and pepper in a medium bowl. Try not to eat it all with chips before the tacos are ready.
- Grill Time: Grill pork over medium heat for 12–15 minutes, flipping halfway. Grill tortillas wrapped in foil (6 per packet) for 2–4 minutes until warm and soft.
- Assemble & Enjoy: Slice pork thin or chop into bite-sized chunks. Load tortillas with pork, pico, and your favorite toppings. Eat immediately, preferably with both hands.
Pro Tips
- Let it Rest: After grilling, give the pork 5 minutes to rest before slicing. Juicy = happy tacos.
- Char for Flavor: Don’t be afraid of a little char — it adds smoky goodness.
- Pico Perfection: Ripe avocado = creamy dreaminess. If yours is rock hard, stick it in a paper bag with a banana for a day.
Pairing Suggestions
- Drinks: A cold cerveza, margarita, or even a sparkling water with lime.
- Sides: My Cilantro Lime Rice is a taco’s BFF. Or mix it up with Mexican street corn, chips & guac, or a simple black bean salad — basically, pick your fiesta!
- Sweet Finish: End with churros or tres leches cake (because why not?).
Favorite Tools Used
- Grill + Tongs: The MVPs of taco night.
- Sharp Chef’s Knife: For slicing pork and chopping pico ingredients like a pro.
- Tortilla Warmer: The secret to warm, perfectly soft tortillas.
Final Thoughts
These Country-Style Pork Tacos are proof that tacos don’t need a Tuesday to shine. Juicy pork, fresh pico, warm tortillas — it’s a combo that never lets you down. Whether you’re feeding the family or hosting friends, these tacos bring bold flavor and big smiles.
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Country Style Pork Tacos
Juicy, smoky, and loaded with fresh pico de gallo — these tacos are a flavor-packed fiesta! Tender grilled pork wrapped in warm tortillas, topped with avocado, lime, and cilantro. Perfect for weeknight dinners, weekend BBQs, or any time you need a little taco happiness in your life.
Equipment
Ingredients
Pork & Tortillas
- 1.5-2 pounds boneless country-style pork ribs
- 12 soft flour tortillas 6-8 inches
Wet Rub
- 1 tbsp Kosher salt
- 1 ½ tsp dried oregano
- 1 ½ tsp granulated garlic
- 1 ½ tsp chili powder
- 1 ½ tsp brown sugar
- ½ tsp ground cumin
- ½ tsp black pepper
- 3 tbsp extra virgin olive oil
Fresh Pico
- 1 ½ cups chopped tomatoes
- 1 large ripe avocado diced
- 3 –4 green onions finely chopped
- ¼ cup fresh cilantro finely chopped
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Mix the Rub: In a small bowl, stir together all wet rub ingredients until it looks like a thick, tasty paste.
- Prep the Pork: Trim excess fat from the ribs. Rub every nook and cranny of the pork like you’re giving it the best spa treatment of its life.
- Chill Out: Cover and refrigerate for at least 2 hours (overnight = maximum flavor). Let it rest at room temp for 20–30 minutes before grilling.
- Make the Pico: Toss tomatoes, avocado, green onions, cilantro, lime juice, salt, and pepper in a medium bowl. Try not to eat it all with chips before the tacos are ready.
- Grill Time: Grill pork over medium heat for 12–15 minutes, flipping halfway. Grill tortillas wrapped in foil (6 per packet) for 2–4 minutes until warm and soft.
- Assemble & Enjoy: Slice pork thin or chop into bite-sized chunks. Load tortillas with pork, pico, and your favorite toppings. Eat immediately, preferably with both hands.
Notes
Pro Tips
- Let it Rest: After grilling, give the pork 5 minutes to rest before slicing. Juicy = happy tacos.
- Char for Flavor: Don’t be afraid of a little char — it adds smoky goodness.
- Pico Perfection: Ripe avocado = creamy dreaminess. If yours is rock hard, stick it in a paper bag with a banana for a day.
- Drinks: A cold cerveza, margarita, or even a sparkling water with lime.
- Sides: Mexican street corn, chips & guac, or a simple black bean salad.
- Sweet Finish: End with churros or tres leches cake (because why not?).
Nutrition
Serving: 12TacosCalories: 162kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 852mgPotassium: 204mgFiber: 3gSugar: 3gVitamin A: 193IUVitamin C: 6mgCalcium: 65mgIron: 2mg
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