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Braised Cinnamon Pork Tacos
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Pork Filling

5 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread, divided

1 (2-pound) pork shoulder

1/2 teaspoon salt

1 small (1/2 cup) onion, chopped

1 small (1/2 cup) green bell pepper, chopped

1 jalapeño chile pepper, chopped

3 cloves garlic, chopped

1 tablespoon ground cumin

1 teaspoon chili powder

1 (16-ounce) can fire roasted tomatoes

1 (14.5-ounce) can vegetable broth

1 teaspoon ground oregano


16 (6-inch) tortillas

Fresh salsa


Lime wedges, if desired

How to make

  1. STEP 1

    Heat oven to 275°F.

  2. STEP 2

    Melt 1/4 cup Cinnamon Sugar Butter Spread in 8-quart ovenproof saucepan or Dutch oven over medium heat. Season pork with salt. Place pork into pan; cook over medium heat, turning once, 5-7 minutes or until browned. Remove pork from pan; set aside.

  3. STEP 3

    Add remaining 1 tablespoon butter spread to pan. Add onion, bell pepper, jalapeño pepper and garlic. Cook 4-5 minutes or until vegetables are softened. Add cumin and chili powder. Cook, stirring constantly, 1 minute. Add tomatoes, vegetable broth and oregano; stir to combine.

  4. STEP 4

    Return pork roast to pan. Cook over medium heat 4-6 minutes or until vegetable mixture comes to a boil. Cover pan with lid; transfer pan to oven.

  5. STEP 5

    Bake, turning roast over every 45 minutes, 2 1/2 hours or until meat shreds easily with fork. Remove roast from pan; shred with forks. Return pork to pan; toss to coat.

  6. STEP 6

    Stack 2 tortillas together; fill with 1/2 cup pork mixture. Top with salsa and guacamole. Garnish with lime wedges, if desired. Repeat with remaining ingredients.

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