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If you know me, this doesn't come as a suprise...tacos are my love language.

After travleing to Mexico for many years (and recently multiple times per year) i've come up with some pretty great recipes for my favorite eats.

Up until recently, we used to use chiptole peppers in adobo sauce for this recipe. Which is phenomenal (feel free to replace the cayenne peppers with those), but since Keith's diet change, I had to ditch the chiptole in adobo due to some ingredients that he can't currently consume. Instead we are using peppers from our summer garden, cayenne peppers to be exact.

The flavor does change slightly but it is still phenomenal.

I highly recommed you give this one a go.

It isn't cooked over an open fire or in a pit like traditional barbacoa but it gets the job done.

This is a great recipe for a weekend at home since it requires a few hours in the oven.



Download PDF • 1.65MB


  • 3# pork roast, I use bone in (flavor!) but you do you

  • salt

  • pepper

  • 1 cup chicken broth

  • 2 tablespoons coconut aminos

  • 2 limes, juiced

  • 1 tablespoon tomato paste

  • 4 cloves garlic

  • 3 cayenne peppers

  • 1 tablespoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon oregano

  • 1/4 teaspoon cloves

  • onion, diced for garnish

  • cilantro, diced for garnish


  1. Preheat oven to 350°F, generously salt and pepper each side of the pork roast and add it to a large dutch oven.

  2. While the oven is preheating, combine broth, coconut aminos, limes, tomato paste, garlic, cayenne peppers, cumin, chili powder, oregano and cloves in a blender. Blend until smooth.

  3. Pour the liquid over the roast, put a lid on and cook for 25-30 minutes per pound of pork.

  4. Remove the roast from the oven, place on a cutting board, cut off the fat and shred the meat with a fork.

  5. Add the shredded pork back to the dutch oven and mix it around with all the juices. Cook uncovered for an additional 30 minutes.

  6. Serve over corn or flour tortillas and top with diced onion and cilantro + a squeeze or lime. Enjoy!


  • Feel free to use beef instead of pork. Both work well for this recipe.

  • If you want the meat to get a little bit carmelized, bump the temperature up to 400°F for the last 30 minutes.

  • If you don't like things too spicy, deseed your pepeprs (or a couple of them).

  • Feel free to use the chipotle peppers in adobo sauce instead.

Hope you all are having a happy day!

As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.

Thanks for being here. 🫶🏼


Kirsten ☀️

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