Mojo Pork Tacos Recipe With Chipotle Lime Crème

Today I’m going to share a super delicious taco recipe that screams summer. These Mojo (moho) Pork Tacos are great for parties because they’re so easy to make in bulk. Everyone is sure to love them! They have just a hint of after-heat, perfect for washing down with your favorite summer beverage. Don’t like spicy? Just leave off the crème sauce, or make yours without the chipotle, and strain off the adobo instead. These are a very tropical tasting taco, and not your traditional Mexican version. They’re a delicious way to mix up Taco Tuesday!

First off, I’m going to start with the chipotle lime crème recipe. I usually make this the night before and refrigerate it so it’s out of the way, and ready to drizzle on top of the Tacos when you’re ready.


  • 1 1/2 C sour cream
  • 1 chipotle pepper in adobo sauce (in the Latin food aisle)
  • 1 1/2 tbsp adobo sauce (from the same can as the pepper)
  • 3 tbsp lime juice
  • 1tsp sugar
  • 1/4 tsp salt


Dump everything into a blender and combine. I use my Ninja smoothie cup to blend it and then keep it in the fridge to save space and dishes.

Next up is the recipe for the mojo pork. Bear in mind this goes in the crock pot for up to 6 hours so think ahead when prepping! I prefer to sear and marinate the pork the night before, and get the crock pot ready so that I can put the meat in and turn it on first thing in the morning so it’s ready by lunch time.


For the meat:

  • 4-5lb pork shoulder/butt, trimmed of fat
  • 1tbsp olive oil
  • 1/2C orange juice
  • 3 tbsp lime juice
  • 1 tsp liquid smoke
  • 2 bay leaves
  • 1 small onion, chopped

For the rub:

  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp reduced sodium soy sauce
  • 1/4 C brown sugar
  • 1 tbsp cumin
  • 2 tsp oregano
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp pepper


  • Heat 1tbsp olive oil in a skillet and sear each side of the pork until light brown. Set aside on a cutting board to cool.
  • While the meat is cooling, whisk together all of the rub ingredients in a mixing bowl.
  • Once the meat is cool to touch, massage the rub mixture evenly onto the pork. (this is usually my prep work the night before. I usually stop here and refrigerate the pork overnight, and do the next steps in the morning)

  • To the crock pot, add orange juice, lime juice, liquid smoke and bay leaves.
  • Place the pork into the crock pot and top with the chopped onion.
  • Cook on high for 5-6 hours or until the pork falls apart with a fork.
  • Remove pork from the crock pot, to a cutting board and shred.
  • Add pork back into the crock pot and cook an additional 20 minutes, mixing the meat with the juices in the pot.
  • Preheat the oven to 450ºF and line a baking sheet with aluminum foil (you may need two pans depending on the size/amount of meat)

  • Remove the shredded pork from the crock pot and create an thin, even layer on your baking sheet. Drizzle the juice from the crock pot over the meat.
  • Bake for 15 minutes and then broil until the meat just starts to get crisp on the top.

I serve these in flour or corn tortillas, with lettuce, tomato, Monterey Jack cheese, the pork, and a drizzle of the chipotle lime crème on top. I also like to put a dash of Sweet Baby Rays BBQ sauce on the meat for a little different flavor!

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