Honey Lime Pork Tacos with Sweet Green Chili Sauce

A Bountiful Kitchen


Honey Lime Marinade:

  • 1/4 cup honey
  • 2 limes or 1/4 cup fresh juice
  • 1 tablespoon smoke liquid flavoring
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 jalapeño most of the seeds removed, chopped
  • 1 4-5 lb pork collar or shoulder or Boston Butt Roast
  • Green Chile Lime Sauce:
  • 1/3 cup fresh lime juice
  • 1/3 cup honey
  • 1/2 cup apple juice
  • 1/2 - 1 jalapeño chopped
  • 7 oz can green chiles

for tacos:

  • Corn tortillas
  • green and purple cabbage sliced thin
  • green onions chopped
  • chopped cilantro
  • thin sliced radish


  1. Mix marinade ingredients in a ziplock bag.
  2. Score the meat lightly, by taking a sharp knife and going across the meat in long strips (about 1-2 inches apart). Then cross the slits in a diamond pattern going back across the meat diagonally.
  3. Place the meat in the refrigerator from 2-24 hours.

Cook meat:

  1. When ready to cook, remove the meat from the marinade. Let excess juice drip off into bag, discard marinade and bag. Place meat on a plate.
  2. Heat a small amount of olive oil in a dutch oven. Sear the meat on all sides, just until browned. Remove the pan from heat. Pour about 2 cups of chicken or vegetable broth into the pan. Sprinkle meat generously with salt and pepper. Cover tightly (see tips below). Place in oven and cook for about 6-8 hours at 250 degrees. Mine was done close to the 6 hour mark.
  3. When meat is done, place on cutting board. Let sit for about 5 minutes, then shred or slice thin across the grain. Or shred in pan, and then remove meat from pan. Remove any excess fat before serving.
  4. If roasting over bbq grill or in oven, see directions above in post.


  1. Cook corn tortillas on a lightly greased pan over medium high heat just until soft on each side, or heat a small amount of canola oil in a fry pan and cook tortillas, flipping once. After the tortilla is cooked on one side, flip and fold in half. Drain on a paper towel after cooking.
  2. Place some of the sliced meat on the tortilla, top with green chili lime sauce, top with additional desired toppings. Serve immediately.
  3. Yield about 8-10 servings
  4. (3-4 tacos per person)

Recipe Notes

-Make sure the seal is tight on the pan when slow cooking. You can do this by placing plastic wrap, (yes plastic wrap) over the top of the pan before placing the lid on. Press the lid down to form a tight seal on top of the wrap. Doing this will create a seal so the liquid does not escape. It will not melt on the pan at a low temperature. This is only necessary if the lid on the pan does not form a tight seal.