Skip to Content

Pork Confit Tacos with Piquillo Pesto & Braised Kale


6" Large Yellow Taco Shells
Pork Confit Tacos with Piquillo Pesto & Braised Kale

Scale Your Recipe

Original Recipe Serves 12
Prep Time 40 min
Cooking Time 240 min


6 lbs. Lard   
4 1/2 lbs. Fresh Boneless Pork Shoulder , cut into medium size cubes 
 Salt and Pepper to taste  
1 1/2 Tbsp. Sherry Vinegar  
1 tsp. Crushed Red Chile Flakes 
1 1/2 Tbsp. Fresh Parsley , minced 
24 each  6" Yellow Corn Taco Shells (10115)  
Piquillo Pepper Pesto , see related recipe 
Braised Kale , see related recipe   
Roasted Garlic Aioli , see related recipe 


1.) Pre-heat a convection oven on low-fan to 225°F.

2.) Completely melt lard in a medium size saucepan over medium heat. Season pork with salt and pepper and place in a 4” half hotel pan, cover with melted lard. Cover pan with foil and place in pre-heated oven. Cook for 3 hours and 45 minutes, or until pork is fork tender. Remove pork and gently shred into smaller pieces. Reserve fat.

3.) Transfer cooked pork to a mixing bowl and season with sherry vinegar, crushed red chili flakes and minced parsley. Reserved covered on a hot line for assembly.

4.) For one order; spoon 2 ounces pork confit into 2 Mission® Taco Shells, top each with 1/2 ounce piquillo pesto, 1.0 ounce braised kale and a drizzle of roasted garlic aioli.

Recipe Using Same Product(s)

Stay fresh! Get the latest recipes, programs and product information in your inbox.

By providing your email address through this form, you acknowledge that Mission Foods, through a third-party service provider, is collecting your personal identifying information to provide you with recipes, programs, and product information. For a full explanation of Mission Food’s privacy policy, including your rights as a consumer, please view our privacy policy. For consumers with disabilities, please call 1-800-600-8226 for information pertaining to this notice.
Thanks for signing up. Explore some other fresh ideas.