Braised Pork Tacos

TOTAL TIME: 4 hr 45 min
Prep: 30 min
Inactive Prep: 45 min
Cook: 3 hr 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 (4 to 5 pound) boneless pork shoulder
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • 2 onions, cut into wedges, root end attached
  • 4 large cloves garlic, crushed
  • 1 1/2 teaspoons chopped oregano leaves, half a palmful
  • 2 red chiles, thinly sliced
  • 4 bay leaves
  • 1 (12-ounce) bottle Mexican beer
  • 2 cups chicken stock
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Directions

Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.

Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.

Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.

Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.

While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.

To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

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5

Newest Ratings and Reviews

Read all 10 reviews

  • on May 03, 2013

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    Great recipe, it's a take-off on an old Mexico City style recipe made with chicken called Tinga.

    Great Great eating...I add mexican chorizo to mine....my kids LOVE it.

    Help a local restaurant add it to their menu and they sell out when featured.

    Good Stuff, Miss Rachel. :

    people found this review Helpful.
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  • on April 25, 2012

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    Bought a beautiful tied, $45, 6.5# roast at Whole Foods -- expensive but humanely raised & "humanely" slaughtered -- and should've cut off some of the fat, as there was a LOT when shredding the meat. I followed the recipe, ingredients-wise, but cooked the pork in my crock pot -- high for 1 hr, low for 7. Because the crock pot promotes so much liquid I used the full 12 oz of beer but only 1/2 C. of orange juice and 1 cup stock; I still had a TON of liquid to reduce. Next time I'll be MUCH more liberal with the kosher salt before browning the roast and will cut off some of the fat. My family really enjoyed it and we've got PLENTY of leftovers, even after setting some aside for the Pork Ragu recipe. The pickled onions are SO easy and really cut the richness/fattiness of the pork nicely.

    people found this review Helpful.
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  • on November 10, 2011

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    My husband & I LOVE this recipe. He likes to mix it with rice. I can't stand beer so I use Asti Spumante instead.

    people found this review Helpful.
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