BRAISED PORK SHOULDER TACOS RECIPES
CHILE-BRAISED PORK SHOULDER TACOS RECIPE | BON APPÉTIT
Serve this succulent spiced pork shoulder recipe at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter. You want these pork tacos.
Provided by The Bon Appétit Test Kitchen
Cook Time 4 hours
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.
- Preheat oven to 350°. Place chiles, sugar, lime juice, and ¼ cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD Can be rubbed 1-2 days ahead. Cover and chill. Let come to room temperature before continuing.
- Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.
- Braise pork, basting occasionally with pan juices, until very tender, about 2 ½ hours. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)
- Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.
- Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.
SMOKED BEER-BRAISED PORK SHOULDER TACOS RECIPE | COOKING LIGHT
The pork is especially flavorful if you rub on the spices well ahead of time and let the roast stand in the refrigerator overnight. Copeland uses Arrowood smoked lager for this recipe (it’s local for her), but you can use any smoked beer; if you can’t find one, try a nut ale, a porter, or just 1 1/2 cups chicken stock. Though the oven method here produces tastier results, you can also make the pork in a slow cooker; brown the meat on the stovetop first, and cook with the beer on LOW for 6 to 8 hours.
Provided by Sarah Copeland
Total Time 315 minutes
Prep Time 25 minutes
Yield Serves 12 (serving size: about 3 1/4 oz. pork, 2 tortillas, and 1 avocado quarter)
Number Of Ingredients 11
Steps:
- Stir together first 6 ingredients; rub over all sides of pork shoulder. Wrap tightly in aluminum foil, and chill 1 hour or up to overnight. Preheat oven to 450°F. Unwrap pork; discard foil. Place pork shoulder, fat side up, in a large ovenproof Dutch oven, and cook, uncovered, at 450°F until lightly browned, about 45 minutes. Pour beer over pork shoulder; reduce temperature to 300°F, and cover with lid. Cook pork at 300°F, basting occasionally, until a thermometer inserted just next to (but not touching) bone registers 196°F and meat pulls easily from bone, about 2 hours. Remove pork from oven, and transfer to a plate. Remove and discard bone. Transfer cooking liquid to a 2-cup glass measuring cup. Let stand 10 minutes. Meanwhile, shred pork using 2 forks. Skim fat from cooking liquid. Return pork and cooking liquid to Dutch oven, and stir to combine. Serve with tortillas, avocados, and limes, or cover with lid to keep warm up to 1 hour.
Nutrition Facts : Calories 360, CarbohydrateContent 37 g, FatContent 14 g, FiberContent 6 g, ProteinContent 26 g, SaturatedFatContent 3 g, SodiumContent 489 mg, SugarContent 3 g
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