Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chile-Braised Pork Shoulder Tacos Recipe
    Lost? Site Map

    Chile-Braised Pork Shoulder Tacos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hrs

    3 hrs

    Queen Dana's Note:

    Recipe by the Bon Appétit Test Kitchen. May 2011 Bon Appetit. Serve this succulent spiced pork 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. Read More http://www.bonappetit.com/recipes/2011/05/chile-braised-pork-shoulder-tacos#ixzz1cBSqQieM

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.).
    6. 6
      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.
    7. 7
      Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chile-Braised Pork Shoulder Tacos

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 269.2
     
    Calories from Fat 145
    53%
    Total Fat 16.1 g
    24%
    Saturated Fat 4.5 g
    22%
    Cholesterol 40.2 mg
    13%
    Sodium 52.5 mg
    2%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.2 g
    16%
    Protein 11.8 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites