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Negroni pork shoulder taco
This is as much Campari as you can get into one taco: a Negroni-marinated pork shoulder taco, served on a homemade bacon fat tortilla with a smoked orange marmalade. The recipe comes from Tango & Stache, a pop-up culinary experience in San Francisco.
For the pork shoulder
- 1 pork shoulder (bone in)
- 4 yellow onions, quartered
- 4 oranges, quartered
- 1 quart orange juice
- 1 bottle Campari
- 1 bottle gin
For the bacon fat tortillas
- 1 Cup masa harina
- 1 Tablespoon bacon fat or lard (use olive oil for vegetarians)
- 3/4 Cups water
- Big pinch of salt
For the smoked orange marmalade
- 2 Pounds oranges (whatever your favorite is)
- 2 Pounds Fresno peppers
- 2 Cups sugar
- Pinch of salt
- Splash of gin
Smoked Pork Shoulder | Mexican-Style Pork Shoulder
PUBLISHED April 25, 2017 · MODIFIED March 23, 2021 · BY [Urvashi Pitre] · 564 words. · About 3 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 5 Comments
Smoked Pork Shoulder is a melt-in-your-mouth dish. It requires nothing but a few spices like ancho chile powder, cumin, and a handful of other spices. Simply add a good smoker to make the best Mexican pork you've ever had!
Slow-Cooker Carnitas Tacos
Tender, flavorful, slow-cooked pork carnitas are traditionally crisped up on the stovetop in a skillet. Using this convenient shortcut, you can broil the meat on a sheet pan and brown and crisp the entire batch at once. Pork carnitas, the Mexican version of pulled pork, can also be used in enchiladas, sliders, and quesadillas. This recipe has a very short prep time, making it an easy choice for busy weeknight meals. Combine the pork shoulder with chicken broth, orange juice, garlic, pepper and salt in your slow cooker, set it in the morning and forget it. Shred the finished pork, remove it from the liquid using a large slotted spoon, and spread the meat in an even layer on a rimmed baking sheet. Broil on high until pork begins to brown and crisp. Serve pork carnitas with the traditional taco toppings, such as shredded cabbage, diced avocado, queso fresco, cilantro, and lime wedges. If you are feeling real adventurous, make your own corn tortillas while the pork slow cooks. Make pork carnitas tacos for your next backyard cookout and don&rsquot forget to add a big pitcher of margaritas.
This recipe is amazing - I've made it numerous times over the years with both bone in and boneless pork shoulder and it always comes out perfect. I add more chiles for heat and serve with all the suggested accompaniments. As other reviewers have stated, the pickled onions are a must! Leftover meat is great for nachos, breakfast tacos or pork hash.
At best, not worth the effort and at worst, not appealing. I found it very hard to get the pork to not taste burnt, and the only way I could incorporate the chile paste after cooking was to puree it after cooking (it was a bit burnt and carbon-y). I didn't do any of the fancy things like pickled onions, but I'm not sure that wouldn't have overcome the lack of the explosive taste I was going for. There's a lot of moving parts here and marinating, etc. times to play with, but I'm not sure it's worth the effort.
This dish is amazing! And the leftover meat freezes well for future. In addition to the recommended accompaniments, we also serve with some crumbled queso fresco, sliced scallions, and Greek yogurt (our sour cream or Mexican crema). Delicious!
Made as is - only marinated the pork for about 6 hours and it still turned out amazing. Next time I'll follow others suggestions and marinate for at least a day. Braised in the oven for 3 hours and came out fork tender. Served with several of the suggested toppings - definitely make the pickled onions as they are easy and delicious! Will be making again.
Used OJ instead of beer, and marinated the pork for 2 days. It was excellent.
I used red wine and more of the chili water and was still great
I made this Saturday and it was so yummy and takes minimal time really. but then my hubby decided to put it in the smoker for a little bit and WOW! Making again this WEEK!
I made this last night for an Oscar/birthday party. It was terrific! I didn't have time to marinate the pork ahead and it still turned out great. So go for it even if you don't have one or two days to marinate. The onions were so easy and tasty.
Purchase your dried chilis fresh (find a hispanic market) and the paste and cooked meat will be plenty spicy. We were going to follow the suggestions to double the chilis, but tasted them, and they were so overwhelming that we instead used the called-for amount. Marinated 7 hours before roasting. Used the auto probe in my oven (set to 190), and the oven at 300. It took about 3 1/2 hrs. The liquid was nearly gone at this point, so I added some water, separated out the fat, and added the liquid to the meat (and the cooked onions and garlic). It was so amazing - moist and flavorful. Served with the pickled onions (so easy to make, why wouldn't you?) and the chipotle salsa (which needed more acid - used lime juice). I don't usually like to eat meat, but this was a worthy exception.
I have made this dish many times just as the recipe states and it is always a winner. I try to plan way ahead and leave the rub on for at least a day and let the braised pork sit in the fridge for 2 days. The pork is nice on its own but it really shines with all of the suggested condiments- especially the pickled onions. I hardly ever review but I was prompted to today because I looked at the nutrition facts..it looks to me like a decimal point was left out? Anyway, this is a great recipe and worth the effort!
Wow--this dish exceeded my expectations. Following suggestions on this site, I used orange juice instead of beer, and slightly increased all the spices. Marinating for 2 days was a terrific suggestion. Mine only needed two hours in the oven, and the house smelled great. I made all the sides, but honestly thought the meat on its own was terrific.
This was wonderful- I will definitely be making it again. All of the accompaniments were great but I really thought the pickled onions were a must! I made this recipe exactly as written, marinated for 2 days and I couldn't have been much happier. I served it with both corn and flour tortillas as many reviews preferred the flour, but I definitely preferred the corn.
Like some of the other reviewers, I was surprised that after a day's marinating and the long cooking time (I used slightly spicier chiles, dried cayennes, than the japones specified), the meat wasn't as spicy as one might expect (especially given the amazing aromas from the oven!). So, also as other reviewers note, it is imperative to not only mix the sauce with the shredded pork, but to use at least some of the salsas and condiments specified to round out the flavors. Lots of work but really impressive, and almost everything can be done ahead.
Loved this recipe! This is going to be a regular dish at my house. My whole family was impressed by how tender and juicy the pork came out. It wasn't as spicy as I would have liked, next time I might double the japones chiles. I didn't make the salsa but I did include the pickled onions, and radish. I also didn't like the corn tortillas and would use flour next time.
Iɽ give this 3 1/2 forks if I could. Marinated 7 lb. shoulder in the rub for 2 days, cooked for 4 hours at 325. It was very good-- the pork came out tender, with that great shredded consistency. I expected a little more flavor given the long cooking time and all the spices, chili and beer. Will probably use the technique again, may experiment with the flavors.
Very easy to make. I used orange juice instead of beer since that is what I had. Turned out great.
This was amazing! Incorporated the reviewers recommendation to cook down sauce afterwards - after skimming there wasn't much to cook down - mixed the shredded pork back into it. The pickled onions were a must! Would make this again in a heartbeat.
I made this for a dinner party and the guests raved. To begin, I went to 3 stores and could not find the chiles the recipe specified so I used what I could find. I did the rub a day ahead as the recipe suggests. There was a lot of delicious juice when I pulled the pot out of the oven so I took the pork out (I needed to shred it anyway) and skimmed the grease off the top and then reduced it on the stove top then added the shredded pork back in the reduced sauce so it was perfectly coated and not runny. The pork was good as it was but with the reduced sauce it was really something special. I'm getting ready to make this for another party this weekend.
Made this recipe for 50 people. I used 20 lbs of pork shoulder. Followed recipe to letter (easily multiplies, given type of cooking). Do be sure to make the pickled onions and various salsas. The radishes are important also. One thing I did that might be of interest. Once the pork was done, I strained the liquid and reduced it by half. Then, on day of service, I used the reduction as part of the reheat. Guests were mighty impressed. On strength of this dish alone, I got another gig. Imperative you make with condiments. I do not suggest adjusting recipe.
this recipe is AMAZING! I'm from Chicago but live in Sydney now its hard to find the dried peppers. I used a can of chipolte peppers in adobo sauce instead and it packed a lot of heat. This has never failed to impress my aussie friends :)
Great recipe! I used a 2 pound pork butt with two anchos and 3 mild cayenne type chilies, 1 onion and 4 cloves of garlic. I cut the spices to haft the amount mentioned in the recipe. Came out great! Next time around, I'll probably bake the pork first to remove some of the fat, it is a very rich recipe. I served with guacamole and habanero salsa recipe on epicurious.
This was delicious. I used a little extra spice and the soaking liquid from the peppers instead of the beer (though I'm sure that's great too). I braised the pork in the oven for 4 hours at 250. Served with pickled onions, avocado, cheese and wheat/corn tortillas.
This pork was delicous! We had left overs and I couldn't stop nibbling it cold right out of the fridge.
I love this recipe! We only made the pork, since we live in a corn-tortilla-free country and had to make our own tortillas too, but it was absoutely fantastic and very, very easy as well. We marinated overnight and used a local dark beer, as well as a more mixed-up selection of chiles based on what we had around (chipotles, New Mexicos, and very very hot little Vietnamese chiles). Also, since we had time on our hands, we turned the oven way down and left the pot in for as long as possible. The meat was soft, juicy, flavorful, and as others have mentioned, just got better the following day. We used just radish, plain onions, cilantro and lime as a topping - no cheese. On the third day, we ate the last bits on arepas - also fantastic.
The best part about this recipe is that it just keeps getting better. Great way to cook once and eat well for several meals if you're not having a party. Made everything in this menu except the Micheladas and loved them all!!
- 1 (6 1/2- to 7 1/2-pound) bone-in pork shoulder (Boston butt)
- 3 tablespoons plus 2 teaspoons kosher salt, divided, plus more to taste
- 2 fresh or dried bay leaves
- 9 cups water, divided
- 1 small white onion, quartered
- 3 medium plum tomatoes, halved lengthwise
- 3 garlic cloves, unpeeled
- Lard, for greasing and frying
- 5 dried chiles de árbol (about 1/8 ounce), stemmed and seeded
- 4 dried guajillo chiles (about 1 ounce), stemmed and seeded
- 4 dried ancho chiles (about 1 3/4 ounces), stemmed and seeded
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried Mexican oregano
- 32 (5-inch) corn tortillas, warmed
- Shredded cabbage, fresh cilantro leaves, and lime wedges, for serving
Score fat cap on pork shoulder in a 1 1/2-inch diamond pattern, cutting just until tip of the knife reaches meat. Flip pork shoulder over cut along bone (about 3 inches deep) to open up meat. Rub pork shoulder all over with 3 tablespoons salt. Place on a rimmed baking sheet, and cover tightly with plastic wrap. Refrigerate 8 to 24 hours.
Preheat oven to 375°F with oven rack in lower third of oven. Place pork shoulder, fat cap side up, in a large ovenproof Dutch oven. Add bay leaves and 6 cups water. Bring to a boil over medium-high. Cover and transfer Dutch oven to preheated oven. Roast until meat is fork-tender, 3 hours to 3 hours and 30 minutes, flipping pork shoulder after 2 hours. Let cool, covered, at room temperature 1 hour.
Meanwhile, increase oven temperature to broil with oven rack in middle of oven. Place onion, tomatoes (cut sides down), and garlic on a lightly greased (with lard) rimmed baking sheet. Broil until onion and tomatoes are lightly charred and garlic is softened, 8 to 10 minutes for garlic and 10 to 14 minutes for tomatoes and onion. Set aside until cool enough to handle, about 10 minutes. Peel garlic cloves. Reduce oven temperature to 250°F.
While tomato mixture broils, heat all dried chiles in a dry large cast-iron skillet over medium. Cook, turning occasionally, until chiles are fragrant and darkened in spots, 4 to 5 minutes. Transfer chiles to a small saucepan add remaining 3 cups water, and bring to a boil over medium-high. Reduce heat to medium-low cook, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving chile cooking liquid.
Combine onion, tomatoes, garlic, chiles, vinegar, sugar, oregano, remaining 2 teaspoons salt, and 1 1/4 cups reserved chile cooking liquid in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds, adding up to 1/2 cup additional chile cooking liquid, if needed, to thin salsa to pourable consistency. Season with salt to taste.
Remove pork shoulder from Dutch oven discard braising liquid. Pull meat into bite-size pieces discard bone and large pieces of fat. Heat 2 tablespoons lard in cast-iron skillet over medium-high. Add just enough pork (2 to 3 cups) to cover bottom of skillet in a single layer, and press lightly to flatten. Cook until crispy and lightly browned, 4 to 6 minutes, flipping meat halfway through cook time and seasoning both sides with salt to taste while cooking. Transfer pork to an ovenproof serving platter, and keep warm in 250°F oven. Repeat with remaining pork, adding more lard to skillet as needed. Serve with corn tortillas, shredded cabbage, cilantro leaves, lime wedges, and salsa.
The fat cap is a thick, tough layer of white fat that sits on top of larger cuts of pork, such as butts and shoulders. I opted to remove the majority of the surface fat cap so the dry rub could better penetrate and soak into the meat. You don’t need to go crazy removing the fat, a little is OK. In general, a pork shoulder or butt will have enough fat throughout the meat to keep it tender and juicy either way.
Just to note, this step is optional and you can leave it on to cook, you just may have to remove it after cooking as it won’t entirely break down.
Smoked Pork Tacos with Quick Mole Sauce and Spicy Slaw
- 1/2 cup mayonnaise
- 1/3 cup unfiltered apple cider vinegar
- 3 TBS extra virgin olive oil (EVOO)
- 2 tsps celery salt
- 2 tsps fresh cracked black pepper
- 1 tsp raw or turbinado sugar
- 1 head of green cabbage, shredded
- 6 scallions coarsely chopped
- 2 to 4 jalapeno peppers, seeds removed and julienned
- 2 carrots, shredded
- 1 TBS of fresh cilantro, minced
- 1 large yellow onion, minced
- 4 garlic cloves, minced
- 2 TBS extra virgin olive oil (EVOO)
- 1 or 2 chipotle chiles, hydrated and minced (adjust for desired heat level)
- 1 TBS ground cumin
- 1 tsp cinnamon
- 1 tsp dried oregano
- 4 TBS adobo sauce
- 2 cups tomato puree
- 1/3 cup grated dark, not bitter, chocolate
- Salt and pepper to taste
Total time: 45 min – Prep time: 30 min – Cook time: 15 min – Serves: 12 people
Directions for Spicy Slaw:
1. In a large bowl, whisk together the mayonnaise, vinegar, EVOO, celery salt, pepper, and sugar until smooth.
2. Add the cabbage, carrots, jalapenos, scallions, and cilantro to the dressing and toss well to coat everything evenly. Don’t be afraid to use clean hands.
3. Cover the slaw and refrigerate while you make the mole and until you are ready to assemble the tacos.
Directions for Mole Sauce:
1. In a sauce pot, sauté the onion and garlic in EVOO over medium heat until soft. Add the chiles, cumin, cinnamon, and oregano and heat through until just fragrant.
2. Add the adobo sauce, tomato puree, and dark chocolate to the pot. Stir until the chocolate has dissolved. Lower the heat and simmer, covered, for 5 to 8 minutes. Season with salt and pepper to taste.
3. Toss the sauce with shredded pulled pork.
Assemble the Tacos:
1. Heat the tortillas lightly on a griddle or in a sauté pan. Remove to a clean dish towel and wrap to keep warm.
2. Fill the tortillas with some of the dressed pork. Top with the slaw. Fold and eat with your hands and plenty of napkins.
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.
How would you rate Chile-Braised Pork Shoulder Tacos?
Hi bon appetit! well here we are 2018, and I finally made this chili braised Pork! I've had this recipe forever, and last weekend finally made it! whoever came up with this recipe, hit all the ingredients perfecto.! I'm latina, we were also partly raised in baja, my grandfather would make the best Carnitas, with homemade corn tortillas-wow what meals we use to have then, anyway he would used Ancho, wajio chili, and add it to carnitas at times-a very different flavor-your recipe reminded me of my child hood/ those were good times. thank you for this recipe! It's a keeper
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Vessels/Methods For Braising Tinga De Puerca:
Crock Pot &ndash Braising is what the crock pot was made for. A long, slow cook at an even temperature. If you&rsquore using your crock pot for this pork tinga, brown the pork in a hot skillet with a little oil and transfer it to the slow-cooker. Add the rest of the ingredients and cook on high for 4-5 hours or low for 8 hours.
Instant Pot/Pressure Cooker &ndash Though this isn&rsquot an hours long process, the fundamentals are the same&hellip searing the meat and cooking it in liquid (albeit under pressure and in a much faster timeframe). The biggest downside to this method is that there&rsquos no wonderful smells wafting through the kitchen &mdash the pressure cooker keeps everything sealed up tight. Bring the Instant Pot to full pressure and cook for 30 minutes, then let the pressure naturally release.
Dutch Oven on the Stovetop &ndash In general, I like using the Dutch oven because there&rsquos less dishes to wash than with a crock pot and a skillet and it makes the house smell fabulous. However, when the pot is on the burner, even if it&rsquos on a low simmer, you&rsquoll have to watch the pot. Stirring and checking the tinga occasionally to prevent it from burning and or sticking to the bottom.
Dutch Oven in the Oven &ndash This is my favorite method &ndash no stirring required. Assemble the ingredients in the pot, secure the lid and put it in a low oven. Then you&rsquore free to binge watch Game of Thrones while dinner cooks itself.
As with any tacos, the toppings must be more than just an afterthought, and the best way to dress these also happens to be the simplest and most authentic.
Hawaiian Kalua Pork Tacos with Pineapple Salsa
- Author: Krista
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 20 - 25 tacos 1 x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian
These Hawaiian Kalua Pork Tacos with Pineapple Salsa are a delicious twist on a famous Hawaiian recipe. They&rsquore made with kalua pork, red cabbage and fresh pineapple salsa!
For Pineapple Salsa:
- 1 whole pineapple, chopped into very small pieces
- 1/4 cup of minced red onion
- 1/4 cup of chopped cilantro
- 1 minced chipotle pepper, from a can of chipotle pepper in adobe sauce
- juice from half a lime
- Pat dry 4-6lbs of pork shoulder and place in slow cooker.
- Generously poke the pork shoulder with a fork, the more the better.
- Next, pour liquid smoke and Red Hawaiian Sea Salt over the pork shoulder. Rub the sea salt and liquid smoke into the pork shoulder very well to ensure it is completely covered.
- Place lid on to cover and cook for 8-12 hours, checking every hour after 8 hours for doneness
- When finished, shred pork with two forks.
- To make the Pineapple salsa, use 1 whole pineapple, slice off the exterior and remove the core.
- Next, chop up your pineapple into small bit size pieces.
- Place pineapple in a large bowl and add red onion, fresh cilantro, chipotle pepper from a can of chipotle in adobe sauce, juice of half a lime, and salt.
- Mix all together.
- Next, thinly slice
half of a red cabbage head, add to a bowl and mix with juice of 1 lime.
- Assemble to tacos, put a little of hawaiian kalua pork, pineapple salsa, and red cabbage on a corn tortilla and eat up!
- If you wanted you could add queso fresco cheese to this or a little BBQ sauce would be good too!
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