Chile Braised Pork Shoulder Tacos

Page: www.epicurious.com/recipes/food/views/Chile-Braised-Pork-Shoulder-Tacos-365154

Cuisine: Central/South American | Course Type: Main Courses

(1 review)

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Recipe Reviews

Powerful flavor, great moist meat, and a perfect base for tacos. A paste is prepared using two types of dried chili peppers - its worth seeking out a hispanic market to find the right ones. The Ancho chilis give flavor with not too much heat, while the chilis de arbol are very very spicy. Reviews on epicurious say to at least double the spices, and I did. My pork went 6 hrs with salt and the chili paste, then I cooked it at 300˚F until it registered 190˚F inside. Also as per epicurious reviews, I swapped the beer for orange juice. After cooking, my sauce was very thick; I thinned it with a bit of water, separated the fat, and mixed it with the shredded meat. Served this with pickled onions, radishes, and Tomatillo-Chipotle salsa, and offered both corn and flour tortillas. Great party food.

(edited 11th January 2015) (0) comment (0) useful  

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