There are probably very few people who don’t appreciate the taste of a well-prepared taco. As one of the easiest meals to prepare, they’re a great option if you plan on having and entertaining guests. With that in mind, this red chile-braised pork shoulder recipe might just do the trick the next time you need an idea for a meal; just make sure you leave enough time to prepare it. Here’s what you’ll need:
- ¼ cup of pure ancho chile powder, about an ounce or so
- A bottle of light Mexican beer
- Two teaspoons of chipotle chile powder (smoked paprika is a good, milder alternative)
- Two small navel oranges with their ends trimmed and cut into eight wedges
- Two teaspoons each of dried Mexican oregano and salt
- A large quartered and thinly sliced white onion
- Half a teaspoon of ground cumin
- Four large garlic cloves cut into slivers
- ¼ teaspoon of ground allspice
- A four to five-pound bone-in pork shoulder roast
- For garnish, choose cilantro sprigs
- Corn or flour tortillas
Begin by mixing the allspice, chile powders, cumin, salt, and oregano in a small dish. Make sure the pork is patted dry and place it in a Dutch oven. Using a small paring knife, insert the tip of it into the pork to create a slit and then follow by adding a garlic sliver into the slit. Repeat the process about a dozen times or so, making sure to create slits in different parts of the pork. Once that’s done, rub the chile powder all over the pork and ensure that it’s properly coated.
Heat your oven to 350 degrees. Place the pieces of orange and onion slices around the pork and follow by pouring the beer and half a cup of water around the pork, making sure not to pour it over. Cover the pot and place it in the oven. Turn down the temperature to 325 degrees and cook for about an hour and a half or so. Check the liquid in the pan and should it be necessary, add more water. Continue to cook while keeping an occasional eye on the liquid until the pork is fall-apart tender. This should take another hour and a half.
Allow the pork to cool before handling it and then transfer it over to a cutting board, using a knife and fork to chop it into rough shreds. Get rid of the orange pieces from the pan juice as well as any excess fat. Place the pork back into the pan juices and season it with some salt for taste. Don’t forget the tortillas!
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.