Featured Recipe

Braised Pork Tacos Twist

Name: Braised Pork Tacos Twist
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: 6 servings
Ingredients: Braised pork shoulder ≈ 1 kg boneless cut, trimmed and portioned into four pieces; 1 can 250 ml (8.5 oz) beef consommé; 1 can 400 ml (14 oz) crushed tomatoes; 45 ml (3 tbsp) fresh lime juice; 45 ml (3 tbsp) orange juice; 45 ml (3 tbsp) chopped cilantro; 7 cloves garlic, minced; 1 tbsp ground chipotle pepper (smoked jalapeño powder); 1 tbsp chili powder; ½ tsp ground allspice; ½ tsp ground cumin (replacement for allspice in one portion); Salt and black pepper, to taste; Fresh tomato salsa (Pico de Gallo):; 2 medium tomatoes, diced; 60 ml (¼ cup) diced onion; 30 ml (2 tbsp) lime juice; 30 ml (2 tbsp) chopped fresh cilantro; 1 small jalapeño, finely chopped (added twist); Tacos:; 12 taco shells; 400 ml (1 2/3 cups) shredded iceberg lettuce; Crema or sour cream, as desired; Queso fresco or crumbled feta cheese, as desired

By Kate

Created on 21 July 2025

Slow-cooked pork shoulder in a spiced beef broth with crushed tomatoes, lime and orange juice, fresh herbs and smoky chipotle pepper. Served with a fresh tomato salsa, lettuce, crema, and crumbly cheese. The pork is tender, shredded, flavorful. The salsa bright, fresh, slightly tangy. Tacos crisp with a soft interior, layered with textures. Includes adjustments to spices and added jalapeño for heat. Quantities slightly reduced or increased, timing shifted for optimal tenderness without rushing. A straightforward mix of seasoned meat, fresh topping, and simple shells makes handheld bites full of punch and character.

Prep: 20 min

Cook:

Total:

Serves: 6 servings

Mexican tacos pork braising salsa slow-cooked

Introduction

Pork shoulder, not hurried. Cooked long till it falls apart. Broth thick with tomatoes and beef consommé, acid from lime and orange. Chipotle smoked heat deepens layers. Garlic rough chopped, cilantro fresh chopped sharp. Salsa simple, tomato chunks, onion, jalapeño bits, latent zip. Crunchy iceberg balances richness. Crumbled feta for salty pop. Crema cools fire. Shells crisp but pliable, hold ingredients tight. Measure ingredients with slight tweaks – less consommé, more citrus, cumin swapped for allspice for earthiness. Oven temp eased down a notch to slow cook evenly. Timing shifted for tenderness without overdone dryness. Texture interplay; bold flavors without fuss. Tacos kept simple, honest. Feast on contrasts — smoky meat, sharp citrus, creamy cool, crisp crunch.

Ingredients

Braised pork shoulder ≈ 1 kg boneless cut, trimmed and portioned into four pieces

1 can 250 ml (8.5 oz) beef consommé

1 can 400 ml (14 oz) crushed tomatoes

45 ml (3 tbsp) fresh lime juice

45 ml (3 tbsp) orange juice

45 ml (3 tbsp) chopped cilantro

7 cloves garlic, minced

1 tbsp ground chipotle pepper (smoked jalapeño powder)

1 tbsp chili powder

½ tsp ground allspice

½ tsp ground cumin (replacement for allspice in one portion)

Salt and black pepper, to taste

Fresh tomato salsa (Pico de Gallo):

2 medium tomatoes, diced

60 ml (¼ cup) diced onion

30 ml (2 tbsp) lime juice

30 ml (2 tbsp) chopped fresh cilantro

1 small jalapeño, finely chopped (added twist)

Tacos:

12 taco shells

400 ml (1 2/3 cups) shredded iceberg lettuce

Crema or sour cream, as desired

Queso fresco or crumbled feta cheese, as desired

About the ingredients

Quantities tweaked around 30% to optimize liquid-to-meat balance for tender pork consistency. Chipotle powder swapped for smoked jalapeño powder for nuanced smoky heat, paired with added fresh jalapeño in salsa for fresh punch. Ground cumin integrated to introduce deeper earthiness, partially replacing allspice for a mellower note. Lime and orange juices reduced slightly to not overpower but maintain brightness. Tomatoes slightly swapped to 400 ml can for round fuller texture. Lettuce reduced to preserve balance with meat ratio. Shell count standard. Queso fresco a tangy alternative to feta to broaden appeal. Garlic count trimmed from 8 to 7 to soften intensity during long braise. Salt and pepper adjusted to personal taste at end to prevent over-salting during slow cook.

Method

Braised Pork

Set oven rack middle position. Preheat oven to 175 °C (347 °F).
Trim fat and remove silver skin from pork shoulder. Cut into four large chunks.
Use oven-proof pot. Combine consommé, crushed tomatoes, lime juice, orange juice, cilantro, garlic, chipotle powder, chili powder, cumin, salt, pepper. Stir well, bring briefly to boil on stovetop.
Add pork pieces to pot. Cover tightly with lid.
Transfer pot to oven. Slow cook uncovered or just barely covered for 2 hours 50 minutes. Meat should pull apart easily when tested with fork.
Remove from oven. Using forks, shred pork finely in pot. Adjust salt and pepper to taste. Keep warm.

Fresh Tomato Salsa

Mix diced tomatoes, onion, lime juice, cilantro, jalapeño in bowl.
Season lightly with salt and pepper. Let rest 10 minutes to meld flavors.
Squeeze off excess liquid through fine sieve or drain gently.

Assemble Tacos

Warm taco shells briefly in oven or microwave.
Fill shells with shredded pork, sprinkle with lettuce, spoon salsa on top.
Add crema and sprinkle with queso fresco or feta as preferred.

Technique Tips

Steps reordered for efficiency — preheat first, prep pork and trim before combining ingredients. Braising liquid brought quickly to boil on stovetop, not cold-entering oven to ensure faster breakdown of pork fibers. Oven set slightly lower than original 180°C to 175°C to avoid drying out pork, temperature variation cut total braise time by 10 minutes for optimal tenderness. Meat shredded directly in braising pot for flavor absorption. Salsa made during braise rest to save time; liquid drained for freshest toppings. Taco shells warmed last minute to maintain crunch. Final assembly straightforward—no overlapping steps to confuse. Seasoning adjusted at end; no salt added upfront to avoid overconcentration due to evaporation. Simple, unhurried, practical.

Chef's Notes

💡 Pork shoulder must be trimmed well. Remove fat. Cut into large chunks for even cooking. Don't rush the braising. Low and slow is key. This enhances flavors. Allows meat to tenderize fully.
💡 Beef consommé adds depth. But consider homemade stock. Use if available. Adjust garlic to taste. Garlic intensifies with cooking. Seven cloves maintain flavor without overpowering. A balance of tastes in the dish.
💡 Salsa can be versatile. Swap jalapeño for a milder pepper. Or add more if heat is preferred. Always drain excess liquid for fresh topping. Keeps texture intact. Don't skip resting time. It enhances flavor integration.
💡 Taco shells should be warmed just before serving. Microwaving is quick. Oven crisping adds texture. A crisp taco is vital for contrast. Layer toppings mindfully. Shredded pork, salsa, lettuce, then cheese. This layering adds depth.
💡 Adjust spices at the end. Taste as you go. Pork absorbs flavors during cooking. But fine tuning is crucial to personal preference. Repeat this for salt and pepper. Small adjustments create balance.

Kitchen Wisdom

How to store leftovers?

Store in an airtight container. Refrigerate for up to three days. Reheat on stove for best results. Microwave can dry out texture.

Can I freeze the pork?

Yes. Freeze in portions. Wrap tightly to avoid freezer burn. Thaw overnight in fridge. Reheat thoroughly before serving.

Is there a substitute for beef consommé?

Yes, use chicken broth. Adds flavor but lighter. Homemade stock is great too. Adjust spices if using lighter stock.

What if the pork is tough?

Cook longer if needed. Braising takes time. Low heat is important. Check moisture levels occasionally. Add broth if it appears dry.

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