Braised pork tacos recipe

  • Serves 6
  • 15 mins to prepare and 2 3/4-3 1/4 hrs to cook
  • 597 calories / serving
  • Healthy
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Perfect as part of a Mexican sharing feast, these mouthwatering tacos feature succulent shredded pork, braised in tequila-flavoured beer for an extra authentic kick.  

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, rehydrate the chilli by covering with boiled water. Set aside for 10 mins, then roughly chop.
  2. Remove the string from the pork and unroll. Mix the paprika, oregano and 1 tsp salt, then rub over the pork thoroughly. Heat the oil in a large frying pan. Add the pork and brown both sides. 
  3. Transfer the pork to a large roasting tin. Add the garlic, chilli, white onion, beer and orange juice. Bring to the boil, cover and cook in the oven for 2½-3 hours, basting every 40 mins. Uncover for the final 30 mins. The pork should be very tender. 
  4. Meanwhile, in a small bowl, mix the red onion with the lime juice and a pinch of salt and set aside for 20 mins. Drain.
  5. Remove the pork, discard the skin, fat and chilli, then shred into small pieces. Coat in the cooking juices, then serve in the warmed tortillas with the pickled onion, coriander, radishes, jalapeños, soured cream and lime wedges.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 1 ancho chilli
  • 1.8kg boneless pork shoulder joint
  • 2 tsp smoked sweet paprika
  • 2 tsp dried oregano
  • 30ml vegetable oil
  • 3 garlic cloves, peeled and bruised with the side of a knife
  • 1 white onion, thickly sliced
  • 200ml tequila-flavoured beer
  • 100ml fresh orange juice
  • 1 red onion, finely sliced
  • 3 limes, 2 juiced, 1 cut into wedges
  • 12 mini tortilla wraps, warmed
  • small bunch coriander, leaves picked
  • 100g radishes, finely sliced
  • sliced jalapeños, to serve
  • soured cream, to serve
  • Energy 2515kj 597kcal 30%
  • Fat 19g 26%
  • Saturates 5g 24%
  • Sugars 5g 6%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 41.3g Protein 67.9g Fibre 3.8g

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