Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Braised pork tacos recipe

4 ratings

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. See method

Serves 6
15 mins to prepare and 2 3/4-3 1/4 hrs to cook
597 calories / serving
Healthy

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

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

Method

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.
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.
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 hrs, basting every 40 mins. Uncover for the final 30 mins. The pork should be very tender.
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.
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.