Spicy Braised Pork Tacos

Ingredients

• 3 pounds boneless pork shoulder, cut into 2-inch chunks
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon dried Mexican oregano
• 6 whole garlic cloves, peeled
• 1 medium white or yellow onion, halved
• 2 whole bay leaves
• 1 cup water or chicken stock
• 6 whole dried guajillo chiles, stemmed and seeded
• 4 whole dried arbol chiles, stemmed and seeded
• 2 tablespoons white vinegar
• 2 whole garlic cloves
• ½ teaspoon kosher salt
• ¾ cup water
• 12 whole corn tortillas
• 2 whole fresh lime
• ½ cup fresh cilantro, roughly chopped
• ½ medium white onion, finely diced

Instructions

1. 1

   Pat the 3 pounds of pork shoulder chunks completely dry with paper towels — this ensures better browning and crisper edges during cooking. Season generously with 2 teaspoons of kosher salt and 1 teaspoon of black pepper on all sides.

2. 2

   Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, working in batches to avoid crowding, place the seasoned pork chunks in the pot and sear until deeply browned on all sides, about 3-4 minutes per side. You're looking for a dark mahogany crust — this takes about 12-15 minutes total. Transfer the browned pork to a plate.

3. 3

   Pour out all but 1 tablespoon of fat from the pot. Add the halved medium onion (cut-side down) and 6 whole peeled garlic cloves to the pot. Sear the onion until caramelized, about 3-4 minutes, then stir in 1 tablespoon of dried Mexican oregano. Cook until fragrant, about 30 seconds.

4. 4

   Return the browned pork to the pot along with any accumulated juices. Add 1 cup of water or chicken stock and 2 bay leaves. Bring to a simmer, then reduce heat to low, partially cover with a lid, and braise gently for 2.5 to 3 hours, stirring occasionally. The pork is ready when it falls apart easily with a fork and the braising liquid has reduced by about half.

5. 5

   Increase the heat to medium-high and cook uncovered for the final 15-20 minutes, stirring frequently. You want the pork to become caramelized and crispy around the edges as the liquid evaporates — the meat should have golden, crispy bits. Taste and adjust salt as needed. Remove from heat.

6. 6

   While the pork finishes cooking, make the chile sauce. Toast 6 dried guajillo chiles and 4 dried arbol chiles in a dry 8-inch skillet over medium heat for about 30 seconds per side — you should smell their toasted, fruity aroma. Do not burn them. Transfer to a bowl and pour 0.75 cup of hot water over them. Let soak for 10 minutes until very soft.

7. 7

   Pour the softened chiles and their soaking liquid into a blender. Add 2 garlic cloves, 2 tablespoons of white vinegar, and 0.5 teaspoon of kosher salt. Blend on high until completely smooth, about 1-2 minutes. Strain through a fine-mesh strainer into a bowl, pressing gently to extract all the sauce and leave behind any tough chile skin bits. You should have a vibrant, pourable sauce.

8. 8

   Warm 12 corn tortillas by holding them directly over a gas flame for a few seconds per side, or stack them and wrap in a damp kitchen towel for 1 minute. This makes them pliable and brings out their corn flavor.

9. 9

   Transfer the shredded pork to a warm serving bowl. Drizzle generously with the poison sauce and toss gently to coat — use as much sauce as you like depending on your heat tolerance.

10. 10

    Build each taco by placing a warm tortilla on a plate, filling with a generous handful of the sauced pork, then topping with finely diced white onion and fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the top.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven
• paper towels
• 8-inch skillet
• blender
• fine-mesh strainer
• instant-read thermometer (optional but helpful for doneness)

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