Equipment
* optional
Ingredients
Pork and Seasoning
- 1500 g pork shoulder, boneless, cut into 5cm cubes
- 15 g kosher salt
- 5 g black pepper, freshly ground
- 30 ml vegetable oil
Aromatics and Braising Liquid
- 1 white onion, diced
- 6 garlic, minced
- 1 jalapeno, halved and seeded
- 355 ml mexican lager beer
- 250 ml chicken broth, low-sodium
- 1 orange, juiced
- 1 lime, juiced
- 5 g ground cumin
- 3 g dried oregano
- 2 bay leaf
For Serving
- 16 corn tortillas, warmed
- 1 white onion, finely chopped
- 30 g fresh cilantro, chopped
- 2 lime, cut into wedges
Nutrition (per serving)
Method
Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). Pat the pork shoulder cubes completely dry with paper towels and toss evenly with kosher salt and black pepper.
Heat the vegetable oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the pork cubes until heavily browned on at least two sides. Transfer the browned pork to a plate.
Reduce the heat to medium. Add the diced onion, minced garlic, and halved jalapeno to the Dutch oven. Cook until the onions are softened and the garlic is fragrant.
Pour in the Mexican lager to deglaze the pot. Use a wooden spoon to firmly scrape up all the browned bits from the bottom of the pot, as these contain crucial flavor.
Return the browned pork and any resting juices to the pot. Add the chicken broth, orange juice, squeezed orange halves, lime juice, cumin, oregano, and bay leaves. The liquid should come about halfway up the sides of the meat.
Bring the liquid to a simmer, then cover the Dutch oven tightly with its lid. Transfer to the preheated oven and braise for 2.5 to 3 hours, or until the pork yields entirely to gentle pressure from a fork. The internal temperature of the pork should reach at least 90 degrees Celsius (195 degrees Fahrenheit).
Carefully remove the Dutch oven from the oven. Using a slotted spoon or tongs, transfer the pork chunks to a large cutting board or rimmed baking sheet. Discard the orange halves, jalapeno, and bay leaves.
Use two forks to shred the warm pork into bite-sized pieces. Remove any excessively large pieces of unrendered fat.
Skim the excess fat from the surface of the remaining braising liquid. Place the pot back on the stove over high heat and reduce the liquid by half to concentrate the flavors.
To serve, heat a skillet over medium-high heat. Add a portion of the shredded pork along with a ladle of the reduced braising liquid. Cook until the liquid evaporates and the bottom edges of the pork become intensely caramelized and crisp.
Serve the crisped pork immediately in warmed corn tortillas, garnished heavily with chopped white onion, fresh cilantro, and a squeeze of fresh lime juice.
Chef's Notes
- Searing the pork before braising is non-negotiable. The Maillard reaction developed in the Dutch oven creates a foundational depth of flavor that cannot be replicated by boiling.
- Mexican oregano has a completely different flavor profile than Mediterranean oregano. It brings bright, citrusy, and subtly floral notes that cut through the richness of the pork.
- Do not skip reducing the braising liquid at the end. It transforms from a watery broth into an intense, flavor-packed glaze that coats the meat when crisping.
- If you have the time, let the shredded pork cool completely in its own braising liquid overnight. The meat will absorb much of the surrounding liquid as its fibers relax, resulting in drastically more flavorful tacos the next day.
Storage
Refrigerator: 4 days — Store pork and reduced braising liquid in separate airtight containers.
Freezer: 3 months — Freeze shredded pork submerged in its braising liquid to prevent freezer burn.
Reheating: Thaw if frozen. Pan-fry in a skillet over medium-high heat with a splash of reserved liquid until crispy and warmed through.
