Tacos (pork Or Brisket) Recipe

Seasoning

Pat the chosen protein dry with paper towels. Sprinkle kosher salt and freshly ground black pepper evenly over all surfaces and let rest at room temperature while you prepare the braising liquid (15–20 minutes).

Sear

Preheat oven to 300°F (150°C). In a large Dutch oven or ovenproof heavy pot, heat 2 tbs olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pieces on all sides until deeply browned, about 3–4 minutes per side. Transfer seared pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the pot and cook until soft and starting to brown, about 6–8 minutes. Add the smashed garlic and cook 1 minute until fragrant.

Build sauce

Stir in chopped chipotle peppers in adobo, ancho or guajillo powder, cumin, dried oregano, and bay leaves. Cook 30–45 seconds to bloom the spices. Add orange juice, lime juice and 1 cup of stock, scraping up browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer.

Return meat & braise

Return the seared meat to the pot, nestling pieces into the liquid. Add remaining cup of stock so the liquid comes about halfway up the meat (add more stock or water if needed). Bring back to a gentle simmer, cover with lid, then transfer to the preheated oven. Braise until the meat is very tender and easily shredded with a fork: about 2.5–3 hours for pork shoulder, or 3–4 hours for brisket depending on size and oven. Check once halfway and spoon braising liquid over the meat. If surface becomes too dry add 1/4 cup water or stock.

Shred & reduce sauce

Carefully remove the pot from the oven. Transfer meat to a cutting board and let rest 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding bay leaves. Meanwhile, place the pot with the braising liquid on the stove over medium-high; skim off any excess fat, bring to a simmer and reduce until slightly thickened about 8–12 minutes. Taste and adjust seasoning with salt, pepper, or a splash more lime juice. Return shredded meat to the pot and toss in the reduced sauce to coat. If desired, stir in the optional finishing oil and smoked paprika for a glossy, slightly smoky finish.

Warm tortillas

Heat a cast-iron skillet or nonstick pan over medium-high. Lightly brush tortillas with a bit of vegetable oil or butter and warm 20–30 seconds per side until pliable and lightly charred at the edges. Keep warm wrapped in a clean kitchen towel or in a tortilla warmer.

Assemble tacos

Place 2–3 tablespoons of shredded pork or brisket on each warmed tortilla (adjust to taste). Top with finely diced white onion, chopped cilantro, sliced radishes, crumbled cotija (if using), and a spoonful of salsa. Serve with lime wedges and pickled red onion on the side.

For best results, have toppings prepared before meat finishes. Quick pickled red onion: thinly slice 1 small red onion and submerge in a mixture of 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar and 1 tsp salt for at least 20 minutes. Prepare cilantro and lime wedges. Offer salsa verde or roja warmed slightly.

Serve tacos immediately while warm. Leftover braised meat stores well in the refrigerator for up to 4 days or freezes up to 3 months. Reheat gently in a skillet with a splash of stock or water to keep meat moist.