Savory Braised Pork Tacos
Experience the bold flavors of Taco Tuesday with tender braised pork, topped with a refreshing avocado and apple/radish pico de gallo, sprinkled with crumbly cotija cheese. Drizzled with zesty house salsa and a dollop of crème, these tacos are a fiesta of textures and tastes, guaranteed to please every palate!
ingredients
- 2 lbs pork shoulder, cut into large chunks
- 2 cups chicken broth
- 1 cup diced onion
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado, diced
- 1 apple, diced
- 1 cup radishes, thinly sliced
- 1/4 cup cilantro, chopped
- 1 cup cotija cheese, crumbled
- 1 cup house salsa (store-bought or homemade)
- 1/2 cup crème fraiche
steps
- 1.
In a large pot, heat a splash of oil over medium-high heat.
- 2.
Season the pork with salt, pepper, chili powder, cumin, and paprika, then sear the chunks in the pot until browned on all sides.
- 3.
Add the diced onion and garlic; sauté until fragrant.
- 4.
Pour in the chicken broth, cover the pot, and simmer for about 2-3 hours, until the pork is fall-apart tender.
- 5.
While the pork cooks, prepare the pico: combine diced avocado, apple, radishes, and cilantro in a bowl. Season to taste.
- 6.
Once the pork is ready, shred it using two forks and return it to the pot to soak in the juices.
- 7.
Warm the corn tortillas on a dry skillet or grill until pliable.
- 8.
Assemble the tacos by layering the braised pork, apple/radish pico, cotija cheese, a drizzle of salsa, and a dollop of crème.
- 9.
Serve immediately and enjoy the burst of flavors!
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