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Michael Symon's Braised Chipotle Pork Butt Tacos

Braised Chipotle Pork Butt Michael Symon
Savory, spicy and simply sensational!
skill level
Easy
time
Over 120min
servings
24
cost
$
Contributed by :
This braised chipotle pork butt is so good you'll want second and third helpings!
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ingredients
  • For the Pork Butt:
  • 4 pounds Bone-in Pork Butt
  • 3 tablespoons Olive Oil
  • Salt
  • Freshly Ground Pepper
  • 1 Onion (sliced)
  • 3 cloves Garlic (sliced)
  • 1 tablespoon Cumin Seeds
  • 1 tablespoon Coriander Seeds
  • 2 Whole Chipotle Peppers in Adobo (drained)
  • 1 bottle Light Mexican Beer
  • 2 quarts Chicken Stock (hot)
  • For the Tacos:
  • Corn Tortillas
  • Pickled Red Onions
  • Fresh Cilantro (leaves only)
  • Queso Fresco (crumbled)
  • Avocado slices
  • Lime Wedges
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Pork Butt: Preheat oven to 300F.
  • 2
    4 pounds Bone-in Pork Butt
    Salt
    Freshly Ground Pepper
    Season the pork butt generously on all sides with salt and pepper.
  • 3
    3 tablespoons Olive Oil
    1 Onion (sliced)
    3 cloves Garlic (sliced)
    1 tablespoon Cumin Seeds
    1 tablespoon Coriander Seeds
    Pinch of Salt
    In a large dutch oven over medium-high heat, heat oil until smoking and sear the butt on all sides. Remove from pan and add the onions, garlic, coriander, cumin, a pinch of salt, and more olive oil, if necessary, and cook until the onions have softened, about 3 minutes.
  • 4
    2 Whole Chipotle Peppers in Adobo (drained)
    1 bottle Light Mexican Beer
    Deglaze the pan by pouring in the beer, add the chipotle peppers, place the butt back into the dutch oven, and then bring it to boil.
  • 5
    2 quarts Chicken Stock (hot)
    Add the chicken stock to pan to come 3/4ths the way up the pork butt, roughly two quarts.
  • 6
      
    Bring the stock to a boil, then cover with lid and place into hot oven.
  • 7
       
    Braise the butt for about 3 1/2 hours, or until fork tender.
  • 8
    Corn Tortillas
    Pickled Red Onions
    Fresh Cilantro (leaves only)
    Queso Fresco (crumbled)
    Avocado slices
    Lime Wedges
    For the Tacos: Remove the pork butt from the dutch oven and using two forks, shred the meat.
  • 9
    Warm the tortillas and arrange accompaniments in bowls. Build tacos as desired. Serve with lime wedges.
 
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