WEEKDAYS 1e|12c|p

Braised Chipotle Pork Butt Tacos

Braised Chipotle Pork Butt Michael Symon
If you like braised pork butts and cannot lie, than these tacos are the truth serum for you! Savory, spicy and simply sensational! They're so good you'll want second and third helpings!
skill level
Easy
time
Over 120min
servings
24
cost
$
Contributed by :
If you like braised pork butts and cannot lie, than these tacos are the truth serum for you! Savory, spicy and simply sensational! They're 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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