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Braised Cinnamon Pork Tacos


Pork Filling

1/4

cup LAND O LAKES® Cinnamon Sugar Butter Spread

1

(2-pound) pork shoulder

1

tablespoon LAND O LAKES® Cinnamon Sugar Butter Spread

1

medium (1/2 cup) onion, chopped

1

small (1/2 cup) green bell pepper, chopped

1

jalapeño pepper, chopped

1

tablespoon ground cumin

1

(16-ounce) can fire roasted tomatoes

1

(14.5-ounce) can vegetable broth

1

teaspoon ground oregano

Hide Images

  • 1

    Heat oven to 275°F. Melt 1/4 cup Cinnamon Sugar Butter Spread in 8-quart ovenproof saucepan or Dutch oven over medium heat. Season pork with 1/2 teaspoon salt. Place pork into pan; brown meat on all sides. Remove pork from pan; set aside.

  • 2

    Reduce heat to medium; add 1 tablespoon Cinnamon Sugar Butter Spread to pan. Add onions, bell pepper, jalapeño pepper and garlic. Cook until vegetables are softened (4 to 5 minutes). Add cumin and chili powder; cook, stirring constantly, 1 minute. Add tomatoes, vegetable broth and oregano; stir to combine.

  • 3

    Return pork roast to pan. Bring mixture to a boil (4 to 6 minutes). Cover pan with lid; transfer pan to oven. Cook, turning roast over every 45 minutes, for 2 1/2 hours or until meat shreds easily with fork. Remove roast from pan; shred with forks.

  • 4

    Fill each tortilla with about 1/2 cup of pork mixture. Top with salsa and guacamole. Garnish with lime wedges, if desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
710mg
30%
Potassium
410mg
12%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
7%
Sugars
6g
Protein
27g
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Tender, shredded pork seasoned with Latin-inspired flavors makes the perfect filling for tacos.

Beer-Braised Pork Tacos Recipe

Preheat a large (7+ quart) slow cooker on the low setting for at least 20 minutes.

Pat the pork shoulder dry with paper towels and season it very well all over with salt and the pepper. Place a large skillet over medium-high heat, add the olive oil, and when the oil is shimmering, add the pork shoulder and sear it for 5 minutes per side, until golden. Transfer the pork to the slow cooker.

Reduce the heat to medium and add the lard to the skillet. Once it has melted, add the large-diced onion and the garlic cook for 5 minutes, until softening. Add this to the slow cooker, along with the coriander, cinnamon, lime juice, chipotle in adobo and the beer. Cover with the lid and cook on the low setting for 12 hours.

Place a large skillet over medium heat and add a touch of canola oil. Griddle the tortillas, one or two at a time, for a few seconds per side until warmed through and toasty. As you process through the tortillas, stack and place them in a resealable plastic bag to stay warm.

Put the braised pork in a serving vessel and serve with the warm tortillas, minced onion, Cotija, lime wedges and Tomatillo Salsa Verde, plus any other toppings you love on a taco.

Reprinted from The Chef and the Slow Cooker . Copyright © 2017 by Fried Pie, LLC. Photographs copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.


Coca-Cola braised carnitas

A few years ago, a Texas reader asked me for a carnitas recipe. I shared mine and she said that while they looked good, she was looking for one that used Coca-Cola and milk instead. She explained that she’d had them that way at a local restaurant and they were outstanding. With good intentions, I told her I’d look into it. But I became busy with other projects and sadly forgot about helping her find a recipe as well as the place where she had eaten them.

As is my tradition, each year I like to honor the teams that are playing in the Super Bowl with a timely and fun dish. Since the game is in Houston this year, I figured if I didn’t like either of the teams playing, I would celebrate my hometown. Then the Atlanta Falcons secured a slot in the game. Ordinarily, I’m not a Falcons fan but they did beat Green Bay, a team I was annoyed with since they narrowly edged out the Cowboys. Plus, the Falcons are from the South and I also have a few friends who live there, so deciding to cheer for them was an easy decision.

Now, when I think of Atlanta cuisine, two things immediately come to mind—peaches and Coca-Cola. While peaches are best served in the summer when they’re in season, there are lots of fun things you can do with Coca-Cola any time of year. And while I was pondering recipes, I remembered that carnitas request from long ago. A quick search lead me to a book called Houston Classic Mexican Recipes, which included a Coca-Cola carnitas attributed to Santos—The Taste of Mexico, which is no longer open. While I had no idea if it was the same restaurant that woman had hers, I figured it would be a good starting point in coming up with my own.

The book’s recipe called for Coke, of course. It didn’t specify Mexican Coke, but using this cane sugar version of the drink seemed like a good idea. I kept the cinnamon and milk, but swapped fresh garlic for powder and ground allspice for clove. To brighten it up, I also splashed in freshly squeezed orange juice and lime juice, and threw in some chipotle chile powder for heat and smoke.

When it came to cooking the carnitas, the book had you stirring and adding ingredients throughout the process, but I prefer my tried-and-true method, which requires little interaction. So, I threw everything into the pot at the beginning, placed it at a low simmer, and then walked away for a couple of hours. After the meat was tender, I turned up the heat to reduce the liquid, and after a few stirs, I had crisp, succulent bites of pork.

If you’re a fan of my other carnitas recipe, you may be wondering how these are different. Well, there is a more pronounced sweetness, from the Coca-Cola but also from the addition of warm spices such as cinnamon and allspice. Though that sweetness paired with the smokiness of the chipotle gives these carnitas a slight hint of bacon, which is never a bad thing at all.

These are a rich dish, which makes them perfect for winter. They’re also versatile, as you can throw them on top of nachos, spoon them into queso, or nestle them into tortillas along with guacamole and sour cream for excellent tacos. No matter how you enjoy them, however, everyone wins.


Beer-Braised Pulled Pork Tacos

If I had to pick one thing I to eat everyday for the rest of my life it could just very well be a taco. Seriously, this is like the perfect meal wrapped up in a delicious corn tortilla. You have your protein, veggies, dairy and starches all covered. Beef, chicken, fish, veggie, pork tacos…I love them all. And THESE Beer-Braised Pulled Pork Tacos are to die for. The pulled pork is melt-in-your-mouth tender and SO flavorful (and really easy to make- you just need some time for it to get tender in the oven). The crunchy slaw, cool guacamole and tangy pico de gallo round out this perfect taco!


Recipe: Citrus-Braised Pork Tacos

I saw this recipe for a practical, at-home cochinita pibil on Cook’s Country and had to make it. Traditionally this meal is made by slow roasting a pig wrapped in banana leaves in a pit outdoors. Since most of us don’t have any of those things, the geniuses at Cook’s Country came up with a recipe that can actually be made by any home chef. All you need in the following ingredients and a dutch oven.

Recipe: Cook’s Country Citrus-Braised Pork Tacos (original recipe here (log in may be required so here’s another recipe link) Cook’s Country video segment on the recipe can be viewed here)
One 2.5-3 lb. boneless pork butt roast, cut into 1-inch pieces
2 tbsp. vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 tsp. cumin
1 tsp. oregano
1/2 tsp. allspice
1/2 tsp. cinnamon
1/3 cup tomato paste
1.5 cups water
1 cup orange juice (or 1/4 cup frozen OJ concentrate)
3 tbsp. distilled white vinegar
1.5 tbsp. Worcestershire sauce
5 bay leaves
Salt & pepper

Extras & Toppings:
Tortillas
Pickled onions
Pepper jack cheese
Pineapple
Limes
Sour cream
Salsa
Any other tacos topping you like!

Start by prepping all of the veggies and the meat.

In your dutch oven heat the vegetable oil over medium-high heat. Add the onions and cook until they soften and start to turn brown. Next add the garlic and spices, and cook together for 2-3 minutes. Add the tomato paste and cook together for 4-5 minutes, until the tomato paste starts to brown and stick to the bottom of the pot.

Add all of the liquids and the pork. Stir to thoroughly combine and bring to a boil. Once boiling, carefully place the whole dutch oven – uncovered – in a 300 degree oven for 2 hours, stirring every 30 minutes or so.

When the pork is done, it will be perfectly browned and the sauce will be reduced by about half. You can shred up the pork with a potato masher or two forks. I like to leave in chunks though it’s so tender, it’s going to fall apart no matter what.

Prepare your tortillas and toppings! We like pepper jack cheese, pickled onions, pineapple, and lime on these tacos but you do you.

Aren’t they pretty? Well the taste is unreal. One of my favorite recipes of all time, for sure. I can’t wait to make this again ASAP!


Overnight Marinade

You don’t need to marinade the beef overnight in adobo sauce but that is traditional and it will increase the flavour of the stew.

A pressure cooker will yield a more flavourful broth than a traditional stew or dutch-oven preparation and you can likely skip the overnight marinade if you use this method.

If you’re short on time, you can skip the marinade and still get great results.

If you do have the time, marinate the beef overnight in the sauce but be sure to let the adobo sauce cool first before adding it to the raw meat. Marinated meats should always be kept completely cool otherwise you run the risk of leaving the meat in the danger zone and increasing the chance of unwanted bacteria growth.


Braised pork belly (红烧肉/hong shao rou/red cooked pork)

Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture.


Any beer will work in this recipe as braising is a very forgiving cooking method. Different beer will alter the flavor ever so slightly. Because this is a Mexican dish we do recommend using a Mexican beer, and we prefer it is a light beer like Tecate, Dos Equis, Corona Extra, or Montejo.

If you don’t want to use beer in this recipe you can use chicken broth, ginger ale, white grape juice, beef broth, apple juice, apple cider, root beer, or coca cola.

If you like this recipe you may also be interested in one of our other amazing Mexican meat recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


  • 1 small cooked sweet potato ( see instructions for pork above)
  • 1 cup sour cream
  • 1 lime (juiced)
  • 1 teaspoon chipotle powder
  • 1/4 cup milk
  • Salt and pepper, to taste

When cool enough to handle, remove sweet potato from skin and put in a small bowl. With an immersion blender or fork, whisk in the sour cream, lime juice, chipotle and milk to desired consistency, you may need more or less milk depending on the size and water content of the sweet potato. Season to taste with salt and pepper.


Braised Cinnamon Pork Tacos - Recipes

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CITRUS BRAISED PORK TACOS

CITRUS BRAISED PORK TACOS


CITRUS BRAISED PORK TACOS
November 16, 2016 By Adell Leave a Comment


These citrus braised pork tacos are topped with pickled red onions and a sweet & spicy sauce! These tacos have the best flavor! Can be made in the oven, slow cooker or electric pressure cooker!

This is another recipe courtesy of the totally awesome Cook’s Country Magazine. The Christmas gift that gave all year! The best kind of gift. So this summer we went to Bear Lake in Utah with my husbands family. This was one of the recipes we made while we were there. It was a total hit. The pork flavor is just so good! It’s a deep citrus flavor with tomato past and some really good spices like cinnamon and cumin. I’m telling you, it’s worth the little extra time and ingredients. I am not a huge pork person actually but this recipe has become a fast favorite. I’ve made it in the slow cooker and my new electric pressure cooker!

I was able to snag the Instant Pot for a great deal on Amazon Prime day and it has not disappointed! I bet they will have a great Black Friday or Cyber Monday deal coming up too. I have been trying lots of recipes in it and hope to share more soon. So this recipe can actually be made 3 ways. The first time I made it in a slow cooker. And the second time I made it in my electric pressure cooker. The original recipe starts on the stove top in a dutch oven and finishes in the oven.

I have this dutch oven, I love it so much! So next time I make this, I am going to make it in my dutch oven and report an update! Really however you wanna make it, just do it ok? Please?! The pickled onions are so good too. They turn a bright pretty pink color and you can use the leftovers (if you have any) on sandwiches!

Can we talk about the sauce for a quick second? It’s awesome orange color is from the carrot. You boil it with a tomato and a few other ingredients till soft, then blend it all up! You don’t need a ton on your taco cause it is HOT! I loved it but if you are spice adverse, just use a jalapeño or two. I’ve made it both ways and actually enjoyed the habanero best. But I like spicy food! I only used half of a habanero, those things are hot. But it goes so well with the onions and pork.

This is such a simple taco, pork, pickled onions and a nice spicy sauce with so much flavor. If you have leftover pork, it’s great on nachos or quesadillas too! (Also, I can’t ever say the word quesadilla without thinking of Napoleon Dynamite) Enjoy!