Chile and Beer Braised Pork

This recipe is great for so many things.. we turned it into tacos (recipe below), chilaquiles, and pizza (recipe to follow). I’m also guilty of stealing late night bites out of the fridge. It’s seriously that good. The options are endless, just use your imagination and whatever you may have in the fridge & pantry. What’s also nice is that you can prepare according to the season and your schedule.. the pork can be cooked on the stove top, in the oven, or via a slow cooker while you’re at work.


  • 3 large dried ancho chiles
  • 2 large dried red chiles (your choice, I used New Mexico chiles)
  • 2-3 dried chiles de arbol
  • 2 tbs brown sugar
  • 2 tbs lime juice
  • 10 ounces dark beer (I used Negra Modelo)
  • 1 large onion, chopped
  • 4 cloves of garlic
  • 2 bay leaves
  • 2 tsp oregano
  • 3 tsp cumin
  • 1 tsp coriander
  • 1 tsp allspice
  • 1 12-ounce can of tomato sauce (or canned tomatoes)
  • 1 4-5 lbs pork shoulder (or 2-3 smaller roasts – which is all we could find and it worked beautifully)
Taco Ingredients (all optional w/ the exception of tortillas):
  • corn or flour tortillas
  • your favorite salsa
  • radishes, cut into thing slices (a great crunchy texture addition)
  • avocado (creamy texture)
  • pickled onions (acidity)
  • cilantro (freshness)
  • fresh lime (freshness & acidity)
  • cotija cheese (a perfect salty addition)
  1. Remove the stem & seeds from the chiles and place them in a small bowl; cover with hot water; allow to steep until the soften up, about 20 to 30 minutes. Save the liquid.
  2. If you’ll be using an oven – preheat to 350F.
  3. Place 2 tbs of oil in a heavy pot (with a lid if you’re cooking on the stove top or in the oven).
  4. Add the onions and cook until soft, about 7 to 8 minutes; add the garlic, cumin, coriander, allspice, bay leaves, and oregano; cook until fragrant. Add the tomato sauce and cook ~5 minutes, stirring occasionally. Turn off the heat.
  5. Season the pork with salt and pepper.
  6. Place the chiles, lime juice, and sugar in a blender with 1 cup of the soaking liquid. Puree until it forms a smooth paste.
  7. Rub the pork with the chile mixture (marinate overnight, if possible).
  8. Add the pork with chile paste to the pan with the onions and pour in the beer. If using a slow cooker, add the onion mixture and the beer; place the pork in the slow cooker, cover, and turn to low.
  9. If cooking in the oven or on the stove top, bring the mixture to a boil, reduce to a simmer, and cover; allow to cook in the oven for ~2 1/2 hours; on the stove top this will take ~1 1/2 to 2 hours over a very low heat. If using the slow cooker, cook on high heat for 4-5 hours or on low heat for 7-8 hours.
  10. This dish is best made 1 day in advance and left overnight in the fridge. The flavors will meld beautifully and the fat will solidify on the top, allowing you to easily remove.
  11. Remove the pork and shred with two forks.
  12. Strain the braising liquid and save; this can be spooned over the pork for even more flavor.
Taco Time:
  1. Warm tortillas over a burner or in a heavy pan; use foil to keep tortillas warm.
  2. Create a taco station with all of the fixings.
  3. Allow guests to assemble tacos to their taste.
  4. Serve with micheladas and/or good Mexican beer

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Filed under Cooking with Beer, Pig Goodness, Recipes

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