Avocado Cantina’s Braised Pork Tacos Recipe

Celebrate Cinco de Mayo this week with a delicious recipe from the Palm Beach Gardens cantina

Braised Pork Tacos. Photo by Tara Koenke
Braised Pork Tacos. Photo by Tara Koenke

Braised Pork Tacos

Braised Pork 


1 (4 to 5 lb.) boneless pork shoulder

2 tbsp. vegetable oil

2 tbsp. extra virgin olive oil

2 onions, cut into wedges, root end attached

4 large cloves garlic, crushed

1 1/2 tsp. chopped oregano leaves, half a palmful

1 red chili pepper, thinly sliced

2 bay leaves

1 (12 oz.) bottle Mexican beer

2 cups chicken stock

4 oranges, juiced about 2 cups

Salt and freshly ground black pepper

Preheat the oven to 325 degrees Fahrenheit. Season the pork generously with salt and pepper and let sit at room temperature for 30 minutes. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown on all sides, about 10 to 12 minutes. Move the pork to a plate and reserve.

Turn heat down to medium-high and add the extra virgin olive oil to the pot. Add the onions, garlic, salt, pepper, oregano, chili pepper, and bay leaves, and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. 

Fruit Salsa 


Diced apple

Diced pineapple


Fresh lime juice

Chopped cilantro

Diced red onion

Tomatillo Sauce 


Roasted tomatillo

Diced red onion


Blend tomatillo, red onion, and jalapeño in a blender. Slowly add olive oil and lime juice. Heat tortillas until warm. Place flat on a plate and top with shredded pork, fruit salsa, tomatillo sauce. Place braised pork in a flour tortilla and top with fruit salsa and drizzle with tomatillo sauce

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