Best 7 Wine Braised Pork Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with the delectable flavors of Wine-Braised Pork Tacos, a culinary masterpiece that blends the richness of slow-cooked pulled pork with a symphony of zesty spices and the freshness of crisp tortillas. Embark on a culinary journey as we explore the tantalizing recipes featured in this article, each promising a unique taste sensation. Discover the secrets to creating the perfect pulled pork, infused with the aromatic essence of red wine, succulent and fall-off-the-bone tender. Learn the art of crafting tantalizing toppings and salsas, from the classic pico de gallo to the creamy avocado crema, each adding a layer of flavor that elevates the tacos to a gourmet experience. Whether you prefer the smoky allure of chipotle or the tangy kick of pickled onions, this article equips you with the knowledge to customize your tacos to suit your palate. Dive into the world of Wine-Braised Pork Tacos, where every bite is an explosion of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield about 24 tacos

Number Of Ingredients 29

2 ancho chiles
2 dried chipotle chiles
3 tablespoons extra-virgin olive oil
1 (3 to 5 pound) bone-in pork shoulder
Salt and pepper
2 onions, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 tablespoon ground cumin
4 sprigs thyme
1 bay leaf
1 (28-ounce) can whole tomatoes, drained and hand crushed
1 orange, halved
1 lime, halved
Corn tortillas, recipe follows
Avocado, sliced thin, for garnish
Radishes, sliced thin, for garnish
Tomatillo Salsa Verde, for garnish, recipe follows
4 cups masa harina
1 teaspoon salt
2 cups warm water
2 teaspoons honey
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
3 garlic cloves
1 tablespoon kosher salt
1/2 bunch fresh cilantro leaves, coarsely chopped
1 lime, juiced

Steps:

  • Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
  • Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
  • Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
  • Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
  • Yield: 20 (6-inch) tortillas
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
  • Yield: 2 cups

SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Rachael Ray : Food Network

Time 4h45m

Yield 4 servings

Number Of Ingredients 21

1 (4 to 5 pound) boneless pork shoulder
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 onions, cut into wedges, root end attached
4 large cloves garlic, crushed
1 1/2 teaspoons chopped oregano leaves, half a palmful
2 red chiles, thinly sliced
4 bay leaves
1 (12-ounce) bottle Mexican beer
2 cups chicken stock
4 oranges, juiced about 2 cups
1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
2 limes, juiced
1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
2 small red onions, thinly sliced
1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

Steps:

  • Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, 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, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
  • Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 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 2 forks.
  • Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
  • While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
  • To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

EASY PORK TACOS



Easy Pork Tacos image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 package Curly's Sauceless Pork (or Curly's Sauceless Chicken if preferred)
1 medium onion chopped
1 packet of taco seasoning
1 cup water
1 package Taco Shells (hard or soft)
Optional Toppings: Lettuce, Onion, Tomato, Salsa, Cheese, Avocado

Steps:

  • In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings.
  • Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning.

CHIPOTLE-BRAISED PORK TACOS



Chipotle-Braised Pork Tacos image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 Spanish onion, halved and thinly sliced
Kosher salt
4 cloves garlic, smashed and peeled
1/2 bunch fresh cilantro, leaves and stems separated, plus more leaves for garnish
1 tablespoon tomato paste
1 chipotle en adobo sauce, minced, plus 1 teaspoon adobo sauce
1 1/2 pounds pork shoulder, sliced into thin strips
6 ounces lager beer, such as Tecate
1/4 cup chicken stock
Zest of 2 limes, 1/2 cup freshly squeezed juice, plus lime wedges for garnish
6 ounces masa dough
Nonstick cooking spray
1/2 cup shredded queso fresco, for garnish

Steps:

  • Heat the olive oil in a medium Dutch oven over medium-high heat. Add the onion, season with some salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cilantro stems and cook, stirring once or twice, until softened, about 3 minutes. Stir in the tomato paste, chipotle and adobo sauce.
  • Season the pork with some salt, add it to the Dutch oven and cook, stirring once or twice, until golden brown on all sides, about 5 minutes. Stir in the beer, scraping any browned bits from the bottom of the pan. Stir in the chicken stock and lime zest and juice and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pork is fork-tender, about 30 minutes.
  • Meanwhile, using your hands, shape the masa into 6 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary.
  • Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the pork.
  • Taste the pork and adjust the seasoning as needed. Fold some pork in each tortilla and top with the queso fresco, some cilantro and a squeeze of lime.

BRAISED PORK WITH RED WINE



Braised Pork With Red Wine image

This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish

Steps:

  • Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
  • Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  • Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams

SLOW-ROASTED PORK FOR TACOS



Slow-Roasted Pork for Tacos image

To make tacos for a crowd, you can't do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won't go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don't lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 10

10 cloves garlic, peeled
2 pounds pork shoulder, preferably boneless and in one piece
1/2 teaspoon peppercorns
1 teaspoon fresh oregano (or use dried Mexican oregano)
1 teaspoon cumin seeds
1 inch cinnamon stick
1 teaspoon coriander seed
1 teaspoon salt
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice

Steps:

  • Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
  • Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
  • Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
  • At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 292 milligrams, Sugar 0 grams

Tips:

  • Choose the right cut of pork: Pork shoulder is the best cut for braising because it's tough and has a lot of connective tissue that breaks down and becomes tender when cooked slowly in liquid.
  • Brown the pork before braising: Browning the pork before braising gives it a rich, caramelized flavor. Be sure to brown the pork in batches so that you don't overcrowd the pan and steam the meat.
  • Use a good quality wine: The wine you use for braising should be one that you would enjoy drinking. A dry red wine like Cabernet Sauvignon or Merlot is a good choice.
  • Add plenty of aromatics: Aromatics like onions, garlic, carrots, and celery add flavor to the braising liquid. You can also add herbs like thyme, rosemary, and bay leaves.
  • Braise the pork for at least 2 hours: The longer you braise the pork, the more tender it will become. Braise the pork for at least 2 hours, or until it is fall-apart tender.
  • Make the tacos ahead of time: The pork tacos can be made ahead of time and reheated when you're ready to serve. This makes them a great option for busy weeknights.

Conclusion:

Wine-braised pork tacos are a delicious and easy-to-make meal that is perfect for any occasion. The pork is braised in a flavorful wine sauce until it is fall-apart tender, and then it is shredded and served on tortillas with your favorite toppings. These tacos are sure to be a hit with your family and friends!

Related Topics