Braised Pork Shoulder Tacos with Charred Pineapple Salsa

Braising the pork shoulder for these tacos in light beer and citrus makes it fork tender, while the chipotle peppers in adobo add a touch of heat and rich, smoky flavor. Shredding the pork at the end and roasting on high heat crisps the edges for a flavour reminiscent of carnitas. Serve it tableside directly from the braiser along with the charred pineapple salad, avocado yogurt, and plenty of warm tortillas so everyone can assemble their own tacos creations. 

The Braiser is the ideal piece of cookware for this recipe, tenderizing the pork shoulder on a gentle simmer. Featuring a domed lid and shallow surface, this versatile piece of cookware has been carefully crafted to expose ingredients to a wet- and dry heat source as they slow-cook in aromatic liquid. 

Our Braised Pork Shoulder Tacos with Charred Pineapple Salsa makes for a show-stopping main course fit for any dinner party and can quickly become a staple in your household. This recipe goes from stovetop to table in just under three hours, serving between six and eight portions at a time. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!

Preheat oven to 350°F. Season pork shoulder pieces all over with salt.

Heat oil in a Braiser set over medium-high heat until it is shimmering, about 5 minutes. Working in batches, add some of the pork shoulder pieces in a single layer to the pan, making sure not to crowd the pan. Cook the pork undisturbed until the bottom of each piece is browned and releases easily, about 6-8 minutes. Flip and cook for another 4-5 minutes longer. Remove pork from the pan and set aside on a plate.

Reduce heat to medium. Add the pineapple to the pan and cook until charred in spots, about 3-4 minutes. Remove 1 cup of the pineapple and place 1/2 cup in a Mini Cocotte for topping the tacos and set aside. Place the other 1/2 cup in a small mixing bowl and add 1/2 cup of the chopped onion to make the salsa.

Add remaining chopped onion and garlic to the braiser. Cook until the onions are softened, about 6 minutes. Add the beer and cook for 1 minute, scraping up any browned bits on the bottom of the pan. Finely chop 3 chipotle peppers and add them to the braiser along with 3 tablespoons of adobo sauce. Add the juice from 3 limes to the pan, along with the pork pieces and any accumulated juices on the plate. Add enough water to nearly cover the pork (about 1 cup). Bring to a boil, then cover. Place pan in preheated oven and braise undisturbed for 2 hours, or until pork is completely tender.

Meanwhile, make the pineapple salsa. Place the pineapple onion mixture in the bowl of a food processor fitted with a metal blade. Add the tomatoes, 1 chipotle pepper, 1 tablespoon adobo sauce and juice of 1/2 lime. Pulse until salsa is finely chopped, and season to taste with salt and pepper. Set aside. Rinse out food processor.

Place avocado, Greek yogurt, and juice from remaining 1/2 lime in the bowl of the food processor. Puree until smooth, and season to taste with salt and pepper. Set aside.

When pork is tender, increase oven temperature to 425°F. Remove the lid from the braiser and use a fork to pull pieces of the pork apart. Roast uncovered until the pork is starting to brown and crisp, about 10 minutes. Remove braiser from the oven.

To assemble the tacos, spread a layer of the avocado yogurt on a tortilla. Top with some of the pork, some of the reserved pineapple and a spoonful of salsa. Garnish with the chopped cilantro.