Transform Tacos With Cider Braised Pork

November 10, 2015
The meat cooks low and slow and ends up fork tender and super flavorful.
Dan Whalen
Cider Braised Pork Tacos | WGBH | Craving Boston

Cider braised pork, spicy sweet potato chipotle crema and carmelized brussels sprouts come together in soft flour tortillas. The meat cooks low and slow and ends up fork tender and super flavorful. Save yourself time by cooking the sweet potato for the crema alongside the pork.

Cider Braised Pork

Preparation time 
20 minutes
Cooking time 
6 hours
1 Large Onion (halved and sliced)
1 apple (cored and chopped into 1 inch pieces )
3 cloves garlic
1 teaspoon chipotle powder
1 teaspoon cinnamon
1 4 lb boneless pork shoulder
  salt and pepper, to taste
12 ounces hard apple cider
1 1/2 cups fresh apple cider
1 sweet potato (foil wrapped )

1. Preheat oven to 325. Spread the onions, apples and garlic on the bottom of a large dutch oven or baking dish and toss with the chipotle and cinnamon to coat. Season the pork liberally with salt and pepper and place on top of the onion mixture. Pour both the ciders over the pork and place uncovered in the oven. Every hour or so, spoon some liquid along with the onions and apple chunks onto the top of the roast to baste it.

2. Halfway through cooking (about 2 1/2 hours) place the foil wrapped sweet potato in the oven alongside the pork. Remove when it can be easily pierced with a fork (about 1 1/2 hours).

3. The pork is ready when it can be easily shredded with a fork, (about 5-6 hours). Remove from the oven along with the sweet potato and put the sweet potato aside for the crema. Spoon off excess fat and shred the meat into the liquid, removing any skin and bone.

Browned Brussels Sprouts

20 Brussels sprouts (any brown leaves removed, halved and thinly sliced)
1 tablespoon olive oil
  salt and pepper, to taste

Spread sliced sprouts on a small baking sheet. Toss with olive oil, salt and pepper and broil on high for about 7-10 minutes until some of the sprouts get nicely browned. Check them about halfway through the cooking to make sure they are cooking evenly, and stir if necessary.

Sweet Potato Crema

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.

Make Your Tacos

24 soft corn taco shells
  cider braised pork
  browned brussels sprouts

Heat the taco shells according to package instructions—in a dry frying pan, the oven, or microwave. Add some pork to each taco and top with the crema and Brussels sprouts

  • November 10, 2015