RICARDO: Braised Pork Tacos

Hear Chef Ricardo with Andrew every Wednesday morning at 8:20 am. His weekly recipe is published at CJAD.com  







Braised Pork

  • 1 boneless pork shoulder roast, about 2 1/2 lbs (1.2 kg)
  • 1 can 10 oz (284 ml) beef consommé
  • 1 can 14 oz (398 ml) crushed tomatoes
  • 1/4 cup (60 ml) lime juice
  • 1/4 cup (60 ml) orange juice
  • 1/4 cup (60 ml) fresh cilantro, chopped
  • 8 cloves garlic, chopped
  • 1 tablespoon (15 ml) ground chipotle pepper (see note)
  • 1 tablespoon (15 ml) chili powder
  • 1/2 teaspoon (2.5 ml) allspice
  • Salt and pepper

Fresh Tomato Salsa (Pico de Gallo)

  • 2 large tomatoes, diced
  • 1/4 cup (60 ml) chopped onion
  • 2 tablespoons (30 ml) lime juice
  • 2 tablespoons (30 ml) chopped fresh cilantro


  • 12 taco shells
  • 2 cups (500 ml) shredded iceberg lettuce
  • Sour cream, to taste
  • Crumbled Queso fresco or feta cheese, to taste


  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). 

Braised Pork

  1. Untie the roast and remove as mush fat as possible. Cut into five pieces.
  2. In an ovenproof pan, combine all the ingredients and bring to a boil. Cover and bake for about 3 hours or until the meat is very tender and falls apart with a fork. Season with salt and pepper.
  3. With a fork, shred the meat. Adjust the seasoning. Keep warm.

Fresh Tomato Salsa (Pico de Gallo)

  1. In a bowl, combine all the ingredients. Season with salt and pepper. Let stand for about 10 minutes. Drain.


  1. Fill the shells with the meat mixture, lettuce, tomato salsa, sour cream, and cheese.



  • If you cannot find ground chipotle pepper, you can replace it with the same amount of chipotle Tabasco sauce.
  • Queso fresco cheese has a grainy texture reminiscent of feta. However, it is much less salty.
  • Do not confuse Tex-Mex tacos with Mexican tacos. The American version, mostly served in crispy tacos, are sweeter and topped with more ingredients.