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 flavor reminiscent of carnitas. Serve it tableside directly from the braiser along with the charred pineapple salsa, avocado yogurt and plenty of warm tortillas so everyone can assemble their own taco creations.

5 pounds pork shoulder, cut into 1 to 2-inch pieces

Kosher salt

2 tablespoons neutral oil, such as safflower or canola

3 cups diced pineapple

1 large onion, chopped and divided

5 cloves garlic, sliced and divided

1 bottle light beer, such as lager or pilsner

1 7-ounce can chipotle peppers in adobo sauce, divided

4 limes, divided

2 plum tomatoes, seeded and chopped

Freshly ground black pepper

1 avocado, pitted and mashed

2 tablespoons Greek yogurt

Corn or flour tortillas

Fresh cilantro, chopped

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Equipment List

Signature Braiser

Silicone Handle Grips

Magnetic Wooden Trivet

Stainless Steel Mixing Bowls with Silicone Lids, Set of 3

Craft Series Medium Spatula

Revolution Wood Scraping Spoon

Revolution Locking Tongs

Chef’s Knife

Mini Round Cocotte

Salt Mill

Pepper Mill

Stainless Steel Measuring Spoons

Stainless Steel Measuring Cups

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.