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Braised Pork Taco Recipe

You know what I love? Like LOVE love? Braised pork! The delicious flavor of a cut of braised pork is never matched, and rarely ever even rivaled. Several times a year, I buy a large pork roast and do various things with it. This time I created a braised pork taco recipe that I paired with sautéed bell peppers and onions along with a mango and avocado salsa.


If that salsa looks and sounds familiar, it’s because it is! I used a slightly different version of it last week paired with the blackened salmon. But actually, this is the original version that I created, and it served as the inspiration and basis for the salsa that accompanied the salmon. The only real difference between the two is the addition of jalapeño for the salmon version.

Braising pork is something that I enjoy doing. For me, it’s a slow and relaxing process. And bonus – it’s really easy. The roast takes a mere 15 minutes to trim, season, sear and get into the oven. After that it’s smooth sailing in the oven for the next four hours. The only real maintenance that needs to be done is flipping the roast mid-way through the cooking period. How’s that for set-it-and-forget-it?


While the pork is braising, there’s ample time leftover for preparing and cooking the peppers and onions. Here I used a blend of tri-colored bell peppers. The nicer, tastier colored bell peppers were on sale one week so I decided to use them with this braised pork taco dish.


Normally I don’t do sautéed peppers and onions for pork tacos, but the colorfulness of the peppers inspired me. And they actually lent an additional sweetness to the final dish (on top of what the mango lends). The sugars from the peppers and the onions complimented the pork and salsa really well. Overall, it’s a great addition to the taco garnish repertoire.


After the bell peppers and onions are done, they can rest while the salsa is completed. We reviewed this salsa last week so I won’t go into too much detail here so as not to repeat myself. Suffice it to say, this is an easy salsa that includes perennial favorites like mango, avocado, tomato, lime juice and cilantro. After the cutting and chopping are done, it’s a quick seasoning and mix, then done.


I like to let this salsa sit for about an hour so that the flavors can marry. It’s technically ready to eat right after you make it, but like with many things, it gets better with age! This salsa can also last about five days in the fridge if stored properly. I like to use a combination of an air tight container and clear plastic wrap. After putting the salsa in the air tight container, line the top of it directly with clear wrap. Press down on it to remove air bubbles. This will increase the longevity of the salsa.


And that’s it! With a little time, effort and patience, you’ve got an amazing taco dish. Best part is that if you use a four pound roast or larger, you can get quite a few tacos out of this. I think I counted at least 15 that we were able to make. This dish makes great party food or can easily and effectively be used to feed a larger gathering. Or you can do like Jeremy and I did and have two people eat for a week on this dish. Up to you!


Ready to get braising? Me too! Let’s get to that recipe!

Yield: 12-15 tacos

Braised Pork Tacos Recipe

This braised pork taco recipe features a tasty mango and avocado salsa along with sautéed colored bell peppers and onions. Delicious!


Braised Pork:
  • 4 pounds of Boston butt pork roast, preferably bone-in
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 tablespoons canola oil
  • 2 cups hot water
Bell Peppers & Onions:
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 1 yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
Mango & Avocado Salsa:
  • 1 mango, chopped (about 1 cup)
  • 2 avocados, chopped (about 1.5 cups)
  • 2 roma tomatoes, chopped (about 1 cup)
  • 1 lime, juiced
  • 1/3 cup finely chopped cilantro
  • 1/2 teaspoon kosher salt
Finishing the Tacos:
  • Corn tortillas, as needed
  • Optional garnish: pepper jack cheese and sour cream


Braised Pork:
  1. Preheat oven to 325 ºF.
  2. Trim the roast of excess fat then rub with the salt and pepper.
  3. In a wide skillet or pot, heat oil over high heat.
  4. Add the roast and sear on each side for 2 minutes.
  5. Transfer roast to a roasting pan and add the two cups of hot water to the pan.
  6. Set in oven for 4 hours. Flip roast after two hours.
Bell Peppers & Onions:
  1. While the pork is braising, start working on the bell peppers and onions.
  2. In a large skillet, heat olive oil over medium high heat. Add remaining ingredients and stir well.
  3. Continue to cook over medium high heat until onions are caramelized and peppers are softened, about 20 minutes.
Mango & Avocado Salsa:
  1. Once done with the peppers and onions, start on the salsa.
  2. Combine all ingredients in a bowl and mix well.
  3. Place in an air tight container and refrigerate for an hour for flavors to marry.
Finishing the Tacos:
  1. Once the meat is done, shred the pork and serve with corn tortillas, sautéed peppers and onions and avocado mango salsa.
  2. If desired, also garnish with pepper jack cheese and sour cream.

Prep time only includes the time it takes to trim, sear and get the pork roast into the oven. Take into account 45 minutes worth of active prep time during the four hour braising period for sautéing the peppers and onions and making the salsa.

Prep:15 minutes

Cook:4 hours

Total:4 hours, 15 minutes

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