August 12, 2020

Tomatillo y Poblano Braised Pork Tacos

Tomatillo y Poblano Braised Pork Tacos

Soon to be your family's favorite Taco Tuesday Treat
Course dinner
Cuisine American, Mexican, Tex-Mex


  • Slow Cooker
  • Large Heavy Pot


  • 3.5 lb Bone-in Pork Shoulder (or 3 lb Bonelss Pork Shoulder)
  • 1 tbsp Table Salt
  • 2 tsp Coarse Grind Black Pepper
  • 3 tbsp Canola Oil (or Olive Oil)
  • 1 med White Onion coarsely sliced
  • 4 clove Garlic
  • 2 Bay Leaves
  • 1 16 oz jar Bernard's Gourmet Tomatillo y Poblano Cooking Salsa
  • 2 cups Chicken Stock
  • 1 package Corn Tortilla (and/or Flour Tortillas) Warmed
  • 8 oz Mexican Crema
  • 1 jar Bernard's Gourmet Pickled Red Onions
  • 2 ea Radish thinly sliced
  • 1/2 cup Cilantro finely chopped
  • 1 package Queso Fresco Cheese Crumbled


  • Season all sides of pork with salt and pepper
  • Set Slow Cooker to High (will take about 3 1/2 hours to slow cook pork should on high setting)
  • In a large heavy pot, heat 3 tbsp of oil until hot.
  • Add pork shoulder, fat side down. Sear until brown. Turn and sear all sides until nice and brown.
  • While pork is browning, add coarsely sliced onions, garlic and bay leaf to slow cooker.
  • Once browned, add pork shoulder to slow cooker.
  • Pour Bernard's Tomatillo y Poblano Cooking Salsa over pork shoulder.
  • Fill emptied salsa jar with chicken stock and stir. Pour chicken stock and remaining salsa into slow cooker.
  • Slow cook a total of 3 1/2 hours on high heat setting. At 2/12 hours, baste with juices. Cook for another 30 minutes. Check to see if additional basting necessary.
  • At 3 1/2 hours, check pork shoulder. Bone should be easy to remove. If not, baste and cook an additional 30 minutes.
  • Remove cooked pork shoulder to plate. Reserve cooking liquid, skimming fat from top layer. Place remaining juices into heavy pot over medium high heat and reduce by half
  • While juices reduce, add pork back to slow cooker. Shred with two forks and keep warm.
  • Pour 1/2 reduced cooking juice over shredded pork and mix. Use remaining juice to add as a topping. Let rest 15 minutes before serving.

Serve With warm tortillas, Bernard's Gourmet Pickled Red Onions, Bernard's Gourmet Salsa, thinly sliced radishes, cilantro, queso fresco cheese and Mexican crema.

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