Cooking in advance is a game changer. I’ll admit, I don’t always get it together, but when I do, it makes meals so much easier. A pork shoulder is one of my favorite cuts to prepare ahead. It’s simple, flavorful, and endlessly versatile. Cook it “low and slow” with smoky chilis and aromatics, and you’ll have tender pork ready for tacos, sliders, burritos, grain bowls, or even soups.
Why Braised Pork Shoulder is the Ultimate Make-Ahead Recipe
This recipe is perfect for busy weeks or casual entertaining. The pork cooks until fall-apart tender, and the smoky flavors from ancho and chipotle chilis make it the star of any meal. You can serve it family-style or use it in a variety of dishes throughout the week.
Ingredients for Smoky, Flavorful Pork Shoulder
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2 dried ancho chilis
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2 dried chipotle chilis
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3 tablespoons extra virgin olive oil
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1 (3–5 pound) bone-in pork shoulder
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Kosher salt
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Coarse, freshly ground black pepper
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2 white onions, chopped
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1 red bell pepper, seeded and chopped
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4 garlic cloves, peeled and chopped
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4 sprigs fresh thyme
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1 tablespoon ground cumin
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1 bay leaf
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1 (28-ounce) can crushed tomatoes
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1 orange, cut in half
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1 lime, cut in half
Step-by-Step Instructions: How to Braise Pork Shoulder
Rehydrate the Chilis
Place dried chilis in a glass bowl and cover with hot water. Set aside to rehydrate.
Brown the Pork Shoulder
In a large heavy-bottomed Dutch oven, heat the olive oil. Generously season the pork shoulder with salt and pepper. Brown on all sides, about 5 minutes per side. Remove and set aside.
Build the Flavor Base
Add onions, bell pepper, garlic, cumin, thyme, and bay leaf to the Dutch oven. Cook until softened, stirring occasionally. Stem and seed the hydrated chilis, then add them to the pot. Reserve the chili soaking liquid.
Simmer Low and Slow
Return pork (and any juices) to the pot. Pour crushed tomatoes over the meat. Strain the chili liquid and add it to the pot, topping with water to nearly cover the pork. Squeeze in orange and lime halves, then add the rinds. Bring to a boil, then reduce to a simmer. Cover and cook for about 1 ½ hours, or until the pork is fork-tender.
Shred and Serve
Remove the pork and keep warm. Strain the braising liquid, discarding solids. Shred the pork, adding liquid back if needed to keep it moist.
Serving Ideas: Beyond Taco Tuesday
This braised pork shoulder is delicious in so many ways:
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Classic Tacos – with avocado, queso fresco, radishes, cilantro, and salsa verde
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Pulled Pork Sliders – on soft rolls with pickled onions
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Burritos & Enchiladas – wrapped with beans, rice, and cheese
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Rice or Grain Bowls – paired with roasted vegetables or a fresh salad
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Hearty Soups or Chili – stirred into broth for smoky depth
Make-Ahead, Storage & Leftover Ideas
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Meal Prep Friendly: Cook once, enjoy all week.
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Storage: Keep in the fridge up to 4 days or freeze in portions for 2–3 months.
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Reheating: Gently warm on the stove with a splash of reserved braising liquid.
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Leftover Recipes: Try quesadillas, nachos, or even tossed with pasta.
Yield
Serves about 24 tacos (or equivalent portions for sliders, burritos, and bowls).