Michael Symon Braised Chipotle Pork Butt Tacos The Chew

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Ingredients

• ingredients
• kitchenware
• Dutch Ovennext
• step by step directions. We've Made

Details

Cooking time 120mins
Adapted from beta.abc.go.com

Preparation

Step 1

nstructions
For the Pork Butt: Preheat oven to 300F.
ingredients
4 pounds Bone-in Pork Butt
Salt
Freshly Ground Pepper
instructions
Season the pork butt generously on all sides with salt and pepper.
ingredients
3 tablespoons Olive Oil
1 Onion (sliced)
3 cloves Garlic (sliced)
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
Pinch of Salt
instructions
In a large dutch oven over medium-high heat, heat oil until smoking and sear the butt on all sides. Remove from pan and add the onions, garlic, coriander, cumin, a pinch of salt, and more olive oil, if necessary, and cook until the onions have softened, about 3 minutes.
ingredients
2 Whole Chipotle Peppers in Adobo (drained)
1 bottle Light Mexican Beer
instructions
Deglaze the pan by pouring in the beer, add the chipotle peppers, place the butt back into the dutch oven, and then bring it to boil.
ingredients
2 quarts Chicken Stock (hot)
instructions
Add the chicken stock to pan to come 3/4ths the way up the pork butt, roughly two quarts.
ingredients
  
instructions
Bring the stock to a boil, then cover with lid and place into hot oven.
ingredients
   
instructions
Braise the butt for about 3 1/2 hours, or until fork tender.
ingredients
Corn Tortillas
Pickled Red Onions
Fresh Cilantro (leaves only)
Queso Fresco (crumbled)
Avocado slices
Lime Wedges
instructions
For the Tacos: Remove the pork butt from the dutch oven and using two forks, shred the meat.
instructions
Warm the tortillas and arrange accompaniments in bowls. Build tacos as desired. Serve with lime wedges. print