35-Minute Fast-Braised Pork Shoulder en Cerveza Negra y Chile Morita

Instructions

1. 1

   Pat 1.5 lbs boneless pork shoulder (pork butt) thoroughly dry with paper towels—moisture is the enemy of browning, mi gente. Season the cubes evenly with 1 tsp kosher salt and 0.5 tsp ground cumin.

   4 min

   Tip: Cutting the pork shoulder into 3/4-inch pieces is the secret to fast-braising: it delivers melt-in-your-mouth tenderness in 20 minutes instead of three hours.

2. 2

   Set a deep, heavy skillet or Dutch oven over medium-high heat and add 1 tbsp neutral cooking oil. Once the oil ripples, add the seasoned pork in a single layer (don't crowd it!). Let it sear undisturbed for 4 minutes until deeply golden-brown on the bottom, then toss and sear for another 2 to 3 minutes.

   7 min

   Tip: Don't stir constantly. Let the meat make friends with the pan so you build that deep, savory fond at the bottom.

3. 3

   While the pork sizzles, toss 4 radishes, 0.25 red onion, 2 tbsp fresh lime juice, and 0.25 tsp kosher salt together in a small bowl. Set aside on the counter to quick-pickle while dinner cooks.

   3 min

   Tip: Mom math: doing this during the sear means your crunchy topping is pickled and ready the exact second the pork is tender.

4. 4

   Scoot the browned pork over to one side of the skillet. In the empty space, add 3 dried chile morita, 4 cloves garlic, 2 tbsp tomato paste, and 1 tsp dried Mexican oregano. Cook for 90 seconds, stirring the aromatics until the tomato paste darkens to rust and the morita chiles puff up and smell smoky-sweet.

   2 min

   Tip: Watch the garlic so it turns golden, not bitter black. If using chipotles in adobo instead of dried moritas, stir them in right now.

5. 5

   Pour in 1 cup Negra Modelo beer and 0.5 cup low-sodium chicken broth, using a wooden spoon to aggressively scrape up all those delicious browned bits stuck to the bottom of the skillet. Stir everything together so the pork is happily submerged in the bubbling liquid.

   2 min

   Tip: The foam from the beer will subside immediately—that maltiness is about to create pure magic with the smoky chile.

6. 6

   Bring the skillet to a lively simmer, clamp a tight-fitting lid on, and drop the heat to medium-low. Let it fast-braise at a gentle simmer for 15 minutes, giving it one gentle stir halfway through.

   15 min

   Tip: Keep the lid snug so the braising steam breaks down the pork collagen quickly without evaporating away.

7. 7

   While the braise finishes, heat a dry comal or cast-iron skillet over medium heat. Warm 10 warm corn tortillas for about 30 seconds per side until pliable and slightly blistered, then wrap them in a clean kitchen towel to keep steamy.

   5 min

   Tip: Never skip warming tortillas properly—cold tortillas tear and break your heart.

8. 8

   Remove the lid from the pork. The meat should be fork-tender. Crank the heat back up to medium-high and simmer briskly for 4 minutes until the sauce reduces into a rich, glossy glaze that clings to the pork. Stir in 1 tbsp apple cider vinegar and the remaining 0.25 tsp kosher salt (or to taste).

   4 min

   Tip: Taste it—then decide! That splash of vinegar at the end cuts the rich malt and unmasks all the deep morita flavor.

9. 9

   Spoon the tender, glazed pork shoulder and its smoky sauce into shallow bowls or a warm serving platter. Crown with the drained pickled radishes and onions, scatter 0.25 cup fresh cilantro over the top, and serve immediately with the warm tortillas.

   2 min

   Tip: We're not suffering for dinner: scoop the glazed pork directly into tortillas with tongs, pile on the crunchy pickles, and eat over the counter if needed.