Pork braised with chilies from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 348) by Samin Nosrat

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Accompaniments: Bright cabbage slaw; Mexican-ish herb salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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  • pastaplease on August 09, 2024

    So delicious! Deep flavor. Used a mix of what dried chilies I could find, mostly guajillo. As soon as the weather cools off so that I don’t mind having the oven on for three or four hours I will be making this again.

  • SpatulaCity on June 15, 2023

    Thought this was great! Used the optional smoked paprika. Ours had plenty of sauce - so much that it almost seemed like enchilada filling. Made for delicious tacos and then rice and bean bowls for lunch the following day. My grocery store only had dried “California” chili peppers. Not sure if that is a very mild pepper, but the resulting sauce was nicely mild with no heat. Next time I’d seek out other chiles, or add some fresh peppers to take it up a notch.

  • ShirleyHarring on March 28, 2021

    Very good base recipe - I found I wanted more liquid for the sauce though? I agree on it needing zesty flavours. I'd like to try this with an old coq or older braising hen.

  • Ro_ on October 27, 2019

    This was the first time I had ever made slow cooked pork like this, but it was very good. I used a 1.3kg pork shoulder and reduced all the ingredients except the tomatoes proportionally. I used one 500ml can of Leffe beer, some hot smoked paprika and 6 dried guajillo chiles. I took it out after 3.5 hours (I could have left it for 4 or even 4.5, realistically), shredded the pork and did the sauce, then combined them both and put the pot back in a warm oven for a couple of hours until I served. The result was very rich, smoky pork which was perfect for tacos. I agree with the other comment that this needs zingy, bright flavours to go with it: guacamole, coriander, cheese and lime were perfect with it. I'll make this again, but the tweaks I'll try will be a) using more tomatoes/liquid to get more sauce at the end (I'd have liked more) and b) trying other things than beer for the liquid, eg medium-dry cider to give a fruity, sweet note.

  • Lucylew on October 11, 2019

    I used bone in country pork ribs so mine cooked in about 3 hours. 1/3 dried ancho and 2/3 guajillo chiles and 24 oz Budweiser beer. Used the smoked paprika as well. After cooking, I removed the meat and then took out the bones, bay leaves and garlic skins and used the immersion blender on the sauce. This was so much better than I thought it would be! It made amazing tacos with corn tortillas, white onion and cilantro. Wow!

  • Astrid5555 on January 13, 2019

    This was excellent. Made only half a recipe, but my pork shoulder took more than 4 hours to become as tender as I wanted it to be. Used dried Guajillo chiles and the optional smoked paprika for extra smokiness. Looooved the sauce! Already looking forward to use the leftover meat to make pork tacos.

  • Dannausc on March 30, 2018

    I used beef broth in place of the beer. It turned out really good. Definitely deserves a repeat. Made for fantastic tacos.

  • Tatiana131 on January 28, 2018

    I think I used too much chipotle, less is more here. The sauce was complex and tasty, but not as enchanting as I'd hoped. It needed a lot of bright flavors of lime, sour cream, cheese to pick it up. I'd repeat it with some tweaks.

  • jzanger on December 11, 2017

    This tastes incredible and is dead simple to prepare. I made this on Thanksgiving day and we ate it the next night which I think gave the liquid time to reabsorb back into the pork. The resulting sauce was intense and complex without being spicy and all the beer added such a wonderful acidity to something that has the potential to be incredibly rich. I will absolutely make this again.

  • averythingcooks on September 04, 2017

    We really enjoyed this shredded pork / sauce combo in tacos. I used a mix of ancho, Anaheim and cascabel dried chilies and added chipotle as asuggested. After pureeing the sauce , I tried passing some through the sieve but didn't seem to "catch" much so skipped that step for the rest of the sauce. Of course I did peel the garlic even though she "said" I didn't have to :) I did thin it a bit with beef broth before adding it back to the shredded pork. Toppings included grilled corn cut off the cob, chopped lettuce, shredded cheese AND the lime crema / quick picked red onions from Dinner CTG. Those last 2 were a delicious complement to the smoky, spicy pork.

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