Tabasqueño Style Braised Pork

Welcome back food family!

Ay Dios mío, I had been craving this dish for months! Tabasqueño Style Braised Pork isn’t just food—it’s a hug on a plate. Today, I finally gave in, marinated that pork shoulder overnight, and let it cook low and slow until the house smelled increíble. My husband walked in asking, “¿Qué estás cocinando, mujer?” with that hopeful look in his eyes. My sons? They lingered around the kitchen, smiling, clearly hoping I’d hand them a tortilla with a taste. And me? I was grinning, knowing this was going to be worth every minute. Spoiler alert: it was 😋.

Roots with Flavor

This dish comes straight from Tabasco, Mexico—land of rivers, cacao, and fiery flavors. The sauce is a symphony of chiles: ancho, pasilla, guajillo, all dancing together with garlic, onion, and tomatoes. Add a touch of piloncillo, sesame seeds, and cinnamon, and you’ve got a sauce that tastes like history itself. My parents taught me that cooking isn’t just about feeding people—it’s about carrying forward the flavors of our ancestors. Every spice here tells a story, and I swear you can taste the centuries in each bite.

Kitchen Inspiration

I’ll be honest: these days everyone’s in love with their gadgets—air fryers, instant pots, you name it. But nothing beats the old-school patience of a slow braise. That’s the kind of flavor you just can’t rush. I learned from my mom and dad—both masters of the kitchen—that good food takes time, cariño, and maybe a splash of Coca-Cola 🤣 (yes, you read that right). When I saw that can of Coke go into the marinade, I laughed and thought, “Well, if it can clean a car battery, it can tenderize pork!” 😆 And guess what? It worked like a charm.

With Flavor and a Smile

This Tabasqueño Braised Pork reminded me why I love cooking: it’s family, it’s tradition, it’s joy. We sat down together, tortillas in hand, and made tacos so good they should’ve come with a warning label. My husband said, “Esto está para chuparse los dedos,” And the table? Quiet—everyone too busy savoring tacos to say a word. That’s the best compliment a cook can get!

So, if you’re looking for a dish that honors heritage, fills the belly, and makes the family gather around the table, this is it. Just don’t forget the napkins… you’ll need them! 😉

Yields: 8 to 10

Ingredients:

• 3 lbs BONELESS PORK SHOULDER

• 1 can (7.5 oz) Coca Cola

• Tortillas

Sauce Ingredients:

• 3 ANCHO PEPPERS seeds and stems removed; cut in fourths

• 3 PASILLA PEPPERS seeds and stems removed; cut in fourths

• 3 GUAJILLO PEPPERS seeds and stems removed; cut in fourths

• 3 GARLIC CLOVES

• 1 BELL PEPPER seeds and stem removed; cut in fourths

• 1/2 RED ONION cut in half

• 3 ROMA TOMATOES cut in fourths

• 1 oz RAISINS

• 1/4 cup SESAME SEEDS

• 1/2 tsp PEPPERCORNS

• 1/2 stick MEXICAN CINNAMON

• 3 CLOVES

• 1/2 tsp ALLSPICE BERRIES

• 1/3 cup BITTER ORANGE JUICE

• 1/3 cup WHITE VINEGAR

• 1 oz PILONCILLO chopped

• 2 tsp MEXICAN OREGANO

• 2 BAY LEAVES large or 3 small

• 3 tbs OIL (Avocado, Canola or Vegetable)

• KOSHER SALT to taste

Instructions:

• In a pan over medium heat, add 1 to 2 tbs of OIL. Once the oil gets hot add the ANCHO, PASILLA, GUAJILLO and GARLIC CLOVES to the same pan. Toast for about a minute then add the BELL PEPPER, RED ONION, TOMATOES. Keep stirring for another 2 minutes then add the RAISINS. Continue to stir for another minute being very careful not to burn.

• Add 1 to 2 cups of WATER to the pan. Lower the heat to low once it starts to boil. Cover the pan. Allow the vegetables to simmer for about 5 minutes. Remove everything from the pan including the liquid and add to the blender. DO NOT BLEND just set aside.

• In a pan over medium heat toast the SESAME SEEDS, PEPPERCORNS, MEXICAN CINNAMON, CLOVES AND ALSPICE BERRIES for approximately 1 minute. Keep stirring being careful not to burn. Remove from the pan and add the spices to the blender.

• Add the BITTER ORANGE JUICE, WHITE VINEGAR, PILONCILLO, MEXICAN OREGANO and BAY LEAVES to the blender.

• Blend all the ingredients until you get a smooth sauce consistency. Salt to taste.

• Pour the sauce over the PORK SHOULDER. Using your hands or kitchen tongs cover the meat with the sauce. Allow to marinate overnight or at minimum 6 hours before cooking in the next step.

• In a large pot over medium heat add 1 to 2 tablespoons of OIL. Once the oil gets hot using tongs or a spoon, add the marinated meat to the pot.

• Pour the COCA COLA soda over the pork inside the pot. Lower the heat to low. Cover the pot and simmer for 2 to 3 hours or until the meat is fully cooked through and soft. Enjoy this delicious dish with a side of Mexican rice.