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Braised Mexican Pork Roast: Latin Love


Mexican Pork Roast

Mexican Pork Roast

Copyright 2010 Kevin D Weeks
The real key to this Mexican pork roast is the chile powder. You can certainly use a commercial powder if you wish, but I prefer to make my own. It has a much richer and complex flavor that the grocery store brands and it doesn't include things like garlic or onion powder which I prefer to add as fresh ingredients. My powder recipe is lightly spicy (too mild for me) so I add some cayenne pepper to boost the heat when cooking for myself. (Larger image.) Serves 2 with leftovers.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: Serves 2 with leftovers.


  • 1 1/2 lb. pork bone-in shoulder
  • Salt and pepper
  • 1 1/2 Tbsp. olive oil
  • 1/2 yellow onion; peeled and chopped
  • 1/2 green bell pepper; seeded and chopped
  • 1 medium jalapeno; seeded and finely chopped
  • 3 lg. garlic cloves; chopped
  • 2 Tbsp. ground cumin
  • 2 Tbsp. chile powder
  • 1 cup Mexican beer
  • 1 cup tomato sauce
  • 1 cup beef broth or stock
  • 2 tsp. vinegar
  • 1 tsp. dried Mexican oregano
  • 1 tsp. instant coffee


1. Heat oven to 275 degrees.

2. Heat olive oil in a Dutch oven over medium high heat. Generously season pork with salt and pepper, then brown well on all sides. Set pork aside on a plate.

3. Reduce heat to medium and add onions and green peppers. Saute until softened - about 4 minutes. Add garlic, jalapeno and cumin and cook one minute longer - stirring frequently.

4. Add beer and scrape up browned bits (deglaze). Reduce beer by 1/2.

5. Add all remaining ingredients and return roast to pot.

6. Bring to a boil then cover and transfer to the oven.

7. Cook 1 hour and turn roast over. Cook 1 hour longer, turn roast over again, taste sauce, and adjust seasonings.

8. Cook 1/2 hour longer then remove from oven.

9. Pull meat from bone with a pair of forks, discard bone and shred meat with the forks.

10. Serve over rice with sour cream and cilantro.

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