Red Wine-Braised Pork Tacos Recipe | Yummly

Red Wine-Braised Pork Tacos

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Red Wine-Braised Pork Tacos

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  • 2 lb. pork shoulder (cut into 6 chunks)
  • 1/2 lb. bacon (cut crosswise into thin strips)
  • 2 onions (large, halved and thinly sliced)
  • 1 carrot (cut into chunks)
  • 1 stalk celery (cut into chunks)
  • 3 cloves garlic
  • 1 jalapeno chile (halved and seeded)
  • salt
  • black pepper
  • 2 Tbsp. olive oil
  • 3 Tbsp. tomato paste
  • 2 Tbsp. flour
  • 2 cups red wine
  • 1/2 Orange
  • 1 tsp. dried oregano
  • 2 bay leaves
  • 2 cups beef broth (OR stock)
  • 1/2 cup sour cream
  • 16 corn tortillas (7 to 8 - inch, warmed)
  • 3/4 cup Parmesan cheese (freshly grated)
  • 4 cups slaw (Fennel)
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    1. In a large Dutch oven over medium-low heat, cook bacon, stirring occasionally, until nearly crisp, 10-12 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Set aside. Add onions to bacon fat and cook over medium-low heat, stirring occasionally, until golden, about 30 minutes. Transfer to a bowl and set aside.
    2. While onions are cooking, in the bowl of a food processor, combine carrot, celery, garlic, and jalapeno and pulse to finely chop. Set aside.
    3. Preheat oven to 325 degrees F. Use paper towels to pat pork dry. Season on all sides with salt and pepper.
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