Braised Cinnamon Pork Tacos with Fire-Roasted Tomatoes
Slow-braised pork shoulder infused with warm cinnamon sugar butter and aromatic spices creates tender, shredable meat for tacos. The sauce builds from caramelized aromatics and fire-roasted tomatoes, balanced by cumin and oregano for depth. Cinnamon adds unexpected sweetness that complements the savory braise. Serve with fresh salsa, guacamole, and lime for a crowd-pleasing dinner that rewards advance preparation. This version stands apart through the cinnamon butter technique, which seasons both the pork and braising liquid while creating richness without heavy cream.
Ingredients
- 5 tablespoon Land O Lakes Cinnamon Sugar Butter Spread, dividedunsalted butter + 1 tablespoon cinnamon mixed togethersame volumedairy
adds richness, use same amount
- 1 unit pork shoulder, 2-pound
- ½ teaspoon salt
- ½ cup onion, small, chopped
- ½ cup green bell pepper, small, chopped
- 1 unit jalapeño chile pepper, chopped
- 3 clove garlic, chopped
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 16 ounce fire roasted tomatoes, cannedcrushed tomatoes or diced tomatoes1:1pantry staple
sweetness and smokiness reduced slightly
- 14 ½ ounce vegetable broth, cannedchicken broth or beef broth1:1protein flavor shift
chicken adds mildness, beef adds depth
Full guide → - 1 teaspoon ground oregano
- 16 unit tortillas, 6-inch
- fresh salsa, to taste(optional)
- guacamole, to taste(optional)
- lime wedges, optional(optional)
Instructions
- 1
Heat oven to 275°F.
- 2
Melt 1/4 cup cinnamon sugar butter spread in 8-quart ovenproof saucepan over medium heat.
- 3
Season pork with salt and place in pan.
- 4
Cook over medium heat, turning once, until browned on both sides.
- 5
Remove pork and set aside.
- 6
Add remaining butter spread to pan.
- 7
Add onion, bell pepper, jalapeño pepper and garlic.
- 8
Cook until vegetables soften.
- 9
Stir in cumin and chili powder.
- 10
Cook, stirring constantly, until fragrant.
- 11
Add tomatoes, vegetable broth and oregano; stir to combine.
- 12
Return pork to pan and cook over medium heat until mixture boils.
- 13
Cover and transfer to oven.
- 14
Bake, turning roast every 45 minutes, until meat shreds easily with fork.
- 15
Remove roast from pan and shred with forks.
- 16
Return pork to pan and toss to coat in sauce.
- 17
Stack 2 tortillas and fill with pork mixture.
- 18
Top with salsa and guacamole.
- 19
Garnish with lime wedges.
Tips
Turn roast every 45 minutes during braising to ensure even cooking and flavor absorption throughout the meat.
Shred pork while warm using two forks pulled in opposite directions for consistent texture that absorbs sauce.
Good to Know
Cool pork and sauce to room temperature. Refrigerate in airtight container up to 3 days. Reheat gently on stovetop over low heat, stirring occasionally, until warmed through.
Prepare through shredding step up to 2 days ahead. Refrigerate pork and sauce together. Reheat before assembling tacos. Tortillas can be warmed ahead and held wrapped in foil.
Warm tortillas before filling. Set up taco bar with pork mixture, fresh salsa, guacamole, lime wedges, and additional toppings like diced red onion or cilantro. Serve with Mexican rice or black beans on the side.
Common Mistakes
Skip the searing step to avoid bland pork lacking caramelized exterior and depth of flavor.
Fail to turn roast every 45 minutes to avoid uneven cooking and dry spots in the finished meat.
Add spices after the braising liquid to avoid losing their potency in the long cooking process.
Substitutions
Dairy-Free Swaps
adds richness, use same amount
General Alternatives
sweetness and smokiness reduced slightly
chicken adds mildness, beef adds depth
Full guide →FAQ
Can I use a different cut of pork?
Pork butt or picnic shoulder work equally well; avoid lean cuts like tenderloin that dry out during long braising. Select 2 pounds with some marbling for tender results.
How long can I keep the braised pork?
Refrigerated in airtight container, pork keeps 3 days. Freeze up to 3 months; thaw overnight in refrigerator before reheating gently on stovetop with a splash of broth.
What if my oven temperature fluctuates?
Low-and-slow braising tolerates minor variations. If cooking faster, check doneness at 2 hours; if slower, extend time by 15-30 minutes until meat shreds easily with no resistance.