Braised Pork Shoulder Birria with Chile Consomé
There is something grounding about a pot that stays on the heat for hours, quietly transforming tough cuts into something generous and rich. This pork birria starts the same way many Colorado cooks approach fire driven food. Build flavor patiently, trust the process, and let the ingredients do the heavy lifting. A deep red chile base made from California, guajillo, pasilla, chilhuacle negro, and chile de arbol sets the tone. Tomatoes and tomato paste bring body and subtle sweetness, while warm spices like clove and Mexican cinnamon give the broth its low hum of complexity.
Pork shoulder is the right cut here. It carries enough fat to enrich the consomé without overpowering it, and when cut into smaller pieces, it absorbs the chile base from every angle. A bold dose of Texas Beef BBQ Rub anchors the entire dish, adding savory depth that bridges barbecue technique with classic birria flavors. This is a dish meant for cold days, full kitchens, and the kind of meals where everyone leans in when the lid comes off the pot.
Slow-Braised Pork Birria with Chilhuacle and Guajillo Chiles
Birria does not belong to one protein or one region. It belongs to technique and patience. This version leans into pork shoulder, braised slowly in a chile-forward consomé that balances heat, acidity, and richness. Cutting the pork into 2-inch pieces is a deliberate choice. It shortens the cook time while dramatically increasing surface area, allowing the pork to fully absorb the chile base as it braises.
Chicken stock replaces beef broth here, keeping the flavor clean and letting the pork speak clearly. Tomato paste deepens the consomé without turning it saucy, while cumin and Mexican oregano reinforce the earthiness of the chiles. Modelo Especial adds malt depth, Mexican Coca Cola brings subtle sweetness, and Texas Beef BBQ Rub is used twice, seasoning the pork and strengthening the broth itself. The result is a deeply layered braise built for tacos, quesabirria, or simply a bowl and a spoon.
- Author
- Glenn Connaughton
- Prep Time
- 45 minutes
- Cook Time
- 4.5 hours
- Servings
- 8
- Category
Main Dish
- Cuisine
- American
Ingredients
- 5 pounds boneless pork shoulder, cut into roughly 2-inch pieces
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
- 1 tablespoon neutral oil
- 12 California chile pods, stems and seeds removed
- 10 guajillo chile pods, stems and seeds removed
- 2 pasilla chile pods, stems and seeds removed
- 5 chilhuacle negro chile pods, stems and seeds removed (or mulato or pasilla negro)
- 4 chile de arbol chile pods, stems and seeds removed
- 3 large Roma tomatoes, halved (or 1 cup canned tomatoes if needed)
- 1/2 white onion
- 3 bay leaves
- 1/2 Mexican cinnamon stick
- 1/2 teaspoon ground clove
- 4 cups water
- 4 cups chicken stock
- 1/4 cup white vinegar
- 12 ounces Modelo Especial
- 1 cup Mexican Coca Cola
- 6 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
Directions
- Cook the chiles and vegetables: Heat the neutral oil in a medium pot over medium-high heat for about 1 minute. Add the California, guajillo, pasilla, chilhuacle negro, and chile de arbol chiles along with the tomatoes, onion, bay leaves, and cinnamon stick. Cook, stirring occasionally, for about 5 minutes until aromatic. Add the water, bring to a boil for about 3 minutes, then reduce to medium-low, cover, and simmer for about 15 minutes until the chiles are fully softened.
- Blend the chile base: Transfer the softened chiles and vegetables, including the bay leaves and cinnamon stick, to a blender with 1 cup of the chile cooking liquid. Add the chicken stock, tomato paste, Mexican oregano, ground cumin, and Texas Beef BBQ Rub. Blend on high for 2 to 3 minutes until completely smooth, working in batches if needed. Carefully strain the blended mixture through a fine mesh strainer back into the pot, discarding any solids.
- Build the consomé: Add the white vinegar, Modelo Especial, Mexican Coca Cola, and garlic cloves to the strained chile base. Stir well and bring to a gentle simmer for about 10 minutes to fully marry the flavors. Reserve approximately 1/3 of the finished consomé in a separate container for serving.
- Prepare the pork: Trim excess exterior fat from the pork shoulder and cut into roughly 2-inch pieces. Season all sides evenly with Texas Beef BBQ Rub.
- Braise the pork covered: Preheat the oven to 300 degrees Fahrenheit. Place the seasoned pork pieces in a cast iron Dutch oven in a single layer. Pour the consomé over the pork until the pieces are mostly submerged but not fully covered. Cover tightly with a lid and braise in the oven for about 4 hours, until the pork is fork tender and easily shreddable.
- Tighten the consomé uncovered: Remove the lid and return the Dutch oven to the oven. Continue cooking uncovered for about 30 minutes, allowing the consomé to reduce slightly and concentrate in flavor.
- Shred and finish: Remove the pork from the Dutch oven and shred while hot. Skim excess fat from the surface of the consomé if desired. Fold some of the shredded pork back into the broth to keep it moist and deeply seasoned. Adjust seasoning if needed before serving.