Smoked New Mexico Chile Pork Birria
There are certain dishes that stop conversation the moment they hit the table. This Smoked New Mexico Chile Pork Birria is one of them. It starts with the deep brick-red character of dried New Mexico chiles, layered with guajillo, pasilla, and mulato for a complexity that feels earthy, slightly sweet, and warmly spiced. Clove and Mexican cinnamon add subtle warmth in the background, while tomato, beer, and Mexican Coca Cola round everything out with balance and body.
Pork shoulder brings richness that traditional beef versions sometimes fight for. It melts into the broth, giving you a consomé that coats the spoon and clings to every shredded strand. The defining twist is smoke. A kiss of mesquite before the braise adds a backyard signature that makes this birria feel rooted in both the Southwest and Colorado barbecue culture.
To reinforce that savory backbone, Revolution Barbecue Texas Beef BBQ Rub adds black pepper depth and garlic notes that play beautifully with the chile blend. This is not just birria. It is tradition meeting the smoker.
Mesquite Smoked New Mexico Chile Birria
Glenn Connaughton
12
30 minutes
5 hours
520
American
Main Dish
Birria is about depth built patiently over time. In this version, mesquite smoke sets the tone before the pork ever meets the braising liquid. That single step adds a subtle live-fire character that lingers beneath the bold red chile profile.
New Mexico chiles provide earthy sweetness, guajillo brings brightness, and pasilla and mulato lean into darker fruit undertones. A whole clove and Mexican cinnamon create warmth without turning sweet. Beer and Mexican Coca Cola soften acidity and add a silky texture to the broth.
Pork shoulder absorbs every layer while rendering richness that gives the consomé body. Using Revolution Barbecue Texas Beef BBQ Rub in both the braising base and as a light pre-smoke seasoning enhances the natural savoriness of the pork while allowing the mesquite and chile character to lead. The result is a deeply layered main dish that can be enjoyed on its own, spooned into bowls, or used as the foundation for tacos and other creations.
Ingredients
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4 cups water
12 New Mexico chile pods, stems and seeds removed
10 guajillo chile pods, stems and seeds removed
2 pasilla chile pods, stems and seeds removed
2 mulato or ancho chile pods, stems and seeds removed
5 chile de arbol, stems removed
3 bay leaves
1/2 Mexican cinnamon stick
1 whole clove
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1 cup reserved chile soaking liquid
1 cup Mexican Coca Cola
12 ounces Mexican beer
14.5 ounce can fire roasted tomatoes
1/2 white onion, roughly chopped
1/4 cup white vinegar
6 cloves garlic
1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
1 teaspoon Mexican oregano
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3 cups chicken stock
Water as needed to cover the meat
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8 pounds boneless pork shoulder, cut into 2 to 3 inch chunks
1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
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Corn tortillas
Neutral oil or manteca
Chopped white onion
Fresh cilantro
Lime wedges
Directions
- Season And Smoke The Pork: Lightly season pork shoulder chunks with Revolution Barbecue Texas Beef BBQ Rub. Smoke at 250 degrees with mesquite wood for 1 hour to build a subtle layer of smoke before braising.
- Soften The Chiles: Add water, dried chiles, bay leaves, Mexican cinnamon stick, and whole clove to a pot and bring to a gentle simmer. Cook for 15 minutes until softened and fragrant.
Blend The Sauce: Transfer softened chiles and 1 cup of the soaking liquid to a blender. Add Mexican Coca Cola, Mexican beer, fire roasted tomatoes, rough chopped white onion, white vinegar, garlic, Revolution Barbecue Texas Beef BBQ Rub, and Mexican oregano. Blend until completely smooth.
- Build The Braise: Pour the prepared birria sauce and chicken stock into a large slow cooker or stock pot. Add the smoked pork and pour in enough water to fully cover the meat.
- Cook Until Tender: Cook on high for 4 hours, or 5 hours if skipping the smoke step, until pork shreds easily and is fork tender.
- Shred And Strain: Remove pork and shred. Strain the broth through a fine strainer. Return half of the broth to the pot with the shredded meat and reserve the remaining half for serving.
- Optional Taco Preparation: If making tacos, warm tortillas until pliable, dip into the birria broth, fill with shredded pork, and fry in neutral oil or manteca until lightly crisped. Serve with reserved broth and optional garnishes.