Goan-Inspired Braised Pork Tacos
By Nik SharmaPublished on September 26, 2026
Time
4½ hours
Yield
Serves 6 to 8
Ingredients
PORK
2 tablespoons vegetable oil1 large onion, chopped fine2 teaspoons kosher salt8 garlic cloves, smashed and peeled1 tablespoon grated fresh ginger4 serrano chiles, stemmed4 whole cloves2 bay leaves1 cinnamon stick1 tablespoon ground cumin1 tablespoon ground coriander2 teaspoons pepper1 teaspoon ground turmeric2 tablespoons tomato paste2 cups water1 (3- to 4-pound) boneless pork butt roast, trimmed¼ cup cider or malt vinegarTOMATO CHUTNEY
2½ tablespoons vegetable oil, divided2 shallots, peeled and quartered4 garlic cloves, smashed and peeled2 teaspoons grated fresh ginger10 ounces cherry tomatoes1 serrano chile, chopped1 teaspoon black or brown mustard seeds12–15 curry leaves½ teaspoon Kashmiri chile powder¼ teaspoon ground turmeric1½ teaspoons kosher salt1 teaspoon cider or malt vinegar18 (6-inch) flour or corn tortillas, warmed
Before You Begin
Serve the pork and chutney wrapped in warm toasted rotis or flour tortillas with fresh cilantro leaves, shaved cabbage, and/or thinly sliced serranos.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat 2 tablespoons vegetable oil in Dutch oven over medium heat until shimmering. Add 1 finely chopped large onion and 2 teaspoons kosher salt and cook, covered, until softened and translucent, about 5 minutes. Uncover and continue to cook, stirring occasionally, until onion is deep toffee brown, 8 to 12 minutes longer.
- Stir in 8 smashed garlic cloves and 1 tablespoon grated ginger and cook until fragrant, about 1 minute. Add 4 stemmed serrano chiles, 4 whole cloves, 2 bay leaves, 1 cinnamon stick, 1 tablespoon cumin, 1 tablespoon coriander, 2 teaspoons pepper, and 1 teaspoon turmeric and cook, stirring constantly, until fragrant, about 1 minute.
- Add 2 tablespoons tomato paste and cook, stirring frequently, until paste darkens to light brown, 2 to 3 minutes. Stir in 2 cups water, scraping up any browned bits. Nestle 1 boneless pork butt roast, trimmed, into center of pot. Increase heat to medium-high and bring to boil. Remove from heat, cover, and transfer to oven.
- Cook until pork is completely tender and falling apart, 3½ to 4 hours. Remove from oven. Discard cinnamon and bay leaves. Shred pork in pot. Stir in ¼ cup cider vinegar and season with salt to taste.
- Meanwhile, heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add 2 quartered shallots and cook until softened and lightly browned, about 4 minutes. Stir in 4 smashed garlic cloves and 2 teaspoons grated ginger and cook until fragrant and sticking to pot, about 2 minutes. Add 10 ounces cherry tomatoes and cook, stirring occasionally, until tomatoes burst and skins split, about 10 minutes. Transfer mixture to blender, add 1 chopped serrano chile, and process until smooth, about 30 seconds. Set aside.
- Wipe saucepan clean and heat remaining 1½ tablespoons oil over medium heat until shimmering. Add 1 teaspoon black mustard seeds and cook until seeds begin to pop, about 30 seconds. Add 12 curry leaves, ½ teaspoon Kashmiri chile powder, and ¼ teaspoon turmeric and cook until fragrant, about 30 seconds. Stir in tomato mixture, 1½ teaspoons kosher salt, and 1 teaspoon cider vinegar. Season with additional salt and vinegar to taste.
- Divide pork among 18 warm flour tortillas. Serve with chutney.
for the pork
for the chutney
Time
4½ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Goan pork dishes are defined by bold spices—cloves, cinnamon, chiles—and a sharp hit of vinegar that cuts through the richness of the meat. For this taco recipe, we braise pork butt low and slow in the oven until completely tender, then stir in vinegar at the end to brighten the deeply spiced braising liquid. A quick tomato chutney, built from burst cherry tomatoes and bloomed mustard seeds and curry leaves, adds freshness and a little heat.
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