Birria de Cerdo (Pork Birria with Salsa Taquera)
Tender pork shoulder cooked in the birria broth and served in tortillas with a fiery roasted chilli salsa on the side.
Made with Salsa taquera (roasted chile de arbol salsa) and Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 15
- LevelMedium
- Costabout £5.29 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the pork with the salt and put it in a casserole.
- 2
Add 500 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Bring to a simmer, cover tightly and cook in the oven for 2 hours 30 minutes, until the pork shreds easily.
150 min - 3
Lift out the pork and shred it. Skim most of the fat from the broth. Return the pork to the broth and simmer on the hob for 10 minutes so it soaks up the flavour.
10 min - 4
Warm the tortillas in a dry pan for 20 seconds a side.
- 5
Spoon pork and a little broth into each tortilla. Top with onion and coriander and serve with the lime and your ready made salsa taquera (see the base recipe) for people to add as they like.
Tips
- Pork shoulder with some fat on it gives the juiciest result. Skim, but do not remove all the fat.
- Salsa taquera is very hot. Offer it at the table so each person can choose.
- Pour extra broth into small cups to sip with the tacos.
- Cut the pork into large chunks so it does not dry out. Small pieces overcook.
Storing and freezing
Keep the pork in its broth in the fridge for up to 3 days and freeze for up to 3 months. Reheat until steaming hot all the way through. Keep the salsa in a separate covered pot.
Questions
Is pork birria traditional?
Yes. Birria de puerco is made in parts of Mexico alongside goat, lamb and beef versions. The chilli broth is the same and the pork is a milder, sweeter meat.
Can I use pork belly or leg instead?
Shoulder is best. Belly is too fatty and leg is too lean and can dry out. Use boneless shoulder or hand of pork.
How do I stop the tortillas splitting?
Warm them in a dry pan for 20 seconds a side and keep them wrapped in a clean tea towel. Fresh, warm tortillas bend without cracking.
More made with salsa taquera (roasted chile de arbol salsa)
Pambazos de Birria (Chilli-Dipped Birria Rolls)
EFNFHPTacos Campechanos (Steak and Chorizo Tacos)
GFDFEFTacos de Bistec a la Mexicana (Steak, Tomato and Chilli Tacos)
GFDFEFAguachile Rojo de Camarón (Red Chilli Prawn Aguachile)
GFDFEFSee every dish made with salsa taquera (roasted chile de arbol salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.