Pork Tacos with Slaw, Black Beans, and Spanish Rice

by our in-house chef Jeff Mosher


For the Braised Pork
1 piece pork shoulder, approx. 4#
1 onion, small dice
5 garlic cloves, minced
1 can green enchilada sauce (14.5 oz)
1 small can Hatch chilis (8 oz)
1/4 C water
Salt and pepper to taste

1/2 head red cabbage thinly sliced
4 scallions sliced into rounds
1 bunch cilantro chopped
1 medium carrot shredded
4 small radishes thinly sliced
Juice of 2+ limes, depending on size
1/2 t Tagin (seasoning blend that has some dried chili, lime, and salt)
Salt to taste

Black Beans
2 cans black beans, 15.5 oz
1 red bell pepper, small dice
2 sweet potatoes, small dice
1/2 red onion, small dice
4 cloves of garlic, sliced
1 t ground cumin
Pinch of salt

Spanish Rice
1 1/2 C basmati rice
1/2 red onion, small dice
2 cloves of garlic, sliced
1 C pureed tomato
1 C chicken stock or water
1 t salt
10 corn tortillas
4 oz shredded cheese
Optional pickled red onions to garnish, recipe attached separately


Pork Shoulder
For this recipe I used an Instapot as a pressure cooker, which works great because it cuts the time in half and requires less liquid. It also comes out falling apart delicious. Season the pork shoulder all over with salt and pepper. Heat a small amount of oil and use the sauté function to brown the pork all over. Remove the pork and sauté the onions and garlic for 2-3 minutes until they begin to soften. Return the pork to the pot and add the chilis, enchilada sauce, and water. Close the lid and change the function to manual pressure. Set it for 90 minutes. Once the 90 minutes are up let the pressure release naturally, about 20 minutes. Then remove the lid, take the pork out and shred it with a fork. I hold the pork with a pair of tongs and flake it apart with a fork in my other hand. Then mix the pork with the sauce in the pot, taste and adjust seasoning.

This is a super simple cabbage slaw. Make sure to wash, dry, and prep the vegetables as described. Toss everything together and add some of the salt and lime juice. Let it sit for 20 minutes and then adjust the seasoning to your taste. Add additional Tagin if you would like it spicier, but remember it has some salt in it as well so go easy on the salt when first seasoning. I also like toasted pumpkin seeds in this slaw and sometimes orange segments, which would add a little sweetness.

Black Beans
I like to sneak vegetable into my kid's food as much as possible. In this recipe I am adding the sweet potatoes and bell pepper to the beans to up our vegetable intake. Start with a hot sauté pan big enough to accommodate the vegetables in an even layer, add some cooking oil and turn the heat down to low. Give the oil a minute to heat up and add the vegetables, cooking for 6-8 minutes until the sweet potatoes are just getting soft, then add the garlic and cumin and sauté an additional 2-3 minutes. Then add the two cans of beans, drained and rinsed, and cook in the pan until they are hot. Adjust with a little salt. Chopped cilantro, a lime wedge, and Cotija cheese would be good garnishes for the beans.

Spanish Rice
First rinse your rice in a strainer. Sauté the onion and garlic in vegetable oil in a medium sized pot for 3-4 minutes over low to medium heat. Then add your rice and toast for 1 minute. Add the pureed tomato, chicken stock or water, and salt. Cover and simmer for approx. 15 minutes. Let stand for 5 minutes with the heat off and then fluff with a fork and adjust the seasoning.

Warm your tortillas in a skillet, on the grill, or right over the flame of your gas stove. Since I am using a cheese I want to melt on the tortilla I used a skillet. Heat them for 4 minutes flipping a couple of times. You want them to be lightly toasted but still pliable. Once the tortillas are almost all the way toasted sprinkle with the shredded cheese and cook for about 30 second to melt the cheese. Transfer the tortillas to a plate and top with a generous amount of the pork and a good pinch of the slaw. Add a couple of pickled onions on top if you are using them and additional cilantro, lime, or hot sauce to suit your taste. I leave the spice level low to medium when serving with wine. Too much spice will hamper your ability to enjoy the fruit flavors in the wine.

Now serve the tacos with the beans and rice on the side along with a crisp glass of Robert Mondavi Winey Fumé Blanc or Carneros Pinot Noir. Bon Appetit!

 Download the recipe PDF »

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