Tender Pork Taco at Tico (Photo: Susanna Bolle)

We tend to associate winter with slow-cooked comfort foods — roasts, stews and such. They’re great, of course, and satisfy our need for extra-caloric oomph when temperatures dip.

But why not switch things up a bit this winter with a really tasty taco? Joshua Smith, the chef at Tico in the Back Bay, has just the thing: Tender Pork Tacos with a spicy chile sauce.

You can braise the pork shoulder, which will satisfy any need for low, slow, cold-weather cooking; then add a little spice to heat things up and remind you of warmer temps and sunnier times. At Tico, Smith makes a lot of different types of tacos, but this, he says, is the standout. “It’s pretty much the perfect taco.” (Recipe after the jump.)

Tender Pork Taco

2 lbs pork shoulder
12 oz. tomatoes
1/2 white onion
1 carrot
1 celery stalk
2 minced garlic cloves
3 sprigs rosemary
3 sprigs thyme
3 quarts chicken stock
2 tablespoons kosher salt
1/2 tablespoon cumin seed
1 tablespoon ground coriander
2 tablespoons ground black pepper
1 tablespoon crushed red chili flakes
1 tablespoon brown sugar
3 tablespoons paprika

Combine all seasonings. Rub on the pork shoulder. Let sit overnightwrapped in the refrigerator. Next day, sear shoulder on grill.

In separate pan, brown onions in olive oil. Add carrot and celery, and de-glaze with the tomatoes and chicken stock. Place onion/tomato mixture in deep pan. Add garlic. Place seared pork shoulder in pan. Cover in 2 layers of plastic wrap and one layer of foil. Cook slowly in a 300-degree oven for 3 hours or until tender.

(Note: The plastic wrap will slightly melt and form a seal allowing the pork to self baste to set amount of time. In his experience, Chef Josh has not found plastic wrap to be dangerous or harmful; home chefs should make their own choice.)

Let rest overnight in liquid.  Pull the meat, place in separate container.

Green Chile Sauce

1 cup of roasted pureed tomatillo
1 tablespoon of roasted pureed yellow onion
2 each roasted peeled and de-seeded poblano peppers
1/2 bunch of cilantro
1 tablespoon roasted garlic puree
2 cups spinach, packed
sugar to taste
salt to taste

Place all ingredients in a blender and puree well, add a couple ice cubes to keep the mixture cold and this will help with color retention. Season with salt and balance the spice with sugar.

Spicy Cucumber

1 pint water
1/2 pint rice vinegar
1 teaspoon chile de arbol
4 tablespoons granulated sugar
2 1/2 tablespoons salt
1/2 cucumber, sliced thin and quartered

Mix together all of the above ingredients.

Place the pork on top of lightly grilled, 6-inch corn tortilla and top with spicy cucumber and green chile sauce.