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Glass Mixing Bowl 10-Piece Set
Le Creuset Stoneware 8 oz. Mini Round Cocotte
Vitamix 5200 Standard
Crockpot 6-Quart Slow Cooker
Trudeau Graviti Electric Salt & Pepper Mills
Ingredients
Method
Turn cooking mode on
Step 1
Place all the chiles in a medium bowl. Add enough boiling water to cover and set a small plate or bowl on the chiles to keep them submerged. Let the chiles soak until soft, about 30 minutes. Drain the chiles, reserving 1 cup of the soaking liquid.
Step 2
Meanwhile, preheat the oven to 325°F.
Step 3
Place the chiles, sugar, lime juice, and the reserved soaking liquid in a blender. Blend until smooth, adding more soaking liquid if needed to form a paste.
Step 4
Season the pork shoulder generously with salt. Spread the chile paste over the pork. (This can be done 1 to 2 days ahead; cover and refrigerate. Let the pork come to room temperature before continuing.)
Step 5
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until the onion is soft, about 8 minutes. Add the beer and bring to a boil.
Step 6
Add the pork, cover, and transfer to the oven. Braise the pork, basting occasionally with the pan juices, until very tender, about 2 1/2 hours. To serve, shred the meat off the bone.
Step 7
Mom Tip: You could also cook this in a slow cooker instead of the oven. In Step 5, cook in a large skillet. In Step 6, put the pork in the slow cooker, pour over the skillet contents, cover, and cook on low for 8 hours or on high for 6 hours.
For
8
M
I
4
Dried ancho chiles, large, 3 to 4 oz total, stemmed and seeded
2
Dried chiles de arbol, large, or japones chiles, stemmed and seeded
Boiling water
2
tbsp
Sugar
1
tbsp
Fresh lime juice
1
Boneless pork shoulder, 5 lb, Boston butt
Kosher salt
2
tbsp
Vegetable oil
1
Onion, large, chopped (about 2 cups)
3
cloves
Garlic, large, coarsely chopped
2
Bay leaves
2
tspn
Dried oregano
2
tspn
Ground coriander
2
tspn
Ground cumin
1/2
tspn
Ground allspice
12
oz
Dark beer, bottle
+ Add all to shopping list
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Coconut Rice & Beans, Pulled Pork Street Tacos with Green Crema, Daddy's Pocket Knife Slaw
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Shop
Glass Mixing Bowl 10-Piece Set
Le Creuset Stoneware 8 oz. Mini Round Cocotte
Vitamix 5200 Standard
Crockpot 6-Quart Slow Cooker
Trudeau Graviti Electric Salt & Pepper Mills
Ingredients
Method
Turn cooking mode on
Step 1
Place all the chiles in a medium bowl. Add enough boiling water to cover and set a small plate or bowl on the chiles to keep them submerged. Let the chiles soak until soft, about 30 minutes. Drain the chiles, reserving 1 cup of the soaking liquid.
Step 2
Meanwhile, preheat the oven to 325°F.
Step 3
Place the chiles, sugar, lime juice, and the reserved soaking liquid in a blender. Blend until smooth, adding more soaking liquid if needed to form a paste.
Step 4
Season the pork shoulder generously with salt. Spread the chile paste over the pork. (This can be done 1 to 2 days ahead; cover and refrigerate. Let the pork come to room temperature before continuing.)
Step 5
Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until the onion is soft, about 8 minutes. Add the beer and bring to a boil.
Step 6
Add the pork, cover, and transfer to the oven. Braise the pork, basting occasionally with the pan juices, until very tender, about 2 1/2 hours. To serve, shred the meat off the bone.
Step 7
Mom Tip: You could also cook this in a slow cooker instead of the oven. In Step 5, cook in a large skillet. In Step 6, put the pork in the slow cooker, pour over the skillet contents, cover, and cook on low for 8 hours or on high for 6 hours.
For
8
M
I
4
Dried ancho chiles, large, 3 to 4 oz total, stemmed and seeded
2
Dried chiles de arbol, large, or japones chiles, stemmed and seeded
Boiling water
2
tbsp
Sugar
1
tbsp
Fresh lime juice
1
Boneless pork shoulder, 5 lb, Boston butt
Kosher salt
2
tbsp
Vegetable oil
1
Onion, large, chopped (about 2 cups)
3
cloves
Garlic, large, coarsely chopped
2
Bay leaves
2
tspn
Dried oregano
2
tspn
Ground coriander
2
tspn
Ground cumin
1/2
tspn
Ground allspice
12
oz
Dark beer, bottle
+ Add all to shopping list
Made it? Claim it.
Coconut Rice & Beans, Pulled Pork Street Tacos with Green Crema, Daddy's Pocket Knife Slaw
Cancel
