Courtesy of the Cookbook: Week in a Day
Ingredients:
- 1 (4-5lb) boneless pork shoulder (pork butt)
- Salt & Pepper
- 2 tablespoons vegetable oil
- 2 tablespoons extra virgin olive oil
- 2 onions cut into wedges, root end attached
- 4 large cloves garlic, smashed
- 1 1/2 teaspoons chopped oregano leaves
- 1 fresh red chile, thinly sliced
- 2 fresh bay leaves
- 1 (12 oz bottle) mexican beer
- 2 cups chicken stock
- Juice of 4 oranges (about 2 cups)
- 1 chipotle chile in adobo, seeded and finely chopped, plus 1 tablespoon adobo sauce
- Juice of 2 limes
- 16 flour or corn tortillas
- 1 cup drained pickled jalapeno slices
- 1/4 head red cabbage shredded
- 1 cup crumbled queso fresco or 2 cups shredded Monterey Jack cheese
Directions:
- Preheat the oven to 325 F.
- Season the pork generously with salt and pepper and let sit at room temperature for 30 minutes
- Pat the pork dry with a paper towel. IN a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over high heat. Put the pork in the pot and evenly brown the meat all over, 10-12 minutes. Transfer the pork to a plate.
- Turn the heat down to medium-high and add the EVOO to the Dutch oven. Add the onions, garlic, oregano, red chile, bay leaves, and salt and pepper and cook for 7-8 minutes. De-glaze with the beer. Stir in the chicken stock and orange juice.
- Return the pork to the pot (the liquid should come about two-thirds of the way up the meat) and bring to a simmer. Cover and put the pork in the oven. Cook until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
- Transfer the pork to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks. Set aside one-third of the shredded pork for the Pork Ragu (see other recipe)
- Simmer the braising liquid over medium heat until reduced by half. Remove the bay leaves. Add the chipotle, adobo sauce, and lime juice. Stir in the shredded pork.
- When ready to serve, char the tortillas over an open flame and keep warm in a tortilla warmer or covered with a towel.
- To serve, put the pork on a platter and garnish with pickled red onions (optional) and pickled jalapeno slices. Serve with the shredded cabbage, crumbled cheese, and charred tortillas for wrapping.
Yield: 4 Servings plus enough leftover pork to make Pork Ragu!
