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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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One of my favorites! It doesn't get much better than this! Another recipe from the Chile Head mailing list! Ingredients:
4 lbs boneless pork shoulder or 4 lbs pork butt, cut into 1-inch cubes |
1 1/2 medium onions, chopped medium |
2 garlic cloves, minced |
1/2 teaspoon dried oregano |
1 1/2 teaspoons cilantro |
4 hot new mexico peppers, i like barkers, roasted, peeled and deseeded, chopped medium |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1 tablespoon honey |
2 tablespoons sherry wine vinegar |
1 cup chicken stock, as needed |
Directions:
1. Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.
2. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
3. Preheat oven to 325°.
4. Place pork in a roasting pan, and bake for about 3 1/2 hours, or until tender.
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