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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 10 |
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Serve with hot cooked rice or black beans. Garnish with sour cream, sliced green onions, fresh cilantro leaves, and lime wedges. If making up to a day ahead, chill meat with sauce in airtight container. To reheat, stir often over medium heat until steaming. Ingredients:
1 tied boned pork shoulder (butt;about 4 pounds) |
1 onion, peeled and chopped (8 ounces) |
1 firm-ripe tomato, rinsed,cored and chopped (8 ounces) |
2 cups tomato juice |
1 cup fat-skimed chicken broth |
2 tablespoons firmly packed brown sugar |
1 dried ancho chiles or 1 dried pasilla pepper (about 1/2-ounce) |
1 tablespoon chopped canned chipotle chile |
Directions:
1. Rince Pork and put in a 5-to 6-quart pan.
2. Add onion, tomato, tomato juice, broth and brown sugar.
3. Rinse dried chili, breakofff stem,and shake seeds from pod; add dried chile and chipotle chili to pan.
4. Cover and bring to a boil over high heat;reduce heat to low and simmer until meat is very tender when pierced with a fork;about 3 to 3 1/2 hours,occasionally pushing meat aside and stiring sauce to make sure it's not sticking.
5. Supporting meat with two slotted spoons,transfer to an 8-or9-in wide pan,fat side up.
6. Bake meat in a 350 degree oven until very well browned, 30 to 40 minutes.
7. Cut off and discard string.
8. With two forks, tear meat into large chunks; keep warm.
9. Meanwhile, skim and discard fat from meat juices.
10. Boil juice until reduced to 3 cups, about 30 minutes.
11. Whirl, a portion at a time in blender until smooth (Better yet, use a hand blender).
12. Put pork in bowl; pour sauce over meat.
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