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Mexican, Meats | |
| 3 lbs. pork shoulder 2 tbs vegetable oil 1 tbs salt 1 tbs ground pepper 1 tbs paprika 1 tbs cayenne pepper 1 tsp oregano 2 bay leaves 2 cloves chopped garlic 2 large dried chipotle peppers 1/2 can coke 1/2 cup milk 2 tbs brown sugar | |
| Trim the fat and silverskin from the roast and cut it into a few manageable pieces. Preheat the oven to about 250 degrees. Heat the vegetable oil in a deep, heavy stock pot (with a lid) for 10 minutes over medium-high heat. While it�s getting hot, mix in the spices together on a plate and roll the pork in them. Gently place the pork chunks in the hot oil and sear all sides until browned. Cover, plop it into the oven and cook for an hour. Add the brown sugar, coke, milk, garlic, bay leaves and chipotle. Continue cooking for about another hour. It�s done when the pork starts to fall apart when poked with a spoon. Remove the meat from the stockpot with a slotted spoon and shred it into smaller chunks. Remove any solids (peppers) from the pan and heat the remaining juices over medium heat. Fry the meat in this until it begins to crisp, and all the liquids are gone. Serve with warmed corn tortillas, chopped fresh cilantro, wedges of lime, and diced red onion. | |
Unrated | |
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