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Mexican, Soups and Stews


3-3 /2 lb boneless pork shoulder
for doing in the oven
* Kosher Salt
* Freshly ground black pepper
* Garlic Powder
* Cayenne
for smoking
* 1 tablespoon kosher salt
* 2 teaspoons pure chile powder
* 2 teaspoons dried oregano
* 1 teaspoon granulated garlic
* 1 tablespoon ground cumin
* and simple mop (1 part beer, 1 part vinegar, TBSP cumin, salt,
pepper and 1/2 tsp cayenne)

5 Poblano peppers split in half
5 cubanelle peppers split in half
1 1/2 lb tomatillos husked, washed and cut in half
8 whole garlic cloves not peeled
3 jalapeno peppers stemmed and split in half
vegetable oil
1 bunch cilantro, washed and trimmed
1 lg onion finely diced
1 TBSP ground cumin
1 TBSP dried oregano
pinch of cloves
2 1/2 cups chicken stock

For oven cooking:
In a large bowl toss pork with 2 TBSP salt and pepper, cayenne and garlic powder to personal taste, toss and set aside.
For smoking:
Rub the pork with the rub and set overnight, smoke till done, mopping hourly, and shred. Note: you can also smoke the tomatillos for extra flavor (if you do don't put them in the oven).

Preheat broiler to high. On a large sheet pan, arrange poblano and cubanelle peppers, skin side up and broil 8-10 minutes (let them blacken a bit) Transfer to a bag and let them steam 10-20 minutes.

Place tomatillos, garlic and jalapenos on a large sheet skin side up. Drizzle with oil and salt/pepper. Broil until charred/soft about 10 minutes. Peel the garlic and pour contents in a food processor.

Pell the black skin off the peppers and add to the food processor. Add cilantro and rough puree (about 10 secs).

for Oven preheat oven to 225. In a dutch oven, heat the oil and then brown the pork in batches. When done, add the onion and meat and continue cooking until onion is soft, add the cumin, oregano, cloves and cook till fragrant, about 1 minute

For smoked cook the onion till soft, add the spices and cook till fragrant. (if using crock pot pour into the crockpot else cook it in what you are using).

Add chicken stock and pureed chile mixture and stir to combine.

For oven cover and place in oven for about 3 hours, until the pork is fork tender. Return to stove and adjust the thickness, boil to thicken, add water to thin. Break up the chunks, easiest way is the boat moter, or masher.

For smoked cook on oven or in crock for several hours, add the pork and liquid and let cook another hour or two.

Skim off excess fat, season, serve with tortillas, sour cream, dices onions, shredded cheese, cilantro, and lime wedges.


Excellent