| Ingredients: 4 Ounce(s) New Mexican dried chilies, red 4 Pound(s) boneless pork shoulder, extra lean 1 Tablespoon(s) kosher salt 2 Tablespoon(s) honey 2 Tablespoon(s) vinegar, white 5 Clove(s) garlic 2 Teaspoon(s) mexican oregano 2 Teaspoon(s) cumin 1/2 Teaspoon(s) cayenne pepper 1/8 Teaspoon(s) cloves |
Directions:
Remove seeds from dried chilies and cut into 1-inch pieces. Soak covered in hot water for 30 minutes. Trim fat from the pork shoulder. Cut into 1.5-inch cubes. Add 1tbl kosher salt and stir, then cover and leave in fridge for at least 1 hour. Strain liquid from chilies. Add chilies to a blender. Add spices to blender and 1 tsp salt. Blend for 30 seconds. Add one cup of reserved chili water while blending to make the paste smoother. Add enough liquid to keep everything moving in the blender then blend on high for 1 minute. Add pork to a dutch oven, then add the sauce. Bring to a boil. Then cover and put in a 325 degree oven for 2.5 hours. |