| Ingredients: |
Directions:
Ingredients Pork Shoulder 2 1/2 tablespoons packed light brown sugar 2 1/2 tablespoons kosher salt 1 1/2 teaspoons sweet paprika 1 teaspoon cumin ground 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper 2 1/2 pounds boneless pork shoulder cut into 6 equally-sized pieces 1/4 cup vegetable oil 1 medium yellow onion thinly sliced 1/2 cup chicken stock 1 1/4 ounces unsweetened chocolate 3 teaspoons granulated sugar 3 teaspoons distilled white vinegar Sofrito 1 14.5-ounce can whole peeled tomatoes 2/3 cup fresh cilantro leaves roughly chopped* 1/2 medium yellow onion diced 2 garlic cloves finely chopped 1 tablespoon freshly squeezed lime juice 1 teaspoon chili flakes Chile Puree 2 dried ancho chiles 2 dried cascabel aka bola chiles** 2 dried pasilla chiles 1 chipotle pepper in adobo sauce Instructions Pork Shoulder In a large bowl, whisk together the brown sugar, salt, paprika, cumin, oregano, and cayenne. Add the pork shoulder and evenly coat with the spice mixture. Cover and place in refrigerator for at least 8 hours. Optional (if you have a smoker): Soak the wood chips according to instructions and preheat your smoker to 225. Place the wet hickory chips in the electric hopper or over the fire and smoke pork for 1 hour. Sofrito Meanwhile, make the sofrito by adding the tomatoes, cilantro (if using), onion, garlic, lime juice, and chili flakes to the bowl of a food processor or a blender. Puree until smooth. Transfer to a small bowl and set aside. Chile Puree Place the ancho, cascabel, and pasilla chiles to a medium saucepan, then add water to cover. Cover the saucepan and bring its contents to a simmer over medium heat. Cook the chiles until tender, about 15-20 minutes. Drain the chiles, transfer to a cutting board to cool briefly, then use a sharp knife to remove (and discard) the stems, veins, and seeds. Combine the chiles and chipotle pepper in sauce in the bowl of a food processor, puree until smooth. Add the chile mixture to the sofrito puree, stir to combine, then set aside. Roasting the pork Once ready to cook the pork (from the fridge or smoker), preheat the oven to 350 F. Meanwhile, warm the 1/4 cup oil over medium heat in a large Dutch oven. Add the pork and brown on all sides, about 5 minutes per side. Transfer to a plate and set aside. Reduce the heat to medium-low, add the thinly sliced onion, and cook until translucent, about 5 minutes. Add the stock and stir to scrape up the brown bits from the bottom of the pan. Add the sofrito-chile mixture to the pot, then bring the mixture to a low simmer. Add the chocolate, granulated sugar, and vinegar and stir to combine. Cook until the chocolate has melted, about 5 minutes. Bury the reserved pork in the chile base, cover it in the Dutch oven, and cook about 2 1/2 - 3 hours, until the pork is easily shreddable with two forks. Remove the pot from the oven, and let the pork sit, covered, another 30 minutes. Shred the pork meat using two forks to yield a chunky chili. Divide into portions and serve. This dish keeps quite well, and can be well-wrapped then stored for 3-4 days in the fridge or up to 3 months in the freezer. Notes *Feel free to omit this if you belong to the "cilantro tastes like soap" part of the gene pool. **I wasn't able to find these, so I used 2 ancho pasilla chiles. |