Cooking in advance is a great idea. I secretly envy those who do this but I don’t get it together often enough. I should try to do better because when I do it’s always a game changer. I was feeling particularily productive after spying a pork shoulder at the market and it inspired me. This cut of pork is easy to prepare and also very versatile to use in a variety of recipes.

Just the right amount of heat and garlic cooked “low and slow”creates a tender and delicious pork shoulder. It’s perfect to use for tacos. It’s really not that difficult to create your own “Taco Tuesday” but it doesn’t necessarily have to be a Tuesday. Tacos are delicious any day of the week!

INGREDIENTS

2 dried ancho chilis

2 dried chipotle chilis

3 tablespoons extra virgin olive oil

1 (3-5 pound) bone-in pork shoulder

Kosher salt

Course, freshly ground pepper

2 white onions, chopped

1 red bell pepper, seeded and chopped

4 garlic cloves, peeled and chopped

4 springs fresh thyme

1 tablespoon ground cumin

1 bay leaf

1 (28 ounce ) can crushed tomatoes

1 orange, cut in half

1 lime, cut in half

DIRECTIONS

1. Place dried chilies in a glass bowl and cover with hot water. Set aside to rehydrate.

2. In a large heavy-bottomed Dutch oven with a tight-fitting lid, heat 3 tablespoons of olive oil.

3. Generously salt and pepper all sides of the pork shoulder.

4. Brown meat on all sides, about 5 minute per side, remove meat from pan and set aside on a platter.

5. Add onions, peppers, garlic, cumin, thyme, and a bay leaf to the Dutch oven. Cook for a few minutes until softened. Stir occasionally. In the meantime, stem and seed the hydrated chilies and add to the pot. Reserve the liquid used to soak the chilis.

6. Return the pork to the pan including any juices from platter. Pour crushed tomatoes over the meat.

7. Strain any seeds from the chili liquid. Add to the pot. Add in enough water to almost cover meat,

8. Squeeze the orange and lime halves into the pot. Toss in the rinds.

9. Bring to a boil. Reduce heat to a simmer and cook for 1 1/2 hours or until meat is fork tender.

10. Remove meat from pan and place on platter, cover with aluminum foil to keep warm.

11. Strain the braising liquid and reserve. Discard cooked vegetable, bay leaf and herbs.

12. Shred pork, add in reserved liquid if the meat is dry.

Yield: 24 Tacos

Serve with flour tortillas. I top with sliced avocado, sliced radishes, queso fresco, chopped cilantro, and Salsa Verde.