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 particularly 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
- Place dried chilies in a glass bowl and cover with hot water. Set aside to rehydrate.
- In a large heavy-bottomed Dutch oven with a tight-fitting lid, heat 3 tablespoons of olive oil.
- Generously salt and pepper all sides of the pork shoulder.
- Brown meat on all sides, about 5 minute per side, remove meat from pan and set aside on a platter.
- 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.
- Return the pork to the pan including any juices from platter. Pour crushed tomatoes over the meat.
- Strain any seeds from the chili liquid. Add to the pot. Add in enough water to almost cover meat,
- Squeeze the orange and lime halves into the pot. Toss in the rinds.
- Bring to a boil. Reduce heat to a simmer and cook for 1 1/2 hours or until meat is fork tender.
- Remove meat from pan and place on platter, cover with aluminum foil to keep warm.
- Strain the braising liquid and reserve. Discard cooked vegetable, bay leaf and herbs.
- Shred pork, add in reserved liquid if the meat is dry.