Serves 8
Serve the shoulder with mashed potatoes, noodles, and something bright like sauteed broccolini.
3 | dried guajillo chiles |
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1 | medium onion, sliced into rings |
4 | cloves garlic, smashed and peeled |
About 4 pounds boneless pork shoulder (Boston butt), cut into 4-inch chunks, trimmed of some (but not all) excess fat | |
Salt and black pepper, to taste | |
1 | teaspoon dried oregano |
½ | teaspoon ground cumin |
2 | cups water |
3 | tablespoons chopped fresh oregano |
1. Set the oven at 350 degrees.
2. In a small dry skillet, toast the chiles over medium heat, turning a few times, about 3 to 5 minutes or until fragrant. Remove from the heat and transfer to a plate. When cool enough to handle, pull off the stems and tear the chiles into pieces, discarding the seeds.
3. In a large flameproof casserole, place the onion, chiles, and garlic. Add the pork and sprinkle it with salt, pepper, dried oregano, and cumin. Pour the water in at the edges. Bring to a boil, remove from the heat, and cover the pan. Transfer to the oven and cook for 2½ to 3 hours, turning the pork pieces once or twice, until they are very tender.
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4. Using a slotted spoon, transfer the pork to a large bowl. Strain the juices into another bowl. Leave to cool. Cover and refrigerate both.
5. Set the oven at 325 degrees.
6. Remove the fat from the cooking juices and transfer to a baking dish. Discard fat and sinew from the meat. Add to the baking dish. Cover with foil. Reheat in the oven for 45 minutes or until the juices are bubbling and the meat is hot. Taste the juices for seasoning and add more salt, if you like. Sprinkle with fresh oregano. Lisa Zwirn