Recipe: Ancho chili citrus braised pork
FOX19 - Here is a recipe from Chef Renée Schuler of Eat Well.
Pork shoulder is a tough cut that takes a long time to cook, but the results are worth it. Tender, flavorful fall apart meat great for sandwiches, tacos, or over rice.
4 pounds Whole pork shoulder, boneless
3 T Olive oil
3 T Black pepper
3 T Kosher Salt
2 ½ T Ancho powder
2 teaspoons Chipotle powder (more or less to taste)
1 ½ T Smoked paprika
2 large Onions, peeled and thinly sliced
½ cup Garlic, crushed & peeled, roughly chopped
1 cup Orange juice
¾ cup White vinegar
2 cups White wine
Yield: 6 dinner sized portions, 10 sandwich size portions
Mix together pepper, salt, ancho, chipotle powder, and smoked paprika.
Rub the spice mix all over the pork covering all sides. Refrigerate, uncovered for 30 minutes.
Using 1 Tablespoon of oil sauté onions in a large skillet until just tender about 7 minutes, and add the garlic. Sauté an additional minute.
Add onions and garlic to a roasting dish, set aside.
To that same skillet add remaining olive oil and sear the pork on all sides. Once all sides have nice color on them move to the roasting dish on top of the onion mixture.
Add all liquid to the roasting dish and place in a 350 degree oven. Roast for 4 hours until very tender or until a fork slides easily in and out.
Remove pork from the dish to cool, tent with foil, take remaining juice and onions out and place in a pot.
Cook over medium-high heat to reduce slightly
After resting a minimum of 20 minutes, pull pork into desired sized shreds and pour over reduced juice and onion mixture.
Note: Braised meats are always better after 24 hours, so if possible cook the day before you would like to serve. It is easiest for reheating purposes to cool, pull or cut into pieces, add juices and then chill overnight. Remove to room temperature for one hour, then re-heat covered in a 350 degree oven for 45 minutes – 1 hour.
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