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Apatzingán-Style Braised Pork Shoulder
A pork shoulder braised slowly under a blanket of guajillo, tomato, garlic and orange sauce with beer and herbs, then roasted hot to glaze. Delicious hot, or cold in thin slices for sandwiches or tostadas.
- YieldServes about 8; also good cold
- Hands-on1 h 20 min
- Total4 h 26 min
- Difficulty
Ingredients
- 2 kgpork shoulder, about 4 1/2 lb, on the bone with blade
Sauce
- 3dried guajillo chiles
- 170 gtomato, about 1 medium, grilled whole in the skin until blistered
- 1 tspsugar
- 80 mlfresh orange juice, about 1/3 cup
- 2 tspsea salt, heaped, or to taste
- 9 clovesgarlic, small, peeled
- 4black peppercorns, lightly crushed
For the braise
- 1large white onion, thickly sliced
- 1large orange, cut into thin rounds
- 2 leavesbay leaves
- 2 sprigsfresh thyme, or 1/4 tsp dried
- 2 sprigsfresh marjoram, or 1/4 tsp dried
- 360 mllight beer, about 1 1/2 cups
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