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Pork Braised with Dried Chilies
A salted pork shoulder braised for hours in beer, tomato, cumin and dried chilies until it collapses under a fork. The aromatics are puréed into a brick-red sauce, and the meat is shredded for tacos or sliced as a main.
- YieldServes about 8
- Hands-on1 h 40 min
- Total17 h 25 min
- Difficulty
Ingredients
- 1.8 kgboneless pork shoulder, about 4 lb, also sold as pork butt
- to tastesalt, generous, for seasoning the pork the day before, plus more to adjust the sauce
- 1 headgarlic, roots trimmed, halved crosswise, skins left on (they get strained out)
- 2 tbspneutral-tasting oil, 1 tbsp for browning, 1 tbsp for the aromatics
- 2medium yellow onions, sliced
- 480 mlcrushed tomatoes in their juice, 2 cups, fresh or canned
- 2 tbspcumin seed, or 1 tbsp ground cumin
- 2bay leaves
- 8dried chilies (guajillo, New Mexico, Anaheim or ancho), stemmed, seeded and rinsed
- 1 tbspsmoked paprika, or 2 smoked peppers such as chipotle morita or pasilla de Oaxacaoptional
- 600 mllager or pilsner beer, 2 to 3 cups, plus more to keep the liquid at depth
- ½ cupcilantro, coarsely chopped, to garnish
- 1lime, cut into wedges, to serveoptional
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