Prep 30 mins
Cook 4 hrs 30 mins
Found this in the LA Times Food & Drink section - saving for fall when this will be a wonderful aromatic meal for a Saturday evening dinner with friends. Leftovers sound made for enchiladas....
- 2 tablespoons olive oil
- 1 (5 lb) boneless pork shoulder
- 2 tablespoons kosher salt
- 2 teaspoons black pepper, Freshly ground
- 2 cups chicken broth
- 3⁄4 cup fresh orange juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons orange zest, finely grated
- 2 tablespoons adobo sauce (from a can of chipotle chiles in adobo)
- 1 1⁄2 teaspoons cumin, ground
- 4 garlic cloves
- 4 chipotle chiles in adobo, seeded
- 1 onion, roughly chopped (2 cups)
- 4 bay leaves
- 1 teaspoon thyme, fresh
- Heat the oven to 325 degrees.
- In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
- Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
- Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
- Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
- Carefully uncover the pork and flip over the roast.
- Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
- Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
- When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.