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2 hrs 45 mins
From the Feb 2008 issue of Food and Wine Magazine. The picture in the magazine looks incredible. Posting here so I can try the recipe in the fall. They suggest that if you can't find pork cheek, to use pork shoulder, cut into 2-inch pieces. (add 30 minutes to the cooking time in step 4) Can be refrigerated for up to 5 days. Even though this was in the Food and Wine Magazine, they suggest to serve with a rich beer, such as Newcastle Brown Ale.
Units: US | Metric
Serving Size: 1 (254 g)
Servings Per Recipe: 10
The following items or measurements are not included:
chipotle chiles in adobo