SERVES 8
Ingredients:
1 Pork shoulder roast -- boneless
2 cups water
2 onions -- large sliced into rings
1 1/2 cups orange juice
6 garlic cloves, peeled
2 canned chipotle chiles, minced, plus
1-2 tablespoon adobo sauce
2 teaspoons kosher salt
1/4 cup tequila
Method:
Cut pork roast into three into 3" inch chunks and trim off excess fat
Combine pork plus the next six ingredients to a large cast iron skillet
Bring to a boil, reduce and simmer covered for 1 ¾ hours
Remove cover and reduce liquid by half
Add the tequila and continue reducing until all of the liquid has evaporated, stirring occasionally
After the liquid is gone then the pork will start to stick
Stir for another 10 to 15 minutes, getting the meat brown and crisp around the edges
This is my spin of a 2003 Bon Appetit recipe.
Modified 3/22/10 -- Thanks Lillie...
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Comments
Sorry. Yes, I do use either one depending on the mood or what I have on hand.