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Mexican Braised Pork: Date Added: 18 Nov 2009
Listed in: Pork

2 tbsp olive oil (30 ml)
1 x 3 lb. pork shoulder roast, cut into 4 pieces (1.35 kg)
1 1/2 cup finely chopped white onion (375 ml)
3 cloves garlic, peeled and finely chopped
1 x jalapeno, seeded and finely chopped
2 x chipotles in adobo sauce, seeded and chopped
1 tsp ground cumin (5 ml)
1/2 tsp ground cinnamon (2.5 ml)
2 cups passata (500 ml)
2 cup beef broth (500 ml)
3 x large sprigs fresh coriander
1 x large sprig fresh Italian parsley
1 x large sprig fresh oregano
1 x large sprig fresh thyme
Salt and pepper
Preheat oven to 350°F.

Cooking Instructions

Heat the olive oil in a large heavy pot over medium-high heat. When hot, season the pork pieces and add to the pot. Brown the pork pieces all over and when done, remove from the pot and set aside.

Add the onion, garlic and jalapeno to the pot and season. Sauté until the onions are soft but not brown. Add the chipotle, cumin and cinnamon to the pot and stir to combine. Add the liquid to the pot, season and bring to a simmer. Tie the herbs in a bundle and add to the pot along with the browned pork pieces.

Cover the pot with a lid and place the pot into the preheated oven for 2 hours or until the meat is completely tender. Remove from the oven and let cool. All braises are best made a day in advance to allow the flavours to fully develop.

The next day, remove the congealed fat from the surface of the braise. Remove the pork meat and set aside. Place the braising liquid over high heat and reduce to the desired flavour and consistency. Add the pork to the liquid, heat through and serve.

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