Chile and Tequila Braised Pork Shoulder

I love braising. It really is simple, straight forward, and ripe for interpretation. Try different cooking liquids with different meats. Add vegetables, or don’t add vegetables. It’s not quite slow-cooking because it tenderizes the heck out of tough cuts in a couple hours, not 6 to 8 hours like in a slow cooker. Sure, pressure cooking is so quick, but braising really does do a much better job of infusing flavor. It’s been around since Catherine D’Medici.

This braise uses dried chiles with chicken stock and tequila for the braising liquids. The gold tequila really adds a slight touch of sweetness to the final product. The amount and the kind of dried chiles you use will determine the heat level in that liquid. This one is about medium in the picante department. Be sure to save about 1 1/2 cups of the liquid for a future soup. Reduce the remainder by about half and pour over the pork and the rice to finish. I included 1 tbsp of salt in the liquid to begin the braise. Plus, I lightly salted (and peppered) the pork chunks before browning. I found no need to add more salt when finished. So, taste the meat and liquid and season if neccessary for your needs.

I used a bone-in pork shoulder so after trimming and cutting it, I had a meaty bone to use in a soup later. I also got enough fat trim to render it and have about 1 fun of pure, clean, fresh lard! The lard you buy in the store has some other things added to it. This stuff came out nice and clear and turned very white when it cooled.

Ingredients:

• 1-3 pound pork shoulder (bone-in or boneless), trimmed of fat (save for rendering), cut into 2 inch square chunks

• 2 tbsp of canola oil or lard

• Kosher salt and black pepper

• Ancho chile powder (or your favorite)

• 1 medium white onion, peeled, halved, 1/2 inch slice

• 2 medium garlic cloves, peeled, smashed

• 2 cups of low-sodium chicken broth

• 1/2 cup gold tequila

• 1-14 ounce can of diced tomatoes including the liquid

• 4 sprigs of fresh thyme

• 4 sprigs of cilantro

• 1 bay leaf

• 1 orange, quartered

• 1 large dried Ancho chile

• 3 small dried Chipotle chiles

• 1 dried Guajillo chile

• Chopped green onions and fresh chopped parsley for garnish.

Directions:

• Preheat the oven to 350F.

• Place the dried chiles in a bowl and cover them with boiling water, let them sit for 20 minutes. Drain, reserving 1 cup of the liquid. Slice the chiles into strips.

• Season the pork chunks with Kosher salt and ground black pepper.

• Place a large, enameled Dutch oven over medium high heat, add 2 tbsp of canola oil. When the oil is hot, begin browning the pork chunks on all sides. Season the chunks with Ancho chile powder on all sides. Do this in batches. Don’t crowd the chunks and take your time to get a good brown all around. Remove the pork on a plate. Discard the oil in the pan, add 2 tbsp of clean canola oil. Throw in the onions and stir around for 2 minute. The pan should be hot still. Add the smashed garlic for 30 seconds. Add the chicken stock and deglaze the pan by scraping the bottom. Add the requila. Bring to a boil. Add the chile soaking oil, the diced tomatoes, the thyme, the cilantro, bay leaf, and the orange slices. Return to a simmer.

• Lower the heat, adjust the liquid to a very low simmer. Cover and cook for about 3 hours, checking and stirring every half hour or so until fork tender. There should be plenty of liquid.

• When done, remove the pork chunks to a bowl, keep warm. Strain the liquid through a fine wire strainer and discard the vegetables.

• I suggest removing and saving about 1 1/2 cups of the liquid for use in a future soup or stew. Bring the remainder to a simmer, uncovered, and reduce by about half to concentrate the flavor. Taste it. Reseason if necessary.

• Serve by place some of the reduced sauce to the plates. Place some steamed white rice on the sauce and add pork chunks. Spoon some sauce over the pork. Garnish with chopped green onions and chopped parsley.