Ingredients
- 3 lb pork shoulder or 3 lb beef chuck roast
- 1 Tbsp vegetable oil
- 1/4 tsp cumin seeds, crushed slightly
- 1 onion, cut in half then chopped
- 3 cloves garlic, peeled and chopped
- 1 14oz. can diced tomatoes
- 2 sprigs fresh oregano (can substitute dried, about 1/2 tsp?)
- 2 whole cloves
- 1-2 bay leaves
- 2 chipotle peppers packed in adobo
- 1 Tbsp adobo sauce
- 1/4 About 1/4 C water or meat stock
- Salt and pepper to taste.
Preparation
Step 1
Rub some salt and pepper on pork shoulder (or beef).
In dutch oven heat oil over medium high heat. Sear pork shoulder on all sides until it is browned. Remove pork and set aside for now.
Add cumin seeds to pan and toast in hot oil until fragrant. Add chopped onions and saute until lightly browned on edges. Then add garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add whole can of tomatoes including liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up browned bits on bottom of pan. Add pork back to pan and bring contents up to boil then lower to a bare simmer. Braise until pork is fall apart tender, about 3-4 hours (or 6 hours in a slow cooker). You can braise on stove top on low heat setting, in oven at 325 degrees, or in slow cooker.
Meat is done when it is fall apart tender. Try your best to remove it in one piece and set aside. Remove cloves, bay leaves, and oregano sprig (if you used sprigs) from braising liquid. Then in food processor or blender puree into sauce. If sauce is too thin, simmer it on stove top until it has reduced little. Meanwhile, using two forks, shred pork shoulder. Return shredded meat to simmering sauce. Let it heat through and soak up all flavor and juices.
Serve with rice, Mexican rice, or in tacos, burritos, etc.