GRILLED PORK SHOULDER IN ADOBO

By BobD

Ingredients

• GRILLED PORK IN GUAJILLO ADOBO (CECINA DE CERDO ENCHILADA)
• MAKES ENOUGH FOR 24 TAQUITOS
• Pork shoulder is usually considered a braising cut, but when it's marinated, grilled, and sliced thin, it's tender and juicy.
• 15 dried guajillo chiles (1 3/4 oz), wiped clean, then stemmed, seeded, and opened flat
• 3 dried pulla chiles or chiles de arbol, wiped clean, then stemmed and seeded
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 8 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons cider vinegar
• 2 lb boneless pork shoulder, rinsed, patted dry, and cut into 1/8-inch-thick slices

Details

Adapted from gourmet.com

Preparation

Step 1

Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot.

Cook chiles in batches, turning with tongs, until blackened in spots, about 30 seconds.

Transfer to a medium saucepan and cover with water, then simmer until chiles are softened, about 15 minutes.

Reserve 1/2 cup cooking liquid, then drain chiles.

Puree chiles in a blender with reserved liquid, oregano, spices, garlic, oil, vinegar, and 2 tsp salt until smooth.

Force puree through a fine-mesh sieve into a bowl, discarding solids.

Rub marinade all over pork and chill at least 1 day.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)

Oil grill rack, then grill pork in batches, covered only if using a gas grill, turning once, until just cooked through, about 2 minutes total.

Transfer to a cutting board and cut into bite-size pieces.

COOKS NOTE:

Pork can be marinated up to 2 days.