Chili-Orange Shredded Pork

By á-47

Ingredients

• 1 dried pasilla or New Mexico chile
• 1 tea. tomato paste
• zest from 1 orange
• 1/4 cup orange juice
• 1 1/2 tea. salt
• 4 lb. pork shoulder roast
• 2 cloves sliced garlic

Preparation

Step 1

Soften chile in hot water for 15 minutes. Discard stem and blend chile with tomato paste, zest. o4ange juice and salt until smooth. Rub mixture all over the pork roast. Add the sliced garlic and wrap in aluminum foil.

Place wrapped pork in a roasting pan and cook for 30 minutes at 400 degrees. Reduce heat to 350 degrees and cook until fall-apart tender, another 2 1/2 to 3 hours. Discard fast and shred or chop pork.