Mexican Braised Pork Shoulder
The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.
Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.
Ingredients:
4 dried ancho chiles and 2 chiles de arbol or japones
2 tablespoons sugar
1 tablespoons fresh lime juice
1 7-pound Pork shoulder (i used bone-in)
Kosher salt
2 tablespoons Olive oil
2 onions, chopped
3 cloves garlic, coarsely chopped
2 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons cumin
1 teaspoon allspice
1 12-ounce bottle Dark beer
1/2 cup crumbled Cojita cheese
sour cream
Cilantro
hot sauce
Instructions:
Place chilis in a medium bowl. Add enough boiling water to cover, then place a plate or a smaller lid on top to submerge. Let soak for 30 minutes, until softened. Drain chiles, reserving about 1 cup of soaking liquid.
Preheat oven to 350 degrees. Place chiles, sugar, lime juice, and 1/4 cup of the soaking liquid into a blender. Blend until a smooth paste forms. Add more soaking liquid if necessary.
Place pork in a large bowl and trim most of the fat off with a sharp knife. Season pork generously with salt on all sides and spread paste over pork. Cover and chill.
Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, cumin, and allspice. Cook, stirring often, until onion is soft, about 7 minutes. Add bear and bring to a boil. Add pork to the pot, pouring on any additional chili paste left in the bowl. Cover with a heavy lid and transfer to oven.
Braise pork, turning and basting every hour, until fork-tender, about 3 1/2 to 4 hours (depending on the size of your pork.)
When done, remove pork to a platter and skim off the fat of the braising liquid. Return pork to pot and shred, using two forks or tongs. Heat tortillas either in the oven or in the microwave and assemble your taco bar. Serve pork and tortillas on a plate, and put all other taco ingredients in bowls. Make your own tacos!
From tworecipesblog.com