Slow-Cooked Stove-Top Pork Roast
Perfect for tacos or tostadas. Serve with fresh salsa, avocado slices, red onion, sour cream and cilantro.
- 3 dried pasilla negro chile peppers (stems and seeds removed)
- 5 dried New Mexico chile peppers (stems and seeds removed)
- 5 dried de arbol chile peppers (stems and seeds removed)
- 1 tablespoon Canola Oil
- 1/4 onion (thinly sliced (about 1/4 cup))
- 2 garlic cloves (coarsely chopped)
- 1/2 cup beef broth
- 1 teaspoon lemon juice
- 4 teaspoons ground cayenne
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 6 pounds bone-in pork butt roast
- Bring 6 cups water just to boiling in a large saucepan. Add dried chiles; cook, stirring often, 5 minutes. Drain chiles over a bowl; discard 2 cups chile water. Retain remaining water and chiles.
- Heat oil in a large straight-sided sauté pan over medium-high heat. Add onion and garlic; cook, stirring often, 5 minutes.
- In a large bowl, combine chiles and their water, onion mixture, broth and next 5 ingredients (through cumin).
- Place half of chile mixture in a blender*; process until smooth. Repeat procedure with remaining chile mixture.
- Heat a Dutch oven over high heat. Add pork, fat side down; cook until browned, turning several times, about 10 minutes. Stir in chile mixture; bring just to boiling. Reduce heat and partially cover; simmer until pork easily pulls apart with a fork, about 3 to 4 hours.
- Remove pork; cool until can be handled, about 30 minutes. Shred pork and serve.
*Note: Be cautious when blending hot foods; the contents expand rapidly, causing a risk of scalding. To be safe, before blending, remove center piece of blender lid (to allow steam to escape), secure lid on blender, and place a towel over opening in lid (to avoid splatters).
