Slow-Cooked Stove-Top Pork Roast

Slow-Cooked Stove-Top Pork Roast

Slow-Cooked Stove-Top Pork Roast

Perfect for tacos or tostadas. Serve with fresh salsa, avocado slices, red onion, sour cream and cilantro.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 12 (about 1 cup pork)

Ingredients

  • 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

Instructions

  • 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 saut√© 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.

Notes

*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).


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