Remember the dream I had that my parents were preparing an inauguration brunch for the newly elected president? Well, the recipe that I decided upon in my dream was this one. It may not be spring like but hell, it’s sleeting outside. I think this would be great on tortillas with pickled onion and a tomatilla salsa although a fruit based salsa would be good on the pork too of course….
Anyway, this is now probably my favorite way to do a decadent slow-roasted pork. Ernie’s the one that discovered this recipe in one of my favorite recipe compendiums, The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks, put together by Fran McCullough and Molly Stevens in 2006. This particular recipe is from The New Cook’s Tour of Sonoma by Michele Anna Jordan.
Slow-Roasted Chipotle Pork
2 tablespoons kosher salt
1 tablespoon chipotle powder
1 pork shoulder roast (about 3 1/2 pounds)
In a small bowl, mix together the kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.
Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275 degrees (if using a clay roaster, do not preheat). Cook until the pork falls apart when you press it with the back of a fork, 3 1/2 -4 hours. Remove the pork from the oven and let rest, covered, for 15 minutes.
This recipe calls for filling corn tortillas with the meat and topping with lime juice and cilantro. It’s one of those recipes that tastes incredibly complicated but is in fact just a couple of ingredients. HIGHLY recommended…..