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“Serve with hot cooked rice or black beans. Garnish with sour cream, sliced green onions, fresh cilantro leaves, and lime wedges. If making up to a day ahead, chill meat with sauce in airtight container. To reheat, stir often over medium heat until steaming.”
READY IN:
4hrs 50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Rince Pork and put in a 5-to 6-quart pan.
  2. Add onion, tomato, tomato juice, broth and brown sugar.
  3. Rinse dried chili, breakofff stem,and shake seeds from pod; add dried chile and chipotle chili to pan.
  4. Cover and bring to a boil over high heat;reduce heat to low and simmer until meat is very tender when pierced with a fork;about 3 to 3 1/2 hours,occasionally pushing meat aside and stiring sauce to make sure it's not sticking.
  5. Supporting meat with two slotted spoons,transfer to an 8-or9-in wide pan,fat side up.
  6. Bake meat in a 350 degree oven until very well browned, 30 to 40 minutes.
  7. Cut off and discard string.
  8. With two forks, tear meat into large chunks; keep warm.
  9. Meanwhile, skim and discard fat from meat juices.
  10. Boil juice until reduced to 3 cups, about 30 minutes.
  11. Whirl, a portion at a time in blender until smooth (Better yet, use a hand blender).
  12. Put pork in bowl; pour sauce over meat.

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