Slow-cooked for eight hours with ancho chilis and lots of spices. A fall apart flavorful Mexican style pork.
This is one of my favorite go-to Mexican style pork recipes. It is braised in a slow cooker, so I like to start it before I go to bed. I really love it when I can cook things overnight. I wake up in the morning and have all of those yummy aromas drifting through the house! Mmmmm…It’s very comforting and it gets me fired up for the day(food) ahead. Now what to make with it?
This pork can be used for many different recipes from tacos to empanadas, and soups to pasta. But it is especially good for making enchiladas. No need to make a separate sauce, just spoon some of the pork sauce in a baking dish, wrap some pork and cheese in corn tortillas, top with more sauce and cheese, then bake. Garnish with your favorite toppings and voila! Easy and delicious!
Ancho Braised Pork Shoulder
- 4 pounds pork shoulder
- 6 oz tomato paste
- 6-8 garlic cloves
- 1 pasilla chili stem and some seeds removed
- 2 ancho chili stem and some seeds removed
- 1 onion rough chopped
- 1 tsp cumin
- 2 bay leaves
- 1 tsp oregano
- 1 tsp pepper
- 1 1/4 tsp salt
- 1 tbsp chili powder
- 1 bunch sage
- 5 spigs thyme
- 24 oz chicken stock
- 2 limes juiced
- Place all the ingredients except lime juice in a slow cooker. Turn on high until liquid starts to simmer. Turn to low and cook for 8 hours. Meat should be falling apart when done.
- Remove pork from liquid and set aside.
- Skim the fat from the liquid. Place liquid in a pot and reduce by half. Remove the bay leaf, thyme and sage stems. Add lime juice to the liquid and blend in a blender until smooth.
- Shred pork and add enough sauce to coat the pork. Season with salt if needed. Reserve any extra sauce for another use.