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Ancho Braised Pork Shoulder

Course Dinner, Main Course
Cook Time 9 hours


  • 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.