Ancho-Orange Pork (America's Test Kitchen) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup orange juice
1/2 cup distilled white vinegar
4 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces
2 Tbs tomato paste
2 Tbs minced canned chipotle chile in adobo sauce (remove some seeds if you need to decrease the heat)
5 garlic cloves, lightly crushed and peeled
2 bay leaves
2 tsp ground cumin
2 tsp dried oregano
Salt and pepper to taste
4 lbs boneless pork butt roast, trimmed and cut into 2-inch pieces
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Directions: |
Directions:1. Adjust oven rack to lower-middle position. Heat oven to 300 F. Whisk orange juice, vinegar, anchos, tomato paste, chipotle chiles, garlic, bay leaves, cumin, oregano, and 1 tsp salt together in a 6+ qt dutch oven. Season pork pieces with salt and pepper. Arrange pork in a single layer over the bottom of the dutch oven. Cover and cook in oven until pork is very tender, about 2 hours.
2. Transfer pork into large bowl using slotted spoon. Let cool slightly. Use 2 forks to shred into bite-sized pieces.
3. Pour juice/sauce into a fat separator (or just into a bowl and use a spoon to take off some fat). Discard bay leaves and any chunks of pork fat. Transfer solids and 1 1/2 cups of the juice into a blender (basically you just don't need all the liquid but you want all the good solids like the garlic and chiles). Blend until smooth. Add sauce and meat back to dutch oven. Reheat before serving.
4. If making burritos, serve in warmed 10-inch flour tortillas with flavored rice, seasoned black beans and cheese.
This meat works really well in burritos, but could be used for tostadas or enchiladas as well.
This meat freezes nicely. |
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Number Of
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Number Of
Servings:enough for 8 burritos in 10-inch tortillas |
Personal
Notes: |
Personal
Notes: I write in my cookbooks. I write notes all around my recipes about substitutions I make, about how the food turned out, about peoples' reactions, and about what I would do differently next time. On this page of my recipe book I wrote, "YUM. Everything delicious, savory, Mexican meat should be."
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