Slow-Cooked Stove-Top Pork Roast
By Chef Tom Fraker



Perfect for tacos or tostadas–serve with fresh salsa, avocado slices, red onion, sour cream, and cilantro.

Ingredients
3 dried pasilla negro chile peppers, stems and seeds removed
5 dried New Mexico chile peppers, stems and seeds removed
5 dried de arbol chile peppers, stems and seeds removed
1 tablespoon canola oil
¼ onion, thinly sliced (about ¼ cup)
2 garlic cloves, coarsely chopped
½ cup beef broth
1 teaspoon lemon juice
4 teaspoons ground cayenne
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon ground cumin
6 pounds bone-in pork butt roast


Directions

Bring 6 cups water just to boiling in a large saucepan. Add dried chiles; cook, stirring often, 5 minutes. Drain chiles over a bowl; discard 2 cups chile water. Retain remaining water and chiles.

Heat oil in a large straight-sided sauté pan over medium-high heat. Add onion and garlic; cook, stirring often, 5 minutes.

In a large bowl, combine chiles and their water, onion mixture, broth and next 5 ingredients (through cumin).

Place half of chile mixture in a blender*; process until smooth. Repeat procedure with remaining chile mixture.

Heat a Dutch oven over high heat. Add pork, fat side down; cook until browned, turning several times, about 10 minutes. Stir in chile mixture; bring just to boiling. Reduce heat and partially cover; simmer until pork easily pulls apart with a fork, about 3 to 4 hours.

Remove pork; cool until can be handled, about 30 minutes. Shred pork. Serve

*Note: Be cautious when blending hot foods; the contents expand rapidly, causing a risk of scalding. To be safe, before blending, remove center piece of blender lid (to allow steam to escape), secure lid on blender, and place a towel over opening in lid (to avoid splatters).


Prep Time: 30 min. / Total Time: 3 hr. 50 min.
Serves: 12 (about 1 cup pork)

Recipe from The Great Pepper Cookbook