Chef Tom Fraker

Slow-Cooked Stove-Top Pork Roast

Name: Slow-Cooked Stove-Top Pork Roast
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 12
Cuisine: Mexican
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

Rated 2.0 stars by 1 users

Cuisine

Mexican

Servings

12 servings

Prep Time

30 minutes

Cook Time

5 hours

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

Image of Slow-Cooked Stove-Top Pork Roast

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

View Cart (0) Checkout

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 (see note below); 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.

Recipe 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).

Slow-Cooked Stove-Top Pork Roast