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Chile-Braised Pork Shoulder

This pork dish is packed with multi-faceted flavor from a variety of sources. A potent blend of spices (chili powder, cumin, coriander, and cayenne) meets sweet orange juice, tangy red wine vinegar, and savory garlic and onion. The long cooking time coupled with the low temperature yields fork-tender pork that is easy to shred. The pork pairs perfectly with plain white rice and bright, fresh pickled red onions. This recipe can easily be doubled to accommodate more mouths: simply double all the ingredients and divide between 2 Suvie pans.

Chile Braised Pork Shoulder

  • Servings: 4
  • Difficulty: 5 hours and 30 minutes
  • Print

Ingredients

  • 1 ¼ lbs pork shoulder
  • 1 small yellow onion, finely chopped
  • 1 tbsp vegetable oil
  • 2 tbsp chili powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper (optional)
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar plus ¼ cup, separated
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 3/4 cup fresh orange juice
  • 1 cup rice
  • 1 small red onion

Directions

In a Suvie pan, stir together the onion, vegetable oil, chili powder, coriander, cumin, and cayenne. Broil for 10 minutes, stirring pan halfway through cooking. 

While the onions broil, remove and discard any excess fat from the pork shoulder and cut into 1 ½” pieces. 

Remove onions from Suvie. In a large bowl, stir together the broiled onions, brown sugar, garlic, 1 tbsp red wine vinegar, bay leaf, orange juice, pork, 2 tsp salt, and 1 tsp ground black pepper. Pour mixture into the now-empty Suvie pan. 

Insert pan into one of the two top zones of your Suvie. Place rice in a starch pan and insert into your Suvie. Input settings and cook.

My Cook > Slow Cook Settings

HIGH, 4 hours

Starch: 15 minutes

While the pork cooks, thinly slice the red onion. In a medium bowl, stir together ¼ cup red wine vinegar, 2 tbsp warm water, a pinch of salt, and a pinch of sugar. Set aside until ready to serve, stirring occasionally.

Once the pork has finished cooking, remove all pans from your Suvie. Fluff rice with a fork and divide between plates. Transfer pork to a bowl and shred with tongs or forks. Return pan with braising liquid to your Suvie and broil for 10 minutes. Spoon about half the liquid over the shredded pork or until desired consistency is achieved. Spoon pork on top of the rice and top each serving with pickled onions.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 543, Total Fat 24g, Total Carbohydrates 53g, Total Sodium 1,223mg, Total Protein 32g

CategoriesDinner Mexican Pork
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