Entree: Mexico – Nuevo Leon / Monterrey – Asado de Puerco (Slow-roasted pork in a smoky guajillo-chile adobo)

Serving Size: 6

Approximate Time

Prep 1 hr 5 min

Cook 3 hrs 30 min

Additional 30 min

Total 5 hrs 5 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed of excess fat
- 5 dried guajillo chiles, about 1.5 oz (40 g), stems and seeds removed
- 2 dried ancho chiles, about 0.5 oz (15 g), stems and seeds removed
- 4 garlic cloves
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) orange juice (fresh if possible)
- 1 tbsp (15 ml) vegetable oil or rendered pork fat (lard)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried Mexican oregano
- 1/4 tsp (0.5 g) ground cloves
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 1 medium white onion, halved (about 8 oz / 225 g)
- 2 bay leaves
- 2 cups (480 ml) low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil for searing
- 12 corn tortillas for serving (optional)

Instructions

1. Toast the dried guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant, about 20–30 seconds per side; transfer to a bowl and cover with hot water to rehydrate for 15 minutes, then drain.
2. In a blender, combine the rehydrated chiles, garlic, white vinegar, orange juice, tomato paste, 1 tbsp (15 ml) vegetable oil, cumin, oregano, ground cloves, 1 tsp (5 g) salt, and 1/2 cup (120 ml) of the chicken stock; blend to a smooth adobo, adding more stock by tablespoonfuls if needed to reach a pourable but thick sauce.
3. Pat the pork shoulder dry and score the fat in a crosshatch. Rub the adobo all over the pork (reserve 1 cup/240 ml of the adobo for braising). Cover and refrigerate to marinate for at least 4 hours or preferably overnight.
4. Preheat the oven to 325°F (160°C). Remove the pork from the refrigerator to come toward room temperature for 30 minutes. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat and sear the pork on all sides until deeply browned, about 4–6 minutes per side.
5. Add the reserved 1 cup (240 ml) adobo, the remaining 1 1/2 cups (360 ml) chicken stock, the halved onion, bay leaves, and remaining 1 tsp (5 g) salt to the pot. Bring to a simmer, cover, and transfer to the preheated oven. Roast for 2 1/2 to 3 hours, or until the pork is very tender and an instant-read thermometer in the thickest part reads about 190°F (88°C).
6. Remove the pork to a cutting board and let rest 15–20 minutes. Meanwhile, skim excess fat from the braising liquid, then strain and reduce the sauce on the stovetop over medium-high heat until slightly thickened, tasting and adjusting seasoning with salt and pepper.
7. Shred or slice the pork and return to the reduced sauce to coat and warm. For a caramelized finish, spread the shredded pork on a baking sheet and broil 2–3 minutes until edges are crisped.
8. Serve the asado de puerco hot with warm corn tortillas and warmed onion slices from the braise, spooning extra adobo sauce over the pork.