She Strengthens

Savory Dreams Come True: Spicy Pork Shoulder Recipe

A Taste of Perfection

Celebrated chef David Tanis calls this recipe “the pork of your dreams,” and we couldn’t agree more. The secret lies in the rich, spicy paste made from rehydrated dried red chiles, which is slathered onto the pork shoulder and slow-roasted to tender perfection.

Serving Suggestions Galore

Enjoy this mouthwatering dish with cooked hominy, rice, beans, in tacos, or on a sweet bun – the possibilities are endless!

Get Ready to Cook

Special Equipment Needed

A clean coffee or spice grinder is essential for this recipe.

Game Plan

This dish can be made ahead of time and reheated, making it perfect for busy days.

Yield and Difficulty

Yield: 4 to 6 servings
Difficulty: Easy
Total Time: 1 hour 45 minutes, plus 2 hours roasting time

Ingredients

• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 6 ounces dried New Mexico red chiles
• 2 tablespoons lard or vegetable oil
• 1 medium yellow onion, diced
• Kosher salt
• Freshly ground black pepper
• 6 medium garlic cloves, finely chopped
• 1 bay leaf
• 3 pounds boneless pork shoulder

Let’s Get Cooking!

Step 1: Toasting the Spices

Place the coriander and cumin seeds in a large frying pan over medium heat and toast until fragrant, about 3 minutes. Remove from the pan and let cool. Grind the seeds into a fine powder using a spice grinder; set aside.

Step 2: Preparing the Chiles

Rinse the chiles in water, pat them dry with paper towels, and toast them in a large frying pan over medium heat until slightly puffed and fragrant, about 2-3 minutes. Remove the stems and seeds, and place the chile halves in a medium saucepan. Cover with water, bring to a boil, and simmer until softened, about 5 minutes. Let the chiles cool slightly, then blend them with 1 cup of the cooking liquid until smooth; set aside.

Step 3: Cooking the Onion and Garlic

Heat the lard or oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook until softened, about 5 minutes. Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, and stir to combine. Cook until the flavors meld, about 5 minutes. Remove from heat and let cool to room temperature.

Step 4: Roasting the Pork

Heat the oven to 350°F and arrange a rack in the lower third. Rinse the pork, pat it dry, and season with salt and pepper. Place the pork in a roasting pan or Dutch oven, pour the cooled chile sauce over it, and spread it evenly to coat the meat. Cover the pan tightly with foil or a lid and roast until the pork is tender and easily pulls apart with two forks, about 1 1/2 to 2 hours.