1 pork butt (about 7 lb)
1 1/2 qt. Chicken broth
1 lb onion, quartered
1 tbsp each coriander seed and cumin seed
2 tsp oregano
4 canned chipotle chilies in sauce
2 tbsp sauce from canned chilies
2 bay leaves

How to prepare

Cut pork butt in lb chunks. Add remainder of ingredients plus 2 quarts of water, or enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours). Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool. (can be refrigerated for 2 days.) Bake pork, uncovered in a 450 f oven until lightly browned and sizzling (about 20 minutes). Strain broth and use for spiced black beans recipe.

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