melissa-dallas
Well-known member
weekend. A friend at work brought this to lunch last week and it is fabulous. The pork calls for banana leaves, but my big crock pot has a gasket on the lid & holds steam so I think I'm doing that.
Adapted from Cuisine at Home:
Mexican Braised Pork Shoulder with Salsa Verde as adapted from Cuisine at Home
2 tbsp. ground cumin
2 tsp. ground coriander seeds
2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. black pepper
1 tsp. cayenne pepper
1 pork shoulder, trimmed (about 4-6 lbs)
1 package frozen banana leaves, thawed
1 lb. tomatillas, husks removed, halved
1 cup chopped shallots
2 poblano peppers, chopped
4 garlic cloves, smashed
1 jalapeno, seeded, chopped
1/2 cup chicken stock
Preheat the oven to 340 degrees. Combine the cumin, coriander, salt, cinnamon, pepper and cayenne; rub all over the pork shoulder. Sear the pork in oil in a Dutch oven over high heat (about 3 minutes per side) until browned on all sides. Remove the pork, pour off the remaining oil and wipe out the Dutch oven.
Line the Dutch oven with a banana leaf leaving the ends hanging over the sides. Place a second leaf crosswise on top of it. Add the tomatillas, onions, poblanos, garlic, and jalapeno, then place the seared pork shoulder on top. Pour in the chicken stockand fold the leaves over the meat and cover the pan tightly. (The handle on the lid to my Dutch oven isn't oven proof so I used foil to cover it) Braise the pork for about 3 hours or until tender.
Remove the pork from the oven and preheat the broiler to high with the rack about 8 inches from the element. Transfer the pork to a baking sheet and broil until the surface is crispy, turning to get both sides. This will take less than 10 minutes. Let the pork stand while you make the salsa.
To serve, pull the pork from the bone and shred it. Serve with the salsa verde, flour tortillas and any other topping you choose.
Salsa Verde
Braised vegetables from the pork shoulder
3 tomatillas, husks removed, chopped
1 cup cilantro leaves
1/2 cup pan juices, degreased
1 tbsp. lime juice
Strain the vegetables from the Dutch oven. Place them and the remaining ingredients into a food processor and pulse until chunky.
Roasted Sweet Potatoes with honey-lime glaze
Cuisine at Home, February 2008
Makes 8 cups; Total time: 45 minutes.
Ingredients:
3 ½ lb. sweet potatoes, peeled and cut into 1” chunks
1/3 cup olive oil
½ teaspoon cayenne pepper
Salt to taste
½ cup honey
¼ cup fresh lime juice
¼ teaspoon ground cinnamon
Chopped fresh cilantro
Directions:
1. Preheat oven to 425 °F.
2. Toss sweet potatoes with olive oil, cayenne and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, about 25 minutes.
3. Whisk together honey, lime juice, and cinnamon in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast 5 minutes more.
4. Garnish with cilantro.
Adapted from Cuisine at Home:
Mexican Braised Pork Shoulder with Salsa Verde as adapted from Cuisine at Home
2 tbsp. ground cumin
2 tsp. ground coriander seeds
2 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. black pepper
1 tsp. cayenne pepper
1 pork shoulder, trimmed (about 4-6 lbs)
1 package frozen banana leaves, thawed
1 lb. tomatillas, husks removed, halved
1 cup chopped shallots
2 poblano peppers, chopped
4 garlic cloves, smashed
1 jalapeno, seeded, chopped
1/2 cup chicken stock
Preheat the oven to 340 degrees. Combine the cumin, coriander, salt, cinnamon, pepper and cayenne; rub all over the pork shoulder. Sear the pork in oil in a Dutch oven over high heat (about 3 minutes per side) until browned on all sides. Remove the pork, pour off the remaining oil and wipe out the Dutch oven.
Line the Dutch oven with a banana leaf leaving the ends hanging over the sides. Place a second leaf crosswise on top of it. Add the tomatillas, onions, poblanos, garlic, and jalapeno, then place the seared pork shoulder on top. Pour in the chicken stockand fold the leaves over the meat and cover the pan tightly. (The handle on the lid to my Dutch oven isn't oven proof so I used foil to cover it) Braise the pork for about 3 hours or until tender.
Remove the pork from the oven and preheat the broiler to high with the rack about 8 inches from the element. Transfer the pork to a baking sheet and broil until the surface is crispy, turning to get both sides. This will take less than 10 minutes. Let the pork stand while you make the salsa.
To serve, pull the pork from the bone and shred it. Serve with the salsa verde, flour tortillas and any other topping you choose.
Salsa Verde
Braised vegetables from the pork shoulder
3 tomatillas, husks removed, chopped
1 cup cilantro leaves
1/2 cup pan juices, degreased
1 tbsp. lime juice
Strain the vegetables from the Dutch oven. Place them and the remaining ingredients into a food processor and pulse until chunky.
Roasted Sweet Potatoes with honey-lime glaze
Cuisine at Home, February 2008
Makes 8 cups; Total time: 45 minutes.
Ingredients:
3 ½ lb. sweet potatoes, peeled and cut into 1” chunks
1/3 cup olive oil
½ teaspoon cayenne pepper
Salt to taste
½ cup honey
¼ cup fresh lime juice
¼ teaspoon ground cinnamon
Chopped fresh cilantro
Directions:
1. Preheat oven to 425 °F.
2. Toss sweet potatoes with olive oil, cayenne and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, about 25 minutes.
3. Whisk together honey, lime juice, and cinnamon in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast 5 minutes more.
4. Garnish with cilantro.