Ancho and chipotle pork shoulder

Posted on February 18th, 2008 by Jeff

Good to see that action is being done to Westland/Hallmark. If you don’t remember a couple weeks ago I posted a link about the slaughterhouse in which a video surfaced showing animal abuse. Click here to read the full article. More proof why it is always good to know where your meat is coming from.

Instead of going to a specific time I opted to take the meat to 190 degrees internal. The shoulder I cooked was about 2 lbs and took about 2.5 hours covered.

For this recipe you are going to need:

1 pork shoulder also can be marketed as boston butt or picnic shoulder/ham
1 onion medium dice
2 stalks of celery medium dice
3 cloves of garlic thinly sliced
3 dried ancho chili peppers seeds removed (3 TB of ground)
1 chipotle pepper seeds removed (1 TB ground)
2 tea of cumin
2 tea of ground coriander
TB of tomato paste
Sprig of thyme
2 cups of chicken stock
1/2 cup of dry white wine
1 TB of high temperature oil (I used a canola)
1 TB of unsalted butter
Kosher salt and black pepper

Take the dried peppers and grind them in a spice grinder till they are a powder.

Salt and pepper the pork shoulder.

In a large pan with a lid or your trusty cast iron dutch oven over medium-high heat add the oil and butter. Once the butter has melted add in the shoulder fat side down first and brown all over (about 3-5 minutes a side).

Once the shoulder is brown all over remove and set aside. Dump all but 1 TB of the fat out of the pan. Add the onions and celery to the pan with a pinch of salt and pepper. Cook till softened (about 5-8 minutes).

Add in the wine and reduce by 1/2.

Add in the stock, ground ancho, ground chipotle, cumin, coriander, tomato paste, thyme, and shoulder back into the pot. Bring the mixture to a boil, lower to a simmer, and cover. Every hour flip the shoulder till the internal temperature reads 190 degrees.