Beer and Red Chili Braised Pork.

1/4 cup pure ancho chili powder
2 Tsp. Chipotle Chili Powder
3 Tsp. Salt
2 Tsp. Mexican Oregano
1/2 Tsp. Cumin
1/2 Tsp. Allspice
4-5 Lbs. Bone in Pork Shoulder
4 large Garlic Cloves, sliced
1 large White Onion, thinly sliced
2 small navel oranges, trimmed ends and cut into eights.
1/2 cup of beer.

Combine all spices together, to make the dry rub.  Pat dry the pork, trimming all excess fat. Make small incisions on both sides of the pork and insert the slivers of garlic into them. Sprinkle the dry rub all over the pork, let it marinate for up to 2 days ahead of cooking.

Once the pork has been marinated, put in the middle of the crock pot, arrange the onions and the oranges around the pork.  Add the beer and cook on low for about 8-10 hours, until the meat falls off the bone.

Discard the onions and oranges.

 

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