- 4 Oz New Mexico Chilis (I have used guajillo chilis as well) – Remove seeds and steep in 4 cups boiling water x 30 Minutes
- 4 lbs Pork Butt, cut into 1 inch pieces
- 1 Tablespoons Salt, add to pork and mix in then cover and put in fridge for at least an hour
Sauce:
Add the chilis into blender then add:
- 2 Tablespoons Honey
- 2 Tablespoons White Vinegar
- 5 Cloves Garlic
- 2 Teaspoons Mexican Oregano
- 2 Teaspoons Cumin
- .5 Teaspoon Cayenne pepper (to taste)
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Kosher Salt
Blend everything above into a paste and then add 1 cup of the chili water, add a 1/4 cup or more as needed and blend on high for one minute. I end up using about 1 and 1/2 cups total.
Put the pork into a dutch oven and then cover with the sauce. Stir to cover the pork.
Bake in oven at 325 for 2.5 hours.
Remove and let rest for a few minutes, scrape down inside of the dutch oven (fond) and mix together.
I have had this over rice and black beans but the best is Chipotle style. (see below)
*Shred the pork and add some of the sauce to it to keep it moist. Add black beans, white rice, triple cheddar (finely shredded), sour cream, fresh salsa if desired and sour cream to a warm burrito shell. Add the dressing from chipotle and this is a home run Carne Burrito.
Recipe courtesy of Americas Test Kitchen
