Welcome back food family!
I had been wanting to make this dish, Tabasqueño Style Braised Pork, for some time. I finally made it today and it did not disappoint! It was well worth the wait 😊 So delicious! 😋
I left it marinating overnight but you can marinate at minimum six hours before cooking. It’ll still be delicious since it’s cooked slowly at a low temperature.
Portions: 8
Ingredients:
3 lbs BONELESS PORK SHOULDER
1 can (7.5 oz) Coca Cola
Tortillas
Sauce Ingredients:
3 ANCHO PEPPERS seeds and stems removed; cut in fourths
3 PASILLA PEPPERS seeds and stems removed; cut in fourths
3 GUAJILLO PEPPERS seeds and stems removed; cut in fourths
3 GARLIC CLOVES
1 BELL PEPPER seeds and stem removed; cut in fourths
1/2 RED ONION cut in half
3 ROMA TOMATOES cut in fourths
1 oz RAISINS
1/4 cup SESAME SEEDS
1/2 tsp PEPPERCORNS
1/2 stick MEXICAN CINNAMON
3 CLOVES
1/2 tsp ALLSPICE BERRIES
1/3 cup BITTER ORANGE JUICE
1/3 cup WHITE VINEGAR
1 oz PILONCILLO chopped
2 tsp MEXICAN OREGANO
2 BAY LEAVES large or 3 small
3 tbs OIL (Avocado, Canola or Vegetable)
KOSHER SALT to taste
Instructions:
In a pan over medium heat, add 1 to 2 tbs of OIL. Once the oil gets hot add the ANCHO, PASILLA, GUAJILLO and GARLIC CLOVES to the same pan. Toast for about a minute then add the BELL PEPPER, RED ONION, TOMATOES. Keep stirring for another 2 minutes then add the RAISINS. Continue to stir for another minute being very careful not to burn.
Add 1 to 2 cups of WATER to the pan. Lower the heat to low once it starts to boil. Cover the pan. Allow the vegetables to simmer for about 5 minutes. Remove everything from the pan including the liquid and add to the blender. DO NOT BLEND just set aside.
In a pan over medium heat toast the SESAME SEEDS, PEPPERCORNS, MEXICAN CINNAMON, CLOVES AND ALSPICE BERRIES for approximately 1 minute. Keep stirring being careful not to burn. Remove from the pan and add the spices to the blender.
Add the BITTER ORANGE JUICE, WHITE VINEGAR, PILONCILLO, MEXICAN OREGANO and BAY LEAVES to the blender.
Blend all the ingredients until you get a smooth sauce consistency. Salt to taste.
Pour the sauce over the PORK SHOULDER. Using your hands or kitchen tongs cover the meat with the sauce. Allow to marinate overnight or at minimum 6 hours before cooking in the next step.
In a large pot over medium heat add 1 to 2 tablespoons of OIL. Once the oil gets hot using tongs or a spoon, add the marinated meat to the pot.
Pour the COCA COLA soda over the pork inside the pot. Lower the heat to low. Cover the pot and simmer for 2 to 3 hours or until the meat is fully cooked through and soft. Enjoy this delicious dish with a side of Mexican rice.
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