This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. This makes enough for 12 to 16 sandwiches, so it's a good party dish.
- Portion size 10 servings
Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium; cook garlic, chopped onions, jalapeno pepper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add tomatoes, breaking up with spoon and stirring to scrape up brown bits.
Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is very tender, 31/2 to 4 hours.
Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Heat through until bubbling. Sprinkle with coriander and green onion.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 317 mg
- Protein 22 g
- Calories 249.0
- Total fat 14 g
- Cholesterol 76 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 19.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 27.0