Ideal as a make-ahead item, this pork is braised, shredded, sauced and ready to be stuffed into taco shells.
- Portion size 8 servings
- Credits : Holiday Celebrations: 2007
MethodIn large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary; rub spice mixture over pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes. Add pineapple and juices, 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 hour and turning once with 2 wooden spoons, until pork is tender, 3 to 3-1/2 hours.
Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.)
Heat through until bubbling, about 4 minutes. Stir in coriander.
Nutritional facts Per serving: about
- Sodium 427 mg
- Protein 32 g
- Calories 503.0
- Total fat 33 g
- Cholesterol 97 mg
- Saturated fat 10 g
- Total carbohydrate 20 g
- Iron 26.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 6.0
- Vitamin C 17.0