Makes 10 to 12 servings.
Instructions:
1 6-pound Niman Ranch boneless pork shoulder roast
2 to 3 Tbsp. olive oil
1 onion, cut in half and thinly sliced
4 medium tomatoes, seeded and chopped
4 to 6 cloves garlic, peeled and chopped
1/2 tsp. cumin powder
2 to 4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle chilies
1/4 to 1/2 cup water or meat stock
Salt and pepper to taste
Instructions:
Generously salt and pepper the pork; let meat come to room temperature (about two hours).
Preheat oven to 325 degrees. Add olive oil to a pan that is large enough to hold all the ingredients). Sear pork over medium-high heat until brown on all sides. Place pork on a platter; let rest 10 to 15 minutes. Remove excess oil from the pan, leaving just a coating of oil in the pan. Add onions; sweat over low heat until translucent. Return pork to the pan. Add remaining ingredients. Cover pan and place in the oven. Cook pork 2 to 3 hours or until the internal temperature of the pork reaches 140 to 150 degrees.
Remove pork from the pan; let rest 10 to 15 minutes before slicing.
Chef: Steve Ells
Restaurant: Chipotle Mexican Grill
Source: http://www.boarddigger.com/t-hfm9okYf0ZZ/Recipe-Chipotle-Mexican-Grill-Braised-Niman-Ranch-Pork-Shoulder
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