This dish is a fall and winter favorite in our house and can be done in a slow cooker. It takes some time, but it is hands-down the best pulled pork you will ever have. You can also make the sauce ahead of time and freeze in baggies. My mother found this years ago in the Joy Of Cooking and it’s fabulous. A little secret: If this seems daunting to you, click here for The World’s Easiest Pulled Pork.
PULLED PORK ADOBO
4 dried ancho or dried New Mexico chile peppers
Boiling water to cover chiles
1/3 to 1/2 c. Italian or Portuguese red wine, or 1/3 c. cider vinegar
4 garlic cloves, peeled
1 tsp. salt
1 tsp. cumin seeds
1/2 tsp. dried oregano
1/2 tsp. black pepper, freshly ground
1/4 tsp. ground coriander
Pinch of ground cinnamon
1 c. onion, chopped coarsely
Cover the chile peppers with boiling water and soak for 20 minutes. Drain the chili peppers and reserve 1/4 cup of the soaking water. Remove chile stems and seeds and put in a food processor or blender with the reserved soaking water.
Add 1/3 c. wine or vinegar, garlic cloves, salt, cumin seeds, oregano, black pepper, coriander and cinnamon and process to a smooth paste. Place in a large bowl, add the pork and toss to coat. Cover with plastic wrap and refrigerate at least 12 hours, turning occasionally.
Heat 2 tablespoons oil in a large, heavy Dutch oven, slow cooker or similar pan, add 1 cup chopped onions and cover and cook about 5 minutes over medium heat, stirring often, until the onions are softened but not browned. Reduce the heat, add the pork, with all the marinade, and the tomatoes, add an additional splash of wine, if using, cover and simmer 11/2 to 2 hours, until the pork is tender.
Remove the pork and keep warm. Spoon off fat, increase the heat and boil the sauce until it thickens. Adjust the seasonings. Pour over the pork and stir to coat. Serve with rice or warmed flour or rice tortillas.
I serve it with my Tasty 5 Minute Slaw, corn or whole wheat tortillas, and some green salsa. It’s even better the next day and a great dish to serve for parties.