Email to Cat      

Slow-Cooked Pork

Source of Recipe


From "Mark Peel and Nancy Silverton at Home"






List of Ingredients



• 4 slices thick-cut bacon, cut into 1/2-inch pieces
  
• 3-1/2 pounds boneless pork shoulder or butt, trimmed of fat and cut into 2-inch pieces
  
• 3-1/2 tsp ground cumin
  
• 3-1/2 tsp ground coriander
  
• 1-1/2 tsp coarse salt
  
• 2 tsp coarsely ground black pepper
  
• 1 cup red wine vinegar
  
• 1 Tbsp honey
  
• 1 large white onion, cut into eighths
  
• 6 large cloves garlic, chopped
  
• 1/4 tsp crushed red pepper
  
• 1 fresh jalapeño pepper, finely chopped
  
• 3 thyme sprigs, or 1/2 tsp dried thyme
  
• 1/2 cup beef broth
  
• 1/2 cup water
  
• 12 flour tortillas (6 inches each)
  
• .
  
• -- Garnish --
  
• 2 small tomatoes, chopped
  
• 1 avocado, peeled and sliced
  
• 1/4 cup coarsely chopped cilantro
  
• 1 jalapeño, minced
  






Instructions



1. In a heavy 12-inch skillet or shallow pan, sauté the bacon and drain on paper towels. Pour off all the fat and return 3 tablespoons to the pan.
   
   
2. Add the pork to the pan with the bacon fat, and toss with cumin, coriander, salt and pepper. Over high heat, brown the meat well on all sides. Cook in batches if necessary, as the meat will not brown well when crowded.
   
   
3. In a small saucepan, stir together the vinegar and honey; bring to a boil over medium heat, and reduce to 1/2 cup. Pour over the meat in the pan and add the onion, garlic, red pepper, jalapeño and thyme. Scraping the bottom of the pan, mix all the ingredients together, lower the heat, cover and simmer for 1 hour and 30 minutes. The meat should be tender and caramelized, with only a little liquid left in the pan.
   
   Remove pan from the heat and pull apart into smaller chunks with 2 forks. Serve in warmed flour tortillas topped with tomatoes, avocado, cilantro and jalapeño.
   
   Serves 6