tiger roach
Urban Bovine Knievel
As promised, here it is. One of my favorite things to cook and eat these days.
The end product is basically a taco filling. Usually served with corn tortillas and chopped raw onion and chopped cilantro, but obviously you can do whatever you want with it.
The end product is basically a taco filling. Usually served with corn tortillas and chopped raw onion and chopped cilantro, but obviously you can do whatever you want with it.
- 1 onion, diced
- 6 cloves garlic, peeled
- 2 cups chicken stock, pork broth or water (I use chicken stock)
- 12-oz coke
- several sprigs of fresh thyme and sweet marjoram or 2 teaspoons toasted Mexican oregano
- 4 bay leaves, toasted
- 6-8 whole allspice or cloves
- 1-2 canela (cinnamon) sticks
- 1-2 chipotles en adobo, chopped
- 5-7 lbs pork shoulder or similar, cut into fist-sized chunks
- salt & pepper
- 4 tablespoons manteca (pork lard)
- 2 sm oranges or tangerines
- In a heavy roasting pan or dutch oven, place the onion, garlic, broth, cola, herbs, and canela, mix to combine.
- Season the meat with salt and pepper, and brown in the lard in a hot skillet.
- Place the meat in the roasting pan along with the whole oranges, spooning liquid over the top to coat it.
- Bake at 350 F, loosely covered, checking occasionally to make sure there is still some liquid. If it starts to get too dry, add some more broth or water. Turn the meat halfway through cooking. Bake 3-4 hours until the meat is fall-apart tender.
- Remove the meat and let it cool a bit, then shred with a fork.
- Cut the (slightly cooled) oranges in half and squeeze the juice into the pan.
- Remove the canela, bay leaves and herbs. Return the shredded meat to the pan and mix with the juices.
- Raise oven temp to 400, then bake, uncovered, stirring occasionally, until the liquid is absorbed and the meat is well browned (could take up to an hour).
