Slow Cooked Pork
Divide pork shoulder into quarters. Combine with water, salt, garlic and onions in a pot large enough to hold pork; simmer for 1-1/2 hours or until pork is tender. Drain, reserving liquid, and cool. Trim any excess fat from pork and cut into 1-inch cubes or pieces. Set aside.
Guajillo and California Raisin Pipian
Lightly toast chiles in a 350°F oven for 15 minutes. Do not allow to burn or darken too much. Transfer to a bowl and add warm water to cover; let stand about 30 minutes or until chiles are soft. Combine raisins and garlic in a saucepan. Add water to cover. Bring to boil and simmer until garlic is soft, about 15 minutes. Drain and set aside. In a blender, combine chiles, raisins, garlic and remaining ingredients for sauce. Purée until smooth.
Finishing the Pork
Skim pork fat from reserved broth and render in a deep wide skillet or heat a little oil until hot and lightly brown pork cubes, in batches, if necessary. (Do not crowd the skillet.) When pork is all browned, return to skillet and add Raisin Pipian; heat to a very gentle simmer. Gently stir and scrape the bottom of the pan to release any bits of caramelized pork. Continue to simmer for 30 minutes, adding reserved stock as needed to thin to a creamy consistency.
To Serve
Lightly sauté raisins for garnish in a little butter or rendered porkfat. Toast some pumpkin seeds. Crumble queso fresco into large coarse chunks. Transfer pork and sauce to serving bowl. Sprinkle with sautéed raisins, toasted pumpkin seeds, and crumbled queso fresco; arrange cilantro sprigs on top. Serve hot.
Chef Notes: May be prepared with grilled, oven roasted or broiled chicken breasts. See recipe for Grilled Chicken with Guajillo Chile and California Raisin Pipian.
Sliced radishes and chopped white onions are nice garnishes or may be served on the side.
Ingredients
Slow Cooked Pork
- 1 pork shoulder (about 10 pounds)
- 1 Gallon water
- 2 Tablespoons salt
- 4 Ounces peeled garlic cloves
- 1 Pound yellow onions, peeled and cut into eighths
Procedure
Guajillo and California Raisin Pipian
- 4 Ounces stemmed and seeded Guajillo chiles
- 8 Ounces California raisins
- 2 Ounces peeled garlic cloves
- 6 Ounces pine nuts, lightly toasted
- 6 Ounces shelled pumpkin seeds, lightly toasted
- 4 chipotle chiles canned in adobo sauce
- 2 Quarts pork stock (from slow cooked pork)
- 2 Ounces butter, melted
- 2 Tablespoons salt
Garnishes
- California raisins
- shelled pumpkin seeds
- Queso fresco
- Cilantro sprigs