2 dried chile peppers, toasted
3 lbs skinless, boneless pork shoulder (Boston butt), cut into 2" pieces
12 ounce lager (I used Modelo Especial)
4 garlic cloves, lightly crushed
4 teaspoons kosher salt
Stem the toasted chiles and halve lengthwise; discard seeds.
Bring chiles, pork, beer, garlic, salt, and 1 cup water to
a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until
pork is fork-tender ~ 3 hours.
Uncover pork; simmer until liquid evaporates and pork
begins to brown, 20-25 minutes. Continue to cook, stirring frequently and
scraping bottom of pot, until pork is shredded and browned, 10-15 minutes additionally.
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