Oregon
orapostille.Com

4 pounds pork shoulder, trimmed and large diced
1 tablespoon extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, chopped
4 cups chicken stock
4 dried Ancho Chiles, dried and pulverized to a powder
2 cinnamon sticks
1 chipotle pepper in adobo sauce
Zest 1 orange
½ teaspoon orange oil
2 teaspoons dried oregano
Salt and black pepper

Pre-heat oven 350°

Heat a very large straight-sided sauté pan with olive oil until smoking hot. Season the pork with salt and black pepper. Add the meat and sear well about 5 minutes. Add the onion and sauté about 2 minutes. Add the garlic and quickly sauté about 1 minute. Add the chicken stock, ancho chile powder, cinnamon sticks, chipotle pepper, zest of orange, orange oil, and dried oregano. Bring to a boil. Cover with a lid and place in the oven. Braise until tender about 40-50 minutes. Remove from the oven and skim the fat off the top. Season with salt and pepper. Serve warm with rice or soft polenta.

Tags:  braised pork shoulder