Slow-braised pork with tequila
Photo by Elizabeth Clarkson
|2 Tbsp||Vegetable oil|
|1 kg||Pork shoulder, boneless|
|1||Onion, finely chopped|
|1||Yellow capsicum, finely chopped|
|4||Garlic cloves, crushed|
|2||Chillies, seeded and finely chopped|
|1 Tbsp||Ground cumin|
|½ tsp||Dried oregano|
|210 g||Tomatillos, canned, chopped|
- Heat the oil in a large heavy iron casserole dish suitable for stovetop use. Cut the pork in half and season well with salt and pepper. Brown the pork in the casserole dish over medium to high heat, turning occasionally, until golden on all sides. Remove from the pan with a slotted spoon.
- Reduce the heat to medium low, add the onion, capsicum and chillies and cook, stirring occasionally, until the onion is soft – about 10-12 minutes.
- Add the garlic, cumin and oregano and continue to cook, stirring, for a minute. Add the tomatillos, tequila, water and pork and bring to a simmer. Reduce the heat to very low, cover the pan with a lid and cook until the pork is falling apart. This should take about 4 hours. You will need to turn the meat occasionally.
- Remove the lid, increase the heat and simmer until the sauce is thick, with only about half a cup of liquid remaining. Leave the pork to cool in the liquid, then serve warm, shredded into chunks.
- Serve with tortillas, avocado, lime wedges, coriander sprigs and sour cream garnished with spring onion.