Braising meats takes little effort, the end result is super moist and big on flavor. This recipe uses a pork shoulder and the options for using the heap of shredded meat is endless; from tacos and enchiladas to cuban sandwiches and pasta. Braising is waiting game, that’s why we have cocktails. Better set a timer!


Yields 6 cups



3.5 pounds boneless pork shoulder

6 chilis in adobo

1/4 cup tomato paste

1T cumin seeds

1T coriander seeds

1T dried oregano

Salt & pepper



Preheat oven to 325F.


Cut the shoulder in half, long ways. Then cut each half in thirds. Generously season shoulder with salt and pepper. Set aside.


In a medium mixing bowl whisk together chilies, tomato paste, cumin, coriander, oregano and 1 cup water. Add another 1.5 cups of water and stir until completely incorporated.


Place pork shoulder in a dutch oven and pour chili liquid over it. Over high heat, bring the liquid to a boil. Cover and transfer to oven. Braise for 2 hours. Remove the lid and braise for another 30 minutes. (The meat should fall apart when you poke it with a fork. And don’t be worried about over cooking it – its almost impossible!)


Remove dutch oven from the oven. Transfer the pork to a shallow dish to cool. Once pork is cool, shred with 2 forks. Moisten with the cooking liquid. Use