Mickey Strang likes bone-in pork shoulder because she can combine it with a few other ingredients in a Dutch oven and then forget about it until dinnertime. She serves this spicy pork with rice and beans. To peel the pearl onions, drop them in boiling water for 1 to 2 minutes, then drain. When onions are cool enough to handle, trim off root ends and squeeze onions to slip out of peels.
3 1/2 pounds bone-in pork shoulder
Salt and pepper
1 can (14 1/2 oz.) diced tomatoes
8 ounces pearl onions, peeled (see note above), or 1 onion (8 oz.), peeled and chopped
2 drained canned chipotle or jalapeño chilies
2 cloves garlic, peeled and minced
How to Make It
Rinse pork and pat dry. Sprinkle all over with salt and pepper. Place in a 4- to 6-quart Dutch oven or other heavy pan with a lid. Add tomatoes, onions, chilies, and garlic.
Cover and bake in a 250° regular or convection oven until meat is very tender when pierced with a fork, 3 1/2 to 4 hours. After the first 2 1/2 hours, check every half hour; if mixture appears dry, add 1/2 cup water to pan.
With two large forks, pull meat from bone into large chunks. Transfer pork to a serving platter. Pour pan juices into a bowl to spoon over pork.
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