Categories: Mexican
Ingredients
- Salt and pepper, to taste
- 3 lb. pork shoulder roast
- 2 to 3 tbsp olive oil
- 1 thinly sliced onion
- 4 medium tomatoes
- 1/2 tsp dried oregano
- 1 tsp cumin powder
- 2 bay leaves
- 2 whole cloves
- 2 dried chipotle chilies
- 3/4 cup water or meat stock
Directions
-
eheat the oven to 325.
-
Salt and pepper the pork and allow the meat to come to room temp.
-
Add olive oil to a large oven-proof pan.
-
Sear the pork in the pan over medium-high heat for 5 minutes per side.
-
Remove the pork from the pan and let it rest for 10 to 15 minutes.
-
Add onions and cook over low heat for 2 to 3 minutes until translucent.
-
Return the pork to the pan and add the remaining ingredients.
-
Cover and place in the oven. Cook for 2 to 3 hours.
-
Let the roast rest for 10 to 15 minutes before slicing.