This fall apart braised pork is spectacular by shredding and serving in corn tortillas and garnishing with chopped onions, fresh cilantro or pico de gallo.
2 pounds cubed pork butt
1/2 cup canola oil
1 onion diced
6 tablespoons Ancho Chile Powder
1 clove garlic, minced
4 cups chicken broth
1 Turkish Bay Leaf - Hand Selected
2 teaspoons Ground Allspice
1/4 teaspoon Ground Cloves
2 teaspoons Ground Korinjte Cinnamon
1 tablespoon Ground Black Peppercorns
1 teaspoon Kosher Flake Sea Salt
In a large Dutch oven, sear the pork in canola oil and remove. Add the onion and garlic and cook until translucent.
Add the pork, and rest of ingredients. Bring to a boil and reduce to a simmer. Simmer until the pork is fork tender, about 2 hours.
SHOP THIS RECIPE