Recipe: Slow-Roasted Chipotle Pork and Homemade Chipotle Powder

SLOW-ROASTED CHIPOTLE PORK

"This dish is the Mexican equivalent of pulled pork, and it's just the sort of mindlessly easy but sensationally flavored recipe we're always looking for, with that soul food quality that's universally appealing. As Michele Anna Jordan says, chipotle pepper and pork is one of the best flavor combinations on the planet. She uses chipotle powder for its rich complex flavor, but if you can't find either the powder or the whole chipotles, make this dish using pureed canned chipotles in adobo sauce.

We've come to think of this more as a method than a recipe, and we adapt it accordingly to any size or shape pork shoulder. Bone-in or boneless, 3 pounds or 5, just use 1 part chipotle powder and 2 parts salt, then rub the pork with enough spiced salt to cover."

2 tablespoons kosher salt
1 tablespoon chipotle powder*
1 (about 3 1/2 pounds) pork shoulder roast (also known as Boston butt)**
FOR SERVING:
24 small corn tortillas, warmed
2 limes, cut into wedges
1/4 cup minced fresh cilantro

In a small bowl, mix kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.

Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275 degrees F. (If you are using a clay roaster, don't preheat the oven.) Cook until the pork falls apart when you press it with the back of a fork, 3 1/2 to 4 hours. Remove the pork from the oven and let rest, covered, for 15 minutes.

Heat the tortillas on a medium-hot griddle (see note***), turning them frequently, until they are warmed through and soft. Wrap them in a tea towel and place them in a basket.

TO SERVE:
Transfer the pork to a large serving platter and use two forks to pull it into chunks. Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately, with the tortillas on the side.

TO FILL THE TORTILLAS:
Set one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top, and fold in half.

*To make chipotle powder, preheat oven to 300 degrees F. Slit the chilies open and remove seeds. Place the split chilies in a single layer on a baking sheet and roast until they are thoroughly dry and stiff, 3 to 5 minutes. Crumble the chilies into a bowl. Put the pieces in a spice grinder and grind them to a powder. Store in an airtight container in a cool, dry place for up to 1 month or in the freezer for up to 3 months.

**There are two types of pork shoulder roast - Boston butt and picnic ham. We think the Boston butt is the more succulent of the two (richer tasting and more tender), but either will do. And you can make this with a boneless or bone-in roast. Just figure you'll need a little more if it's bone-in.

***To warm the corn tortillas all at once and ahead of time, preheat the oven to 350 degrees F. Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in aluminum foil, sealing the edges tightly. Place them in the oven and set the timer to 7 minutes.

Makes 4-6 servings
From: New Cook's Tour of Sonoma by Michele Anna Jordan
Source: The 150 Best American Recipes by Fran McCullough and Molly Stevens