Ingredients

  • 10 chilies, New Mex red pasillas
  • 10 chilies, New Mex red guajillo
  • 10 chilies, new mex red de arbol
  • 5 chilies, chipotle
  • 4 cups water
  • 1 bunch cilantro
  • 10 cloves garlic minced
  • 3 limes juice only
  • 8 lbs. pork roast Butt, bone in

Directions

1. Wearing rubber gloves, Rinse and remove the stems and seeds from the dried chilies. Soak in boiling water for 1 hour. Purée, using some of the liquid to keep a paste consistency. Strain.
2. Put back in food processor and add cilantro, garlic and lime juice.
3. Trim pork of excess fat. Rub the chili mixture on the meat, covering all sides. Place in a large plastic bag and refrigerate overnight.
4. Preheat oven to 250*F. Spray a Dutch oven with non-stick spray and place the pork butt in the pan. Cook 12 hours. Allow the pork to cool to room temperature. Then use two forks to shred the meat. Use as a filling for soft or crispy tacos, enchiladas, burritos or tamales.
5. Note: If pasilla or guajillo chilies are unavailable, anchos may be substituted.

Notes
Serving Ideas:Original serves 12?


Categories
Pork, main course
Keywords
Pork, main course
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