- 1 2 1/4-pound boneless pork shoulder roast (Boston Butt roast), exterior fat removed, cut into 1-inch cubes
- 1/2 teaspoon salt
- 3 tablespoons canola OR olive oil
- 1 small onion, finely chopped
- 1/2 cup slivered almonds
- 1 large jalapeño chile, seeds removed and minced
- 1 clove garlic, minced
- 2 teaspoons whole coriander seed
- 2 teaspoons cumin seed
- 2 teaspoons smoked paprika
- 2 teaspoons ancho chile powder
- 16 ounces lager beer (2 cups)
- 2 cups pure pressed, pasteurized apple cider OR juice (not from concentrate)
- 3 ounces grated or very finely chopped Mexican chocolate
- 3 limes, juiced and zested
- 6 cups hot cooked rice
Pat pork cubes dry with paper towels. Heat 2 tablespoons oil over medium heat in 5- to 6-quart heavy Dutch oven. Add half the pork. Cook 2 to 3 minutes or until browned, stirring occasionally.
Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent.
Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
Prep time: 55 minutes
Cooking time: 2 hours
Chilling time: up to 24 hours (optional)
Courtesy of Family Features