Sunday Reset Pork Shoulder Guisado (Slow-Simmered Ancho-Orange Adobo)

Instructions

1. 1

   Toss the 3 lbs boneless pork shoulder chunks with 1 tbsp kosher salt. Let it sit while you gather your life. We are salting early because this is a thick, stubborn cut of meat, and it needs time to understand we are in charge.

   5 min

   Tip: Don't trim every speck of fat off the shoulder—that fat is going to melt down and make our adobo incredibly silky.

2. 2

   Heat a dry comal or wide skillet over medium heat. Toast 3 dried Ancho chiles and 2 dried Guajillo chiles flat against the pan for about 30 seconds per side until they smell like warm raisins (do not burn them, or the sauce will be bitter!). Throw in the 1/2 large white onion wedges and 4 garlic cloves (skins still on) to char slightly. Transfer the chiles to a bowl and cover with 1 cup chicken broth (hot). Let them soften for 10 minutes while the onion and garlic finish toasting.

   10 min

   Tip: If your chiles are brittle and crack apart when you open them, they're too old. They should be pliable like fruit leather. But if they are old, just soak them a little longer in the hot broth.

3. 3

   In a large heavy-bottomed Dutch oven, heat 2 tbsp neutral oil over medium-high heat. Add the pork in an even layer (do it in two batches if you have to; crowding the pan equals grey, steamed meat). Sear until deeply browned on at least two sides, about 6-8 minutes per batch.

   15 min

   Tip: Leave the pork alone once it hits the pan. If it's sticking, it's not ready to flip.

4. 4

   While the pork sears, let's make our magic liquid. Peel the toasted garlic. Into a blender, add the softened chiles with their soaking broth, the charred onion, the peeled garlic, 1/2 cup fresh orange juice, 2 tbsp apple cider vinegar, 1 tbsp soy sauce, 1 tsp Mexican oregano, and 1/2 tsp ground cumin. Blend on high until completely smooth.

   5 min

   Tip: The soy sauce is my Brooklyn umami shortcut. Since we aren't simmering a whole pig for 12 hours, the soy sauce fakes that deep, savory background note perfectly.

5. 5

   Once all the pork is browned and back in the pot, pour the blended adobo directly over it. Use a splash of water to rinse out the blender (never leave good adobo behind) and add that to the pot. Bring to a gentle bubble, then turn the heat down to low, cover, and walk away. Let it simmer gently for 2 hours. Go fold laundry, run to the bodega, or take a nap.

   120 min

   Tip: You want a 'lazy bubble'—barely simmering. If it boils rapidly, the meat seizes up and gets tough. Check it at the 90-minute mark to ensure it's not sticking to the bottom.

6. 6

   About 10 minutes before the pork is done, make the bright finish. In a bowl, toss 2 cups shredded green cabbage and 1/4 cup fresh cilantro with the juice of 2 whole limes and a heavy pinch of salt. Scrunch it with your hands so it slightly wilts.

   5 min

   Tip: Rich, fatty stews demand acid and crunch. Do not skip this slaw; it's the lever that wakes the whole dish up.

7. 7

   Pour the 2 (15oz) cans large white beans or pinto beans (with their liquid) into a small saucepan over medium heat. Simmer for 5 minutes until hot and slightly thickened. Taste for salt.

   5 min

   Tip: Pantry Mode: canned beans. Extra Credit: Use homemade frijoles de olla if you have them. Either way, keeping the starchy bean liquid makes it creamy.

8. 8

   Check the pork—it should be yielding to a fork. Use two forks to break the chunks up just slightly so they absorb the thick, reduced sauce. Taste it—then decide if it needs a pinch more salt or a squeeze of lime. Spoon creamy beans into shallow bowls, top with the rich pork guisado, pile high with the limey cabbage crunch, and serve with 1 pack Warm corn tortillas.

   5 min

   Tip: Warm your tortillas directly over a low gas flame until they puff slightly and get those beautiful charred edges.