Total:
3 hr 55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
3 hr 55 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Pork: 
  • 1 1/2 pounds pork shoulder
  • Kosher salt
  • 4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded
  • 1 tablespoon honey
  • 1 teaspoon dried marjoram or Mexican oregano
  • Pinch ground cinnamon
  • Pinch ground cloves
  • Freshly ground black pepper
  • 3 to 4 cloves garlic
  • 2 organic or blood oranges, zested and juiced
  • 1 small onion, chopped
Toppings and Sides:
  • 2 1/4 cups chicken stock or water
  • 1 tablespoon butter
  • 1 1/4 cups white long-grain rice
  • Kosher salt
  • 1/2 cup frozen green peas, thawed
  • Two 14-ounce cans black beans
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • Corn tortillas, for serving
  • Pickled Onions, for serving, recipe follows
  • Cilantro leaves, for garnish
Pickled Onions:
  • 1 cup red wine vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 red onion, sliced into rings
  • 1 teaspoon coriander seeds
  • 2 bay leaves
  • 1 fresh chile pepper, Fresno or jalapeno, sliced

Directions

Watch how to make this recipe.

Toppings and Sides:

For the pork: Place the pork in a Dutch oven with just enough water to cover and sprinkle with salt. Bring to a boil, and then reduce the heat and simmer, 20 to 30 minutes. 

Place the dried chiles in a small pot with 1 1/2 cups of the pork cooking water and simmer until softened, 5 to 10 minutes. Transfer to a food processor and puree with the honey, marjoram, cinnamon, cloves, some black pepper, garlic, orange zest and juice and onions. Add the puree to the Dutch oven with the pork and simmer 20 minutes. 

Remove and shred or chop the pork. Continue cooking the sauce until thickened to desired consistency, and then return the pork to the pot. Keep warm over low heat until ready to serve. 

For the toppings and sides: Boil the chicken stock with the butter, and then stir in the rice. Sprinkle with salt, if using water. Cover, reduce the heat and cook 15 minutes. Stir in the peas, and cook 2 to 3 minutes longer. Turn off the heat and fluff with a fork. 

Meanwhile, heat the black beans and season with salt, black pepper and cumin. Char the tortillas in a dry skillet. 

Serve the pork with the sauce and tortillas, for wrapping. Serve the beans in small cups or atop the pork, with the rice, peas and Pickled Onions alongside. Garnish with cilantro leaves.

Pickled Onions:

Bring the vinegar, salt, sugar and 1 cup water to boil. Place the onions, layered with the coriander, bay leaves and chiles, in a small container, and pour the hot vinegar on top. Allow to cool, then cover and chill at least 2 hours and up to 2 days before using.

Cook's Note

Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.

IDEAS YOU'LL LOVE

Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Recipe courtesy of Tony A Piedra

Green Chile Pork Burritos with Green, Green, Green...

Recipe courtesy of Bobby Flay

Pork Chimichanga

Recipe courtesy of Santos Loo

Pork Pies

Recipe courtesy of Young Sun Huh

Pork Milanese

Recipe courtesy of Giada De Laurentiis

Pork Chops

Recipe courtesy of Patti LaBelle

Stuffed Pork

Recipe courtesy of Ryan Dehn

Pork Butt

Recipe courtesy of Mogridder's BBQ

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here