* section of orange peel, fresh or dried (optional)
* section of orange peel, fresh or dried (optional)
Salt the pork and sear it on all sides before adding peeled garlic cloves to the cooking vessel. Cook for a few minutes, then add enough water to cover. Add a bay leaf and an orange peel. Slow cook or pressure cook pork shoulder until very tender. For the last 20 minutes of the cook, add the dried chiles to the pot.
Salt the pork and sear it on all sides before adding peeled garlic cloves to the cooking vessel. Cook for a few minutes, then add enough water to cover. Add a bay leaf and an orange peel. Braise pork shoulder until tender enough to shred in a 350F oven for about 4-5 hours with the lid cracked for some airflow. For the last 20 minutes of the cook, add the dried chiles to the pot.
Remove pork, (remove and toss out bay leaf and orange peel if using) allow to cool and then shred, removing any gristle or large pieces of fat. Reserve the stock. Strain out the cooked chiles and the garlic from the stock and add these along with the oregano and about half of a cup of stock into a blender and blend the mixture until smooth. Add a little extra stock if it's too thick to blend but just enough. Mix this with the shredded pork to make your filling. Taste and add salt if needed.
Remove pork, (remove and toss out bay leaf and orange peel if using) allow to cool and then shred, removing any gristle or large pieces of fat. Reserve the stock. Strain out the cooked chiles and the garlic from the stock and add these along with the oregano and about half of a cup of stock into a blender and blend the mixture until smooth. Add a little extra stock if it's too thick to blend but just enough. Mix this with the shredded pork to make your filling. Taste and add salt if needed.
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