Brazilian Braised Pork in Passion Fruit, Orange and Guajillo Peppers

• Gluten free

• Meat

  • 4 lb Pork shoulder

• Produce

  • 10 Garlic cloves
  • 8 Guajillo chiles, dried
  • 1 Jalapeno pepper
  • 1 tbsp Mexican dried oregano
  • 2 Onions

• Canned Goods

  • 1 11.5 oz can Welch's passion fruit and orange juice cocktail concentrate

• Baking & Spices

  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on keviniscooking.com

Description

Ingredients

• 4 lb pork shoulder
• 1 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp Mexican dried oregano
• 1 tsp ground cumin
• 11.5 oz can Welch’s Passion Fruit and Orange Juice Cocktail Concentrate
• 8 dried guajillo chiles, soaked (See Note 1)
• 10 garlic cloves
• 1 jalapeño pepper, stem removed
• 2 onions, cut up into chunks

Directions

• Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes to an hour. Remove chiles from water and purée with garlic, jalapeño pepper, can of Passion Fruit and Orange Juice Cocktail Concentrate and ½ cup of water from soaking the peppers. Set aside.
• Preheat oven to 325°F. Cube up the pork into 8 large chunks. Quarter each onion and quarter each again for 16 pieces. Rub salt, oregano and cumin all over pork and place in an oiled 13x9” roasting pan. Pour chile juice mixture over the pork and onions and slow roast for 4 hours. Remove bone if any and shred meat in pan.
• Serve shredded and make tacos, roll inside enchiladas or stuff a fluffy ciabatta roll with a drizzle of Mexican Crema, a squeeze of lime and chopped cilantro leaves.