Ingredients:
3 lbs pork shoulder cubed 1 inch
3 tbsp oil
3 medium onions chopped coarse
8 cloves garlic minced
3 tbsp flour
1 tbsp paprika
3/4 tsp cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1 1/2 cups chicken stock
1 can diced tomatoes
2 bay leaves
1 tsp sugar
2 tbsp red wine vinegar
1 tbsp mustard seed
1/4 cup fresh minced cilantro
Cooking Instructions:
- Heat oven to 300. Season pork with salt and pepper. Brown pork in batches 2-3 minutes a side in Staub dutch oven over medium-high heat. Place browned pork in a bowl and set aside.
- Add 1 tbsp oil to Staub dutch oven and add chopped onions and a pinch of salt until onions are soft, about 5 minutes. Stir in pressed garlic for about 30 seconds. Add flour, paprika, cumin, cardamom, cayenne and cloves. Stir until onions are evenly coated about 2 minutes.
- Gradually add stock stirring until flour is dissolved. Add tomatoes bay leaves, sugar, vinegar and mustard seeds. Bring to a simmer. Add pork and accumulated juices. Bring back to a simmer. Submerge the meat and cover, placing in oven for 2 hours.
- Remove pot from oven, spoon off any fat from the top, remove bay leaves and stir in cilantro.
Items used:
Staub Dutch Oven
Knife / PL8 Chopper
Garject Garlic Press
Can Opener
Ladle
Tovolo Wooden Spoon/ Silicone Spatulas
