Originally aired April 16, 2013
- 3 pounds pork shoulder/pork butt
- Kosher salt and black pepper
- 2 tablespoons vegetable oil
- 6 slices good quality, lean, smoky bacon, chopped into 1-inch pieces
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, sliced or chopped
- 1 tablespoon cumin, a scant palmful
- 1 tablespoon ground coriander, a scant palmful
- 1 small cinnamon stick
- 2 fresh bay leaves
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 2 to 3 tablespoons pured chipotle in adobo (for a medium to spicy heat level)
- 1 12-ounce bottle lager beer, at room temperature
- 1 quart chicken stock
- 1 red onion, cut into 1-inch wedges
- 1 large red pepper, chopped into 1-inch pieces
- 1 28-ounce can fire-roasted tomatoes
- Juice of 1 lime
- 1/4 cup cilantro leaves, chopped
- Corn tortillas, charred
Bring meat to room temperature and pat dry. Cut meat into 2-inch pieces. Just before cooking, season with salt and pepper.
Preheat oven to 325F.
Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add bacon and stir until crisp; remove. Working in batches, caramelize meat on all sides. Remove to a plate and repeat, adding additional oil if necessary.
To meat drippings, add carrot, celery, onion, sliced garlic, bay, cumin, coriander, cinnamon stick, oregano, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in chipotle paste, cook 1 minute, stir in beer to deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot. Bring to a bubble then cover and transfer to oven. Roast 1 hour. Stir in red onions, red bell pepper and tomatoes. Roast stew 1 hour more. Stir in lime juice and the cilantro.
Serve in shallow bowls with tortillas alongside.