Makes about 2 lbs of meat Difficulty
3 lbs pork butt or shoulder, trimmed of fat and cut into 1” pieces 4 Tablespoons canola or vegetable oil 1 large onion, diced 10 garlic cloves, minced ½ teaspoon cinnamon ¼ teaspoon ground cloves 6 canned chipotle chiles en abodo sauce (we found this gf), minced 2 cups gf chicken broth 2 cups very strong coffee 1-28oz can crushed tomatoes 3 bay leaves 1 teaspoon kosher salt ½ teaspoon fresh ground pepper 1/2 cup raisins
For tacos: Corn tortillas Cabbage, shredded Sour cream Black beans, drained and rinsed
Preheat oven to 450 degrees F. Season the pork with salt and pepper. Heat oil in a large heavy oven-proof pot with lid over medium-high heat. Working in batches of 1 lb each, brown pork on all sides then remove to a plate and continue to brown remaining pork. Add a little more oil to the pot and sauté the onion until soft, then add garlic and chipotles. Cook until the garlic is fragrant then return the pork to the pot and toss with onion mixture, cinnamon and ground cloves. Add tomatoes, broth, coffee, bay leaves, salt and pepper and bring to a simmer. Place a sheet of heavy duty foil over the pot and press down until it touches the surface of the mixture; seal around the edges and place lid on pot, pressing down until it is secure. Place in oven and cook for 1 hour. Remove pot from oven and add raisins and stir; replace foil and lid and continue braising for 30 more minutes. When pork is done, remove the meat from the pot and shred with a fork. Place the pot on the stove over medium heat and reduce sauce to desired thickness, seasoning if necessary. Return pork to the sauce.
To make tacos: Heat tortillas on a steel plate over high heat until softened. You can also heat in the microwave. Add Coffee Braised Pork to each tortilla and top with black beans, cabbage and a dollop of sour cream. Serve immediately.
This recipe makes quite a lot of meat. Just freeze your left overs for a great meal next time you’re in a hurry!