In my house, we’re all about back to school this year because, for the first time, both of my kids will be in elementary school.
Early mornings mean early dinners once the school year starts, and anything I can do to help get a jump-start on the week's meals helps. This slow-cooked barbacoa from "Pure Pork Awesomeness: Totally Cookable Recipes from Around the World" by Kevin Gillespie and David Joachim (Andrews McMeel Publishing, $29.99) can be enjoyed in a Cuban sandwich for dinner on Sunday night, nachos for lunch on Monday and tacos on Taco Tuesday. It's packed with pungent spices, including clove and cinnamon, with a little kick from the chili powder, and the method of roasting in the oven keeps the meat moist. Gillespie notes that instead of Boston butt, you could use the picnic part of the shoulder, or use the whole shoulder if you have one. Just trim the fat down to 1/8-inch or so.
Slow-Cooked Pork Barbacoa
2 Tbsp. kosher salt
1 Tbsp. ancho chili powder (or other single chili powder, not a blend)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
5 lb. bone-in pork shoulder
1 onion, quartered
10 cloves garlic, peeled
3 dried bay leaves
Adjust the rack in the oven to a lower level so the roast will easily slide in. Heat the oven to 350 degrees.
In a small bowl, combine the salt, chili powder, cinnamon and cloves. Pat the pork dry and generously season all over with the salt mixture. Cut a large piece (about 24 inches) of heavy-duty foil and place in a roasting pan. Add the roast, onions, garlic and bay leaves and wrap everything up tightly in the foil. Roast for 3 1/2 hours.
Remove from the oven and let rest, still wrapped in the foil, for 30 minutes. The foil will keep all the moisture and flavors in the packet and the shoulder will braise as it cools, creating very tender and juicy meat. Discard the onion, garlic and bay leaves before shredding the meat. Serves 12.
— From "Pure Pork Awesomeness: Totally Cookable Recipes from Around the World" by Kevin Gillespie with David Joachim (Andrews McMeel Publishing, $29.99)
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