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Great for tacos and tamales!
6 dried ancho chiles, stemmed and seeded
1/4 cup white vinegar
1 cup water
2 tablespoons olive oil
1 medium onion, thinly sliced
3 cloves garlic, sliced
1.5 teaspoons ground cumin
2 cups chicken stock
1 tablespoon brown sugar
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
1.5 teaspoons salt
1/4 teaspoon pepper
2.5 pounds boneless pork shoulder, trimmed and cut into 2-inch cubes
2 teaspoons salt
1/2 teaspoon black pepper
1. Toast chiles in a cast iron skillet on high heat until just blistered (a few seconds). Transfer toasted chiles to saucepan.
2. Add vinegar and water to chiles and bring to a boil. Reduce heat and simmer until chiles are very soft, about 10 minutes. Put chiles and liquid in processor and puree to a smooth paste, adding more water if needed. Set aside.
3. Heat olive oil in a large pot over medium-high heat. Saute onion until golden brown, about 15 minutes. Stir in the garlic and cumin and cook about 1 minute. Add chicken stock and the reserved chile paste and bring to a simmer.
4. Meanwhile, in a small bowl, mix brown sugar, orange juice, lemon juice, tomato paste, salt and pepper to form a paste. Add this to the simmering stock mixture and continue cooking, stirring occasionally, another 15 minutes.
5. Heat oven to 350°F. Season pork all over with salt and pepper and arrange in a single layer in a large roasting pan. Pour adobado sauce over meat and toss to coat. Bake, uncovered for 45 minutes. Cover with foil and bake until meat is tender and just falling apart, another 45 to 60 minutes.
6. With a slotted spoon, transfer meat to a cutting board. Pour the sauce into a bowl. Skim and discard the fat. Shred the meat and toss it with the defatted sauce.
Filling can be made ahead and refrigerated for 5 days or frozen for up to 2 months. Warm the filling over medium heat before serving.