• 2 pork shoulder
  • cumin (As needed)
  • salt (As needed)
  • oil (As needed)
  • 4 onions (large, julienned)
  • 2 bunches cilantro stems (leaves reserved)
  • 5 1/2 ounces tomato paste (organic)
  • 7 ounces chipotle chile in adobo sauce (canned)
  • 28 ounces San Marzano tomatoes (canned)
  • 250 grams glace (demi-)
  • 1 garlic (head halved)
  • 2 pigs feet
  • 250 milliliters rice wine vinegar
  • sugar (To taste)
  • cilantro leaves (As needed)
  • limes (As needed)


  1. 1. Preheat an oven to 325°F. Cut the pork shoulder into 2-inch chunks and season liberally with salt and cumin. Heat a heavy-bottomed rondeau over medium-high heat and coat the bottom of the pan with oil. Working in batches, sear the pork shoulder until golden brown on all sides. Place the seared pork into a perforated hotel pan to drain any excess fat
  2. 2. Using the same pan, sweat the onions over medium-high heat. Mince the cilantro stems (reserving the leaves for later) and add to the onions. Cook the aromatics briefly. Add the tomato paste and cook until the color is fire-truck red, stirring briskly to avoid scorching. Add the adobo from the chipotle and 4 to 6 chipotle peppers. Add the tomatoes and demi-glace and bring to a boil
  3. 3. Place the halved garlic, pork shoulder and pig’s feet into a deep hotel pan. Pour the chipotle-tomato mixture over the top and add enough water to ensure that the meat is covered. Place a trimmed piece of parchment against the surface of the liquid. Cover the hotel pan with a lid or seal tightly with foil and cook 2½ to 3 hours or until the pork is fork-tender
  4. 4. Remove the pork from the braising liquid and splash a small amount of liquid over the pork to keep it moist. Pull and pick the meat from the pig’s feet and discard the bones
  5. 5. Place the braising liquid back on the stove and reduce by half until thick and delicious. Season with sugar and rice vinegar to taste. Return the pork to the liquid and hold warm
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