Orange and Piloncillo Adobo Pork Roast

📝 Ingredients

• 1 10-pound pork picnic shoulder (bone in, with skin and fat on)
• 8 guajillo chiles (stemmed and seeded)
• 6 ounces piloncillo
• 2 cups freshly squeezed orange juice
• 1/4 white onion (coarsely chopped)
• 4 garlic cloves
• 8 whole cloves (stems discarded)
• 2 teaspoons dried oregano
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon whole allspice
• 1/2 teaspoon whole black peppercorns
• 1 tablespoon kosher or coarse sea salt
• 2 dried bay leaves

👨‍🍳 Instructions

1. 1To make the adobo sauce, on a preheated comal set over medium-low heat, toast the guajillos for about a minute per side. Place them in a medium saucepan, cover with water, bring to a boil over medium-high heat, and cook for 8 to 10 minutes until chiles plump up and rehydrate. Set aside.
2. 2In a small saucepan, place the piloncillo and pour a cup of water over it. Set it over low heat, cover and let it simmer 6 to 8 minutes until the piloncillo has completely dissolved into the water creating a syrup. Set aside.
3. 3In the jar of a blender, add the chiles along with 2 cups of their cooking liquid, orange juice, piloncillo syrup, onion, garlic, stemmed whole cloves, oregano, cumin seeds, coriander seeds, allspice, black peppercorns, and salt. Puree until completely smooth.
4. 4Preheat oven to 450℉ and place a rack in the lowest part of the oven.
5. 5With a very sharp knife, score through the skin and fat of the pork shoulder, but not into the meat, in a diamond pattern. Place in a large dutch oven or braiser, with the skin side up. Cover with the adobo sauce, making sure there is sauce under the meat as well. Toss in the bay leaves.
6. 6Roast in the oven uncovered for 1 hour. Then remove from the oven, flip the pork skin side down, and cover with a lid. Reduce the oven temperature to 350℉, return the pork to the oven, and cook for 2 more hours. Remove from the oven, flip the pork again so it’s back to skin side up. Cover with the lid and return it to the oven for another 2 hours.
7. 7At this point, the meat should be falling from the bone if you insert a fork or take a piece with a pair of tongs. If not, place back in the oven for another half hour. Remove from the oven, uncover, and let cool slightly (skim 4 tablespoons of fat from the surface and set aside to make the Orange Adobo Pizza Sauce).
8. 8Once cool enough to handle, remove the pork from the braiser and place on a large chopping board. Leave the adobo sauce in the braiser (set aside 1 cup of adobo sauce for the Orange Adobo Pizza Sauce). Discard the bay leaves.
9. 9Using a meat fork and a sharp knife, thinly slice the meat, which should be falling apart. Discard the bone. Place all the meat back in the adobo sauce left in the braiser. Toss to coat.
10. 10Eat the meat with tacos, enchiladas, tostadas, nachos, on top of rice, or use it as a topping for pizza!