yield: 10 servings
time: 3 hours 30 minutes
active time: 30 minutes
- 5 lb. boneless pork shoulder, trimmed and cubed
- ¼ cup kosher salt
- 3 medium yellow onions, thinly sliced
- 3 (14.5-ounce) cans coconut cream
- 1 cup chicken or vegetable stock
- 1 (14.5-ounce) can diced tomato (i prefer red gold brand), drained
- ⅔ cup pickled red onion
- ¼ cup pickled fresnos
- ½ cup extra-virgin olive oil
- 1 -2 fresh thai chilis
- 2 tbsp fresh lime juice
Season the pork on all sides with Morocco spice and salt.
In a blender, combine the canned tomatoes, pickled red onion, pickled fresnos, olive oil, Thai chili and lime juice. Blend until smooth.
Heat a large dutch oven over high heat and coat with a drizzle of cooking oil. Working in batches, sear the pork until golden brown on all sides. Transfer the meat to a clean plate and repeat with the remaining pork, adding more oil as necessary until all of the meat has been browned.
Add your onions to the pot used to cook the pork and season with a pinch of salt. Deglaze the pot with the onions, scraping up any browned bits. Continue cooking the onions, stirring frequently, until softened and translucent, about 3-5 minutes.
Return all of the pork to the pot containing the onions. Add in your tomato sauce mixture, coconut cream and stock. Bring the mixture to a boil, then reduce the heat to a simmer. Let simmer, uncovered, for about 2-3 hours, until the meat is very tender and the sauce has thickened. Add more stock, as necessary, if your sauce becomes too dry. Serve over a pile of masa chips, rice, or just on its own!