ingredients
for pork:
- 5 lb. boneless pork shoulder, trimmed and cubed
- ¼ cup kosher salt
- 3 tbsp this little goat went to morocco spice
- 3 medium yellow onions, thinly sliced
- 3 (14.5-ounce) cans coconut cream
- 1 cup chicken or vegetable stock
for sauce:
- 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
instructions
- 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!
