Ingredients

Serves 20

　　2 dried ancho chiles

　　2 dried chipotle chiles

　　10 pounds pork shoulder, cut into 1 1/2-inch cubes

　　Salt and freshly ground black pepper

　　2 tablespoons vegetable oil

　　1 yellow onion, diced

　　3 large carrots, peeled and diced

　　3 large sweet potatoes, diced

　　8 cloves garlic, sliced

　　3 tablespoons cumin seeds

　　2 tablespoons Spanish sweet paprika

　　8 cups brewed coffee

　　1/4 cup sherry vinegar

　　2 bay leaves

　　5 sprigs fresh thyme

　　1 sprig fresh rosemary

　　5 fresh sage leaves

　　

Step 1

Place the dried chiles in a large bowl, then pour over enough boiling water to cover them. Cover the bowl and let the chiles steep for about 1 hour, or until completely soft, turning halfway through to make sure they are completely submerged. Once the chiles are rehydrated, drain, reserving the water, and scrape the seeds and veins from the chiles using the back of a spoon or a paring knife.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

Liberally season the pork with salt and pepper. Heat the oil in a large ovenproof Dutch oven or deep cast-iron pan over medium heat. Working in batches, lightly brown the pork shoulder, then remove from the pan and set aside.

　　

Step 4

Add the onion, carrots, sweet potatoes, garlic, cumin, and paprika to the Dutch oven and stir to scrape the bottom of the pan while the vegetables begin to brown. Once they’ve softened and are lightly brown, deglaze the pan with the coffee and vinegar.

　　

Step 5

Add the pork back to the pot, along with the herbs, soaked chiles, the soaking water from the chiles, and enough additional water to just cover the pork. Cut a piece of parchment paper to the shape of the pot and place it directly on top of the pork. Transfer to the oven and cook for 2 hours, until the meat falls apart easily when pierced with a fork. Remove the meat with tongs and serve.

　　Cooks' Note

　　Serve this braised pork over polenta, or make tacos with the tender meat.

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