Tequila braised pork shoulder with red chilies, smoked salt, fresh black pepper and tomato paste, slow cooked to pull-tender.
4-5 lb Chairman’s Reserve® Pork shoulder
½ cup tequila
5 dry red chilies, rehydrated
2 teaspoons smoked salt
½ teaspoon black pepper
½ cup tomato paste
- Preheat oven at 350°F.
- Combine the tequila, chilies, salt, black pepper and tomato paste in a food processor.
- Place the pork shoulder on a roasted pan and rub the chili and tomato mixture all over the pork shoulder.
- Cook in the oven until the pork is tender, about 2 to 3 hours.