Techniques and Recipes
Timeless classics from all cuisines are prepared by braising—Mexican carnitas, French coq au vin, American pot
roast, to name a few. Equally comforting to eat as they are to make, braises are usually one-pot creations that are
relatively simple and hands-o.
Technique: Braising
The main elements of a braise include:
– Aromatics: contribute flavor complexity to the
initial fond and final braise; made up of various
alliums, herbs, and spice
– Liquid: the vehicle for flavor development and
tenderness; usually a broth or wine
– Central component: the item(s) being braised;
spans from tougher cuts of meat to hardy root
vegetables, winter squash, and legumes
What often starts as tough and inedible transforms
into something tender and flavorful after a quick sear
and some time in the oven. The key is steady heat and
generous time. If removed too soon, the items may be
fully cooked but remain tough. By waiting, eectively
“overcooking” by normal standards, your patience
will be rewarded. Easily made a day ahead of time,
the flavors will continue to deepen and meld if left
covered in the refrigerator overnight. Simply reheat over
medium-low heat just before serving.
Carnitas
The key to any braise, especially carnitas, is patience. It takes time for the
pork to render out and take on the flavor of the braising liquid. For the same
reasons you sear a pot roast before braising—increased flavor and crisp crust—
we added a few minutes of broiling at the very end of the preparation method.
Pair with tortillas on page 89.
INGREDIENTS
– 1 teaspoon chili powder
– ½ teaspoon paprika
– 1 teaspoon cumin
– ¼ teaspoon cayenne pepper
– 1½ teaspoons coarse salt
– 1 teaspoon black pepper
– 1 medium white onion, chopped
– 2 cloves garlic, whole
– 1 jalapeño, seeded and minced
– 1 chipotle pepper in adobo
sauce, minced
– ¼ teaspoon adobo sauce
– 3 pound pork shoulder
– 12 ounces beer, such as a
Pacífico pilsner or Corona lager
– Juice of 1 lime
– Juice of 1 orange
– Warm tortillas, for serving
– Fresh cilantro, for serving
PREPARATION METHOD
1. Preheat oven to 350°F Roast Mode with a rack set at position “2.” 2. In a small bowl,
combine chili powder, paprika, cumin, cayenne, salt, and pepper. 3. In an 8-quart Dutch
oven, combine onion, garlic, jalapeño, chipotle pepper, and adobo sauce. 4. Gently pat
pork shoulder dry and trim o any excess fat. Cut into three or four pieces. 5. Season
with spice mixture, using it all. Add seasoned pork into the Dutch oven. 6. Pour beer,
lime juice, and orange juice over pork. 7. Roast in the oven for 3½–4 hours or until
completely tender. 8. When cooked through, remove pork from Dutch oven and place it
on a large baking pan. Shred pork using two forks and spread into an even layer. 9. Pour
½ cup of remaining braising liquid evenly over the shredded pork. 10. Set oven to Broil
Mode—High with a rack set at position “5.” Broil pork until edges brown. 11. Serve with
warm tortillas and top with fresh cilantro.
MAKES RACK POSITION COOK TIME
6 SERVINGS 2, AND THEN 5 3½–4 HOURS
32
33
MODES Roast