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Print this Recipe    Braised Pork

Chile Seasoned Braised Pork

1/3 cup chili powder
1 tsp dried leaf thyme
1 tsp Mexican oregano
1/8 tsp cloves
1/8 tsp allspice
1 - 2 Tbsp chicken broth
3 lb piece of boneless pork shoulder (Boston butt) or 2 lb boneless pork loin

Mix together chili powder, thyme, oregano, cloves, allspice and hot
chicken broth to make a paste.. Rub paste over all surfaces of pork
Place pork in a small roasting pan with a lid: add 1/2 cup water to pan.
Cover and place in 350 degree oven for 2 hours, until tender. Remove
pork from oven and let stand, covered, for 30 minutes, moistening with
pan juices before slicing or chopping. Can be made up to two days ahead.
Cover and refrigerate. Reheat gently before serving.

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