I found everything I need in the “Goya” section of the supermarket. Now this dish will open your sinuses. It’s not for the faint of heart. But the sauce is tamed when it comes in contact with the Pigeon Peas and Rice. And I served it with a simple green salad which contrasted nicely to the spicy pork. Here goes:
1 8 oz.can Picante Tomato Sauce
2 teaspoons ground cumin, or to taste
- Take the pork off the bone, remove the outer crust and cut the pork into 1 inch dice.
- Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook until browned on all sides. Transfer the pork to a bowl and set aside.
- Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes.
- Add the reserved pork, beer, chipotles, adobo sauce, mojo sauce, adobo, both tomatoes, cumin, salt, and pepper; stir until combined.
- Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.
The browning time in step 2 will take just a little longer.