Slow-Cooked Pork Barbacoa
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 tablespoon kosher salt
  • 1 tablespoon ancho chile powder (or other single chile powder, not a blend)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 5 pound bone-in pork shoulder
  • 1 onion, quartered
  • 10 cloves garlic, peeled
  • 3 dried bay leaves
Directions
  1. Adjust the rack in the oven to a lower level so the roast will easily slide in.
  2. Heat the oven to 350 degrees F.
  3. In a small bowl, combine the salt, chile powder, cinnamon, and cloves. Pat the pork dry and generously season all over with the salt mixture. Cut a large piece (about 24 inches) of heavy-duty foil and place in a roasting pan. Add the roast, onions, garlic, and bay leaves and wrap everything up tightly in the foil. Roast for 3 ½ hours.
  4. Remove from the oven and let rest, still wrapped in the foil, for 30 minutes.
  5. The foil will keep all the moisture and flavors in the packet and the shoulder will braise as it cools, creating very tender and juicy meat. Discard the onion, garlic, and bay leaves before shredding the meat.