SERVES 6 TO 8
What started out as a way to preserve meat with chiles and salt evolved over the years into a slow, unctuous braise that can be used any number of ways: in a burrito, taco, enchilada, tamale, omelet, or sopapilla, or on a platter over rice with beans.
4 pounds boneless pork shoulder, cut into ¾-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon ground cumin
2 cups Red Chile Sauce (here)
Cooked white rice for serving
¼ cup toasted pumpkin seeds
Season the pork generously with salt and pepper.
Heat the oil in a large 12- to 14-inch skillet over medium-high heat. Working in batches, sauté the pork until browned. Transfer the pork to a bowl. Sauté the onion and garlic in the pan until the onion softens, about 5 minutes. Add the vinegar, honey, and cumin and scrape the pan bottom with a wooden spoon to deglaze the pan. Pour over the pork.
Pour the Red Chile Sauce over the pork mixture and toss to coat. Cover and refrigerate overnight.
Preheat the oven to 350°F.
Pour the pork and sauce mixture into a casserole or Dutch oven, cover, and bake for 2 hours. Serve over cooked rice and garnish with pumpkin seeds.