Braised Pork With Chiles

"The best pork roast isn’t a roast – it’s a braise. I’d thought braising was just like boiling; and as everybody knows boiled meat is gross. It turns out that I was wrong – braising is NOT boiling. Technicalities are subtle but obvious: the meat is only half-submerged in the liquid; it needs to be browned in the pan beforehand; and the cooking takes place in the oven instead on the hob. The result is epic: tasty, juicy and so tender it falls apart when you look at it. Serve it sliced for a roast; for an ultimate pulled pork taco experience shred it with two forks when hot and toss in the strained sauce."

Preparation Time30 min

Cooking Time4 hr