• ¾ teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 2¾ teaspoons dried oregano, divided 
• 2 pounds boneless country­ style pork ribs, trimmed and cut into 1 ½-inch chunks
• 3 tablespoons grape seed or other neutral oil
• 2 tablespoons extra-virgin olive oil
• 6 large leeks, white and light green parts sliced ½-inch thick, rinsed and dried
• 4 medium garlic cloves, roughly chopped
• 1 cup dry white wine
• 7-ounce jar roasted red peppers. drained and chopped (about 1 cup)
• ½ cup pitted green olives, chopped
• 2 tablespoons fresh oregano, minced

Spicy Pork with Leeks

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• 6 large lamb, pork, or veal shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Slow-Braised Lamb Shanks

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As pictured here, we used finished carnitas to build a platter of nachos, with black beans, queso, sour cream, and plenty of fresh salsa. Use them to make tacos, fill burritos, tamales, and enchiladas. Other delicious garnishes are guacamole, fresh cilantro, lime wedges, chopped white onion, minced or sliced jalapeños, etc. In the unlikely event of leftovers, freeze them in freezer bags with as much of the air as possible squeezed out of the bags.

• 1 3-pound pork butt
• salt and pepper to taste
• 1 teaspoon cooking oil
• 1 large onion, coarsely chopped
• 6 cloves garlic, smashed and coarsely chopped
• coarsely chopped jalapeño or serrano pepper to taste
• 1½ cups lager-style beer, in all
• 1 tablespoon New Mexico chile powder
• 1 teaspoon cumin
• ¾ cup fresh orange juice
• 1 long strip of orange peel, any pith removed
• ½ cup fresh lime juice
• 1 long strip of lime peel, any pith removed
• 2 bay leaves
• 1 cinnamon stick, broken into 2 to 3 pieces
• 1 tablespoon dried oregano, preferably Mexican

Pork Carnitas

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• 40 dried guajillo chiles
• 20 dried ancho chiles
• 20 dried pasilla negro chiles
• 2½ cups fresh orange juice
• Grated zest of I orange
• ½ cup firmly packed dark brown
• sugar
• 9 cloves garlic
• 1½ tablespoons cumin seed, roasted and ground (page 164)
• 1½ tablespoons kosher salt
• 1 tablespoon black pepper
• 1½ tablespoons distilled vinegar
• 1 tablespoon fresh lime juice
• 6 ounces cola
• 8 ounces Mexican beer
• 4 pounds pork shoulder, cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 24 (5½-inch)soft white corn tortillas, for serving
• Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

• 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
• 1 orange or red habanero chile, dry-roasted, seeded, and minced
• 1 sweet red bell pepper, cored, seeded, and dices
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Tacos al Pastor

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• 10 pounds Boston butt, cubed 
• 2 pounds pork liver
• 1 pound green onions, trimmed 
• 1 pound parsley, trimmed
• 8 ounces salt
• 6 tablespoons cayenne pepper 
• 4 tablespoons black pepper
• 6 pounds cooked white rice
• ½ gallon cold water
• 1 cup chopped pimientos 
• 75 feet sausage casing

Boudin Blanc

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•  
• 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
• Kosher salt 
•  

SPICE MIX 

• ¼ cup/30 g New Mexico chile powder
• 2 tbsp ancho chile powder 
• 2 tbsp chipotle chile powder 
• 2 tbsp ground cumin 
• 1 tsp ground black pepper 
• 1 tsp ground white pepper 
• 1 tsp cayenne pepper 
•  
• ¼ cup/60 ml canola oil 
• ¼ cup/60 ml olive oil 
• 4 garlic cloves, thinly sliced 
• 2 yellow onions, thinly sliced 
• 2 serrano chiles, thinly sliced 
• 2 bay leaves 
• One 12-oz/360-ml bottle stout beer
• Two 14½-oz/415-g cans diced organic 
• tomatoes, with juice 
• 4 qt/3.8 L organic beef stock 
• 1 cup/200 g dried red beans 
• 1 cup/200 g dried pinto beans 
• 1 cup/200 g dried black beans 
• 1 cup/200 g posole (dried hominy) Tabasco sauce 
• Leaves from 1 small bunch fresh 
• cilantro, chopped 
• 1 bunch scallions, chopped, 
• plus 4 scallions, sliced 
• 2 tomatoes, diced 
• Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 5 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, chopped cabbage or lettuce, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• ½ cup crushed pineapple
• ½ cup pineapple juice
• ½ cup prepared orange marmalade
• ⅓ cup soy sauce
• 4 cloves garlic
• 1 to 4 serrano chilis
• 1 cup chopped cilantro
• 1 2-pound pork tenderloin

Caribbean-Marinated Pork Tenderloin

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• 1½ pounds ground beef
• 1½ pounds ground pork
• 1 cup chopped onions
• 1 cup chopped green onions
• 2 tablespoons minced parsley
• 2 tablespoons garlic puree
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• ½ cup bread crumbs
• 2 cups self-rising flour, sifted
• ⅓ cup shortenting
• ¾ cup milk
• 1 egg, beaten

Mama's Cajun Meat Pie

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• 4 (3/4-inch thick boneless pork loin chops
• salt and pepper to taste
• 6 deli-thin slices Black Forest Ham
• 3 ounces Cordobes or Manchego cheese, shaved into paper-thin slices 
• 4 jarred piquillo peppers, cut open
• 1/4 cup plain flour
• 1 large egg
• 1 cup panko
• canola oil, for frying

Ham- And Cheese-Stuffed Pork Chops

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