Its a pretty simple preparation. Pork is first fried in chicken fat, so the outer skin is nice and crispy, sealing in the juices. The sauce from the lamb barbacoa, which I had frozen, is thawed with a can of beer and homemade rick dark chicken stock added to dumb down the spices. Onions, garlic, cumin, tomatoes are then stir fried and added to the barbacoa sauce. The pork is then slowly stewed in the sauce! Its delicious!
Ingredients
1 lbs pork (preferably boneless, but boned pork would work fine)
Salt and pepper
Chicken fat from Pan Fried Southern Chicken (lamb fat, pork fat or vegetable oil is fine as well)
Lamb Barbacoa sauce, thawed
1 cup Homemade rich dark chicken stock
1/2 bottle of Corona or a light colored beer
2 large white onions, finely diced
4-6 garlic cloves, finely diced
2 teaspoons cumin seeds, toasted and finely ground
1/2 cup chopped tomatoes
3-4 green chilies, chopped (optional)
2 russet potatoes, peeled and chunked
2 Carrots, roughly chunked
Fresh raw corn (optional)
Preparation
Trim any fat off the pork. Dice the fat into small bits and freeze for another use (scallion pancakes anyone???).
Cube the pork and salt and pepper generously.
While the pork is sitting for a few minutes, take a sauce pan and combine the barbacoa sauce, chicken stock and beer. Bring to a boil and then reduce to a simmer. Stir occasionally so nothing sticks to the bottom of the pan and burns.
You will need a good stewing pot for this dish. I used my trusty LeCreuset. This way, I can fry my pork in the pan and then use the same pan for stewing the meat.
Dollop a few spoonfuls of the chicken fat into your stewing pot.Allow the fat to melt then slowly and carefully add the pork pieces, making sure not to crowd the pan. Do a few pieces at a time. Turn the pork over slowly, so not to splash hot oil on you. You don't need the pork totally cooked at this point, just the outside skin seared to lock in the juices. Once all the sides are fried, remove with a pair of chopsticks or a slotted spoon and set aside.
In the same stewing pot, add the onions and garlic and stir fry for a few minutes. The onions will absorb the oil and get a little orangy. I tried to cut some corners here and used my food processor to cut the onions. I got a little carried away, and the onions were really small, almost liquid. It worked out okay, and saved some time and some tears!
Add the cumin, tomatoes and chili (I recommend going easy on the chili-- the barbacoa sauce is plenty spicy) and stir.
Add the barbacoa sauce.
Add the pork back into the pot.
Add the potatoes. Cover and reduce the heat to low, cooking for 30 minutes.
After 30 minutes, add the carrots and cook for another 10 minutes.
Continue to cook on low heat until the carrots and potatoes are done to your likeness (I prefer my potatoes and carrots a little firm).
Taste the sauce and add salt and pepper to taste!
Serve with rice or freshly toasted rustic bread!
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