Braised Pork

I love our Large Big Green Egg - it makes so many wonderful flavors possible.  For this recipe, I needed a new cast iron pan and I found the perfect one from Lodge.  It is a large skillet with a smaller skillet as a lid.  Two skillets for the price of one.

2 - 3 lbs Cubed Pork Shoulder
2 Tsp Salt
2 Tsp Pepper
1 Tbl Flour
4 Tbl Olive Oil
1.5 Lb Tomatillos
3 Jalapenos
6 Cloves Garlic
3 Cups Chicken Stock
2 Cans Green Chiles
1 Tbl Dried Oregano
1 Tbl Cumin
Salt and Pepper to Taste
1 Lime
1/4 Cup Chopped Cilantro

Light the grill and heat to 450 degrees. 

While heating is taking place, place pork shoulder in a medium bowl and toss with flour, salt and pepper. 

Husk and wash tomatillos - cut into 8 pieces.  Rough chop the jalapenos and garlic.  Toss with 2 Tbl Olive oil.  Place in cast iron pan and place on grill until soft.  Remove the pan from the grill.  Transfer to the pitcher of a blender.  Add the chicken stock, green chiles, oregano and cumin puree until smooth.

Put 2 Tbl olive oil in the pan, add the pork and return to the grill.  Cook for about 20 minutes, stirring twice to even the brown.  Remove from grill and lower the grill to 325.

Remove from grill, pour the puree over the pork and stir to coat well.  Return to grill and cook for 60 to 90 minutes until liquid is reduced and pork is tender.

Check periodically - if it gets dry, add 1/2 cup of chicken stock.

When done, remove from grill, juice the lime over the pan.