Sackett Farms Pork Shoulder Recipe

Cooking Instructions

1. 1

   Prepare the Pork Shoulder

   Season the pork shoulder with salt, black pepper, and New Mexico red chile powder. Heat olive oil in a large pot over medium-high heat and sear the pork on all sides until browned. Remove the pork and set aside.

2. 2

   Sauté Onions and Garlic

   In the same pot, add diced onion and minced garlic; sauté until soft and translucent, about 5 minutes.

3. 3

   Braise the Pork

   Return the seared pork shoulder to the pot. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for approximately 3 hours, or until the pork is tender and easily shreddable.

4. 4

   Prepare Calabacitas

   In a separate pan, sauté the diced calabacitas in olive oil until soft, about 5-7 minutes. Season with salt and pepper to taste.

5. 5

   Combine and Serve

   Once the pork is done, shred it and mix with the cooking liquids. Serve the shredded pork over calabacitas, topped with roasted corn, caramelized onions, crumbled feta, and fresh parsley.