Denver's Cultivate Festival

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Tom finds out about Denver’s Cultivate Festival.

Braised Pork Shoulder in adobo with charred salsa

Pork Marinade:

3 lbs. Niman Ranch or other Boneless Pork Shoulder (cut into 2-2.5 inch chunks)

1 package frozen banana leaves

2 lg Onions-diced

1 ea Jalapeno ­ diced

2ea Green pepper ­ diced

2ea poblano peppers - diced

3 cloves Garlic ­ minced

 

1/4c Tomato paste.

1/2c Adobo

1tbs Honey

1tbs Ground toasted cumin

 

1tsp Dried oregano

2tbsp Kosher Salt

1/2c red wine vinegar

Cut pork shoulder into chunks.

Pre heat oven to 325F.

Add canola oil to a large deep roasting pan (large enough to hold all ingredients).  Over medium/high heat, sear the pork chunks until caramelized on all sides.  When pork is browned, remove to a platter.

Dump excess oil from pan, leaving a thin coating of oil.

Add onions, peppers, garlic to the pan and sweat over low heat until translucent.

Add tomato paste, adobo, honey, red wine vinegar, cumin, oregano, salt and water to the pan and bring to a boil.

Reduce the heat to a simmer, puree with a hand blender and add seared pork back to the pan.

Cover the pan with a lid or aluminum foil and place in the oven.  Cook for 2-2.5 hours until the pork is tender to the touch.

Salsa:

2 jalapenos

3 lg tomatoes

2 bu prewashed cilantro and chopped

2 sweet onion

1/4 c grape seed or neutral veg oil

4 limes juiced

salt

.5 lb grated queso fresca

Heat a grill pan and cut the jalapenos in half, cut the tomatoes and onions in lg slices.  Season with salt and grill until nicely charred.  Remove from the grill and chopp and mix with oil, lime and cilantro.  Season with salt to taste.

Serve pork with rice, pinto beans, picked cilantro and a wedge of lime.

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