We have a strong Mexican heritage in my family 🙂 The students from the Legionaries of Christ used to stay with us for almost a year to learn English – God love them, when I think about what it must have been like landing into a family of 6 kids with almost no english and the most exotic thing in our family would have been him and the sherry cookie dessert my mum used to prepare for dinner parties (it was the ’70’s) . They used to bring presents – heavily embellished Mexican hats and wraps as well as a wooden yoke that you used to make hot chocolate – they are all still at home, if I raided the presses, I’m sure I would find them.

We had never head of Mexican food but my mother persevered, I have strong memories of her trying to make tortillas for him one day and serving up dinner with a side plate loaded up with tortillas (Irish style).

Anyway, we have moved on a bit in Ireland and mexican food is not longer a great unknown – thanks to this Irish website, I am able to stock up on all the mexican essentials including chipotles, mole poblano, pipian, mole verde and all and next day delivery was great – (no kickback being received for naming it!). Link here

Slow Roast Port Shoulder in Chipotle Adobe Sauce

2 whole Large Onions
1 Pork Shoulder about 2.5kg
3 tbsp Chipotle Peppers In Adobo Sauce
2 tbsp moLe poblano paste
1ltr Beef or Veal stock
2 Tablespoons Brown Sugar
Salt and Pepper

Oven at about 150C
Peel the onion and cut it into wedges. Lay them in the bottom of a large Le Creuseut style pot
Generously season the pork then place on top of the onions in the pan.
Add the veal or beef stock, stir in the chitpotle peppers and the poblano paste, followed by the brown sugar.
Place lid on the pot and into the oven.
Cook for about six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not return to the oven for another hour. If it needs more liquid, top up with water or stock if you have it.
Remove meat from pot and use two forks to shred discarding any large bits of fat.
Strain the fat off the cooking liquid and discard.
Return the shredded meat to the cooking liquid, and keep warm until ready to serve.
Serve on warm tortillas. Top with shredded lettuce, tomatoes, grated cheese, avocado slices, salsa, sour cream, red cabbage slaw, pickles…. Enjoy!