Adapted from “The Waldorf-Astoria Cookbook” by John Doherty
Menupart
Meats,Sandwiches
Daypart
Lunch,Dinner
Region
American
Source
Publisher
Yield: Makes 12 to 16 servings
Pork butt, trimmed
6 lb.
Spice rub, see notes
Olive oil
1/2 cup
Large onions, diced
2
Garlic, minced
2 Tbsp.
Smoked paprika
2 Tbsp.
Dried oregano
2 tsp.
Dried thyme
2 tsp.
Tomato paste
2 cups
Brandy
1/2 cup
Sherry vinegar
1/2 cup
Chipotle chiles, puréed
2 Tbsp.
Salt
to taste
Freshly ground pepper
to taste
Pickled cucumbers
for serving
Warm tortillas
for serving
1. Place pork in roasting pan; massage thoroughly with rub. Cover with foil; refrigerate overnight. 2. Bring pork to room temperature. Transfer foil-covered pan to 250F oven; bake 4 to 5 hours or until pork shreds easily. Transfer pork to hotel pan. Skim and discard fat from pan juices. Pour juices over pork. 3. For sauce, heat oil in saucepan. Add onion; sauté several minutes. Add garlic and cook a minute or two longer. Add paprika, oregano and thyme; cook and stir 2 minutes. Stir in tomato paste and cook briefly. Add brandy, vinegar, 10 cups water, chipotle purée, salt and pepper. Heat to boil; reduce heat and simmer 30 minutes. 4. At service, heat pork; stir in 2 cups sauce and heat again. 5. Serve on warm tortillas with extra sauce and pickled cucumbers on the side. Notes: For spice rub, stir together, 2 Tbsp. each: paprika, smoked paprika, garlic powder, 1 Tbsp. each: dried oregano, dried thyme, salt, 1 tsp. each: onion powder, cayenne pepper, mustard powder and black pepper. At the Waldorf-Astoria, this is served with macaroni and cheese.
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