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Pork Cooked in a Clay Cazuela


Last summer I was invited to a friends house party which was a Taco/Mexican food themed meal. Of course I brought Sabor de Salsita salsa to share. This meat recipe is so simple and so divine. I hope you enjoy it.  



  • 2 tablespoons kosher salt
  • 1 tablespoon ancho chile powder (or other single chile powder, not a blend)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 5 pounds bone-in pork shoulder
  • 1 onion, quartered
  • 10 cloves garlic, peeled
  • 3 dried bay leaves


Heat the oven to 350 degrees F.

In a small bowl, combine the salt, chile powder, cinnamon, and cloves. Pat the pork dry and generously season all over with the salt mixture. 

If you have a clay cazuela or dutch oven or roasting pan place onions, garlic, bay leaves in, placing the meat on top. *I poured a bit of olive oil on top just for more fat* Wrap everything tightly with heavy duty tin foil. Roast for 3 ½ hours.

Remove from the oven and let rest, still wrapped in the foil, for 30 minutes.

The foil will keep all the moisture and flavors in the packet and the shoulder will braise as it cools, creating very tender and juicy meat. Remove the onion, garlic, and bay leaves before shredding the meat. 



Handmade corn tortillas with heirloom seed corn flour by Masienda. (The best)

  • 1 cup packed masa flour requires one scant cup of warm/hot water

Slowly add the water to the dry masa flour in a large bowl, Stirring the masa to incorporate evenly by hand. Knead until the water is evenly incorporated. Add salt, seasoning, or spices to taste. You want your finished masa to be moist to the touch, but not tacky. Use immediately or rehydrate with more water.

If you have a tortilla press- GREAT! If not, no worries... a cast iron pan or something to press the corn masa down will work. Once flattened, place on a HOT pan (comal). I like to let the tortilla cook for about 30 seconds or so, then flip it. The tortilla should inflate if you're doing it right... don't wait around for that to happen though... you don't want to burn your tortillas. Turn to the other side and let cook a little longer. Taste the tortilla. See if it's cooked long enough... use your intuitoin. 

Place hot tortillas in a tortilla basket with a cloth napkin or bowl lined with a cloth napkin to keep them warm. *Best to eat fresh and HOT tortillas*



Wash your hands. Obviously. 

Make up your tacos with cilantro, fresh jalapeno, mole, salsa (Salsita), crema, anything you want!

Buen Provecho!