Smoky Ancho-Chile Braised Pork Shoulder

1. Prepare the Dry Rub

Mix the salt, fresh-ground black pepper, chopped marjoram or oregano, and ground ancho chile together. Generously rub this spice blend all over the pork shoulder roast. For the best results, do this the day before you plan to cook and let the seasoned meat rest in the refrigerator overnight.

2. Preheat the Oven and Prepare Vegetables

Preheat your oven to 375°F. Arrange the onions, carrot, dried ancho chiles, dried chipotle chile, chopped garlic, black peppercorns, and marjoram or oregano sprigs in a heavy baking dish or roasting pan.

3. Add Pork Shoulder and Broth

Place the seasoned pork shoulder roast on top of this bed of vegetables and chiles. Pour the chicken broth into the dish, making sure the liquid reaches about one quarter of the way up the roast.

4. Cook the Pork Shoulder

Place the dish in the preheated oven and cook for 1 hour and 15 minutes. Halfway through, turn the roast over to ensure even cooking, and add more broth if necessary to maintain the liquid level. Continue to cook and turn the roast every 30 minutes until it's tender and thoroughly cooked, which should take approximately 2 hours and 15 minutes in total.

5. Rest the Meat and Strain the Sauce

Once the meat is cooked, remove it from the pan and let it rest. Strain the cooking liquid to create a smooth, flavorful sauce. If you like, you can pass the vegetables through a food mill to incorporate them into the sauce.

6. Serve the Pork Shoulder

Remove the bones from the roast, slice the meat, and arrange it on a platter. Serve the sauce either poured over the meat or on the side in a pitcher or sauceboat.