Mastering the E Series Oven

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Timeless classics from all cuisines are prepared by braising—Mexican carnitas, French coq au vin, American pot

roast, to name a few. Equally comforting to eat as they are to make, braises are usually one-pot creations that are

relatively simple and hands-o.

Technique: Braising

The main elements of a braise include:

– Aromatics: contribute ﬂavor complexity to the

initial fond and ﬁnal braise; made up of various

alliums, herbs, and spices

– Liquid: the vehicle for ﬂavor development and

tenderness; usually a broth or wine

– Central component: the item(s) being braised;

spans from tougher cuts of meat to hardy root

vegetables, winter squash, and legumes

What often starts as tough and inedible transforms

into something tender and ﬂavorful after a quick sear

and some time in the oven. The key is steady heat and

generous time. If removed too soon, the items may be

fully cooked but remain tough. By waiting, eectively

“overcooking” by normal standards, your patience

will be rewarded. Easily made a day ahead of time,

the ﬂavors will continue to deepen and meld if left

covered in the refrigerator overnight. Simply reheat over

medium-low heat just before serving.

Carnitas

The key to any braise, especially carnitas, is patience. It takes time for the pork to render

out and take on the ﬂavor of the braising liquid. For the same reasons you sear a pot

roast before braising—increased ﬂavor and crisp crust—we added a few minutes of

broiling at the very end of the preparation method.

INGREDIENTS

– 1 teaspoon chili powder

– ½ teaspoon paprika

– 1 teaspoon cumin

– ¼ teaspoon cayenne pepper

– 1½ teaspoons coarse salt

– 1 teaspoon black pepper

– 1 medium white onion, chopped

– 2 cloves garlic, whole

– 1 jalapeño, seeded and minced

– 1 chipotle pepper in adobo

sauce, minced

– ¼ teaspoon adobo sauce

– 3 pound pork shoulder

– 12 ounces beer, such as a

Pacíﬁco pilsner or Corona lager

– Juice of 1 lime

– Juice of 1 orange

– Warm tortillas, for serving

– Fresh cilantro, for serving

PREPARATION METHOD

1. Preheat oven to 350°F Roast Mode with a rack set at position “2.” 2. In a small bowl, combine

chili powder, paprika, cumin, cayenne, salt, and pepper. 3. In an 8-quart Dutch oven, combine

onion, garlic, jalapeño, chipotle pepper, and adobo sauce. 4. Gently pat pork shoulder dry and

trim o any excess fat. Cut into three or four pieces. 5. Season with spice mixture, using it all. Add

seasoned pork into the Dutch oven. 6. Pour beer, lime juice, and orange juice over pork. 7. Roast in

the oven for 3½–4 hours or until completely tender. 8. When cooked through, remove pork from

Dutch oven and place it on a large baking pan. Shred pork using two forks and spread into an even

layer. 9. Pour ½ cup of remaining braising liquid evenly over the shredded pork. 10. Set oven to

Broil Mode—High with a rack set at position “5.” Broil pork until edges brown. 11. Serve with warm

tortillas and top with fresh cilantro.

MAKES RACK POSITION COOK TIME

6 SERVINGS 2, AND THEN 5 3½–4 HOURS

MODES Roast