Source: The National Pork Board


30 mins


300 mins



What You’ll Need

  • 3 ½ pounds Prairie Fresh® pork butt roast (boneless, trimmed and cut into 2-inch pieces)
  • 4 ounces dried chiles (stemmed, seeded, and torn into 1-inch pieces)
  • 2 tablespoons honey
  • 2 tablespoons white vinegar
  • 5 garlic cloves (peeled)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • Cooked rice
  • Lime wedges (for garnish, optional)


  1. Toss pork and 1 ½ teaspoon of salt together in a bowl. Refrigerate for 1 hour.
  2. Combine chiles and 4 cups boiling water in a medium bowl. Let sit for 30 minutes or until the chiles are softened.
  3. Preheat oven to 325 F and make sure your rack is on the lower middle position.
  4. Drain chiles, reserving 2 cups of the soaking liquid.
  5. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender until it becomes a thick paste. With the blender running, slowly add the reserved soaking liquid and blend until smooth, about 3 minutes.
  6. Combine the pork and chile sauce in a Dutch oven, stirring to coat.
  7. Bring to a boil over high heat.
  8. Cover pot and transfer to preheated oven and cook until pork is tender, about 2 ½ hours.
  9. Let stand for 10 minutes, season to taste with salt.
  10. Serve over cooked rice with lime wedges.