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, pureed 2 Tbsp.
Salt to taste
Freshly ground pepper to taste
Pickled cucumbers for serving
Warm tortillas for serving
Place pork in roasting pan; massage thoroughly with rub. Cover with foil; refrigerate overnight.
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.
For sauce, heat oil in saucepan. Add onion; saute 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 puree, salt and pepper. Heat to boil; reduce heat and simmer 30 minutes.
At service, heat pork; stir in 2 cups sauce and heat again.
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.