1 1/2 pounds pork shoulder
Kosher salt
4 dried guajillo chilies or other medium-heat dried red chiles, stemmed and seeded
1 tablespoon honey
1 teaspoon dried marjoram or Mexican oregano
Pinch ground cinnamon
Pinch ground cloves
Freshly ground black pepper
3 to 4 cloves garlic
2 organic or blood oranges, zested and juiced
1 small onion, chopped
2 1/4 cups chicken stock or water
1 tablespoon butter
1 1/4 cups white long-grain rice
Kosher salt
1/2 cup frozen green peas, thawed
Two 14-ounce cans black beans
Freshly ground black pepper
1/2 teaspoon ground cumin
Corn tortillas, for serving
Pickled Onions, for serving, recipe follows
Cilantro leaves, for garnish
1 cup red wine vinegar
1 tablespoon kosher salt
1 teaspoon sugar
1 red onion, sliced into rings
1 teaspoon coriander seeds
2 bay leaves
1 fresh chile pepper, Fresno or jalapeno, sliced
Cool and cover for a make-ahead meal. Bring to room temperature before reheating over medium heat.
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