Here is our pork braise headed to the oven. We put tin foil over the tops of these and don't uncover them until the final 30 minutes of cooking. This ends up shredded and on our pulled pork torta at the sandwich shop. The key is the salt, 1 Tbs per 5 lbs pork shoulder. And then the chilis, onions, and garlic. We use guajillos, pasilla, new mexico, and japonese. Look at the photo difference. Its all tinny and washed out.
Dinner with the family. Papparadelle, mild italian sausage, spinach, garlic, chili flakes, extra virgin olive oil, chicken stock, parmesan.