Ingredients
The following ingredients have 8 Servings
- 1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices
- Kosher salt
- 2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)
- 1 large tomato, about 3/4 pound
- 4 garlic cloves, mashed to a paste
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon toasted coarsely ground cumin
Instruction
- Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
- Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
- In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
- Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.
