One 4 -5 lb bone-in-pork butt, trimmed
2 tbs ras al-hanout**
I cup low-sodium veal stock
1 cup low-sodium chicken stock
(note, I did not have veal stock so just used chicken stock)
3 cups red wine vinegar
1 cup sugar
1 tbs fennel seeds
4 carrots, cut into julienne
1 red onion, cut into julienne
3 fresh jalapeno chiles, thinly sliced
4 fresh pocketless pitas or other flatbread or fresh corn tortillas
(I used Middle Eastern flatbread)
For the Pork:
- Pre heat the oven to 275 degrees F.
- Season the pork generously with salt and ras al-hanout.
- Heat a large cast-iron skillet over high heat. Add the pork and cook until well browned on all sides, about 12 minutes total.
- Put the pork in a large roasting pan and pour in the stocks and 1/2 cup water. Roast for 4 to 5 hours, until the pork is tender enough to pull apart with a fork.
- Remove the pork to a cutting board and pour the cooking juices into a small sauce pan. Cook the juices over high heat until reduced to about 3/4 cup: shred the pork into bite size pieces, discarding the bones. In a large bowl, toss the pork with the reduced juices.
For the Pickled Vegetables:
- In a large nonreactive pot, combine the vinegar, sugar, fennel and 3 cups water and bring to a boil, stirring to dissolve the sugar.
- Put the carrots, onion and chilis in a large heatproof bowl. Pour the hot vinegar mixture into the bowl. Cover tightly with plastic wrap and let the vegetables steam for 20 minutes. Pour out all but about 1 cup of the liquid. Keep the vegetables covered in a refrigerator. Bring to room temperature when ready to serve.
- In a skillet over medium-high heat, warm the pitas one at a time.
- Pile the pork onto the pitas, top with pickled vegetables and serve immediately.
2 tsp ground cumin
2 tsp ground ginger
2 tsp salt
1 tsp freshly ground black pepper
1 tsp ground cayenne
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground cloves
Simply combine and store.