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1
Make a dry rub by mixing together: 1 tablespoon salt, 1/4 teaspoon fresh-ground black pepper, 1 tablespoon chopped fresh marjoram or oregano, 1 teaspoon ground ancho chile.
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2
Use the dry rub to season, the day before if possible: One 4-pound, bone-in pork shoulder roast, trimmed of excess fat.
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3
Cover and refrigerate until 1 hour before cooking.
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4
Put in a heavy baking dish or roasting pan that just fits the roast: 2 onions, peeled and coarsely chopped, 1 carrot, peeled and coarsely chopped, 3 dried ancho chiles, split and seeds removed, 1 dried chipotle chile, split and seeds removed, 1 large head of garlic, peeled and coarsely chopped, A few black peppercorns, A few fresh marjoram or oregano sprigs.
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5
Preheat the oven to 375F.
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6
Place the seasoned meat on top of the vegetables and pour in: 2 cups chicken broth (or water).
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7
Check the level of the liquid; it should reach about one quarter of the way up the roast.
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8
Add more if needed.
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9
Cook in the oven for 1 hour and 15 minutes.
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10
Turn the roast over and cook for 30 minutes, then turn again.
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11
Check the level of liquid every once in a while, adding more broth or water if it gets too low.
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12
Cook for another 30 minutes and test the meat for doneness, continuing to turn and cook until done.
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13
Remove the meat from the pan.
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14
Strain the sauce and skim well.
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15
Pass the vegetables through a food mill and return to the skimmed sauce.
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16
Remove the bones, slice the meat, and arrange on a warm platter.
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17
Serve with the sauce poured over or pass it around in a pitcher or sauceboat.
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18
Use any combination of dried chile varieties.
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19
Sprinkle with chopped fresh marjoram or oregano before serving.
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20
Pound 4 garlic cloves and stir into the dry rub with 2 teaspoons olive oil.
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21
Rub this on the roast to season.
