Slow-Braised Pork Shoulder with Smoky Poblano Sauce

1. Start by charring the poblano peppers. Hold them directly over a gas flame or place under a hot grill, turning occasionally, until the skin is blackened and blistered all over — about 8–10 minutes. Place them in a bowl, cover with a plate or cling film, and leave to steam for 10 minutes. Once cool enough to handle, peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.

2. Pat the pork shoulder chunks dry with kitchen paper and season generously all over with salt, pepper, cumin, and smoked paprika.

3. Heat the vegetable oil in a large heavy-based pot or Dutch oven over high heat. Brown the pork in batches — don't crowd the pan. Sear for 3–4 minutes per side until deeply golden. Remove and set aside.

4. Reduce the heat to medium. Add the onion to the same pot and cook for 5 minutes, stirring occasionally, until softened and beginning to colour. Add the garlic and cook for a further minute.

5. Stir in the tomato paste and cook for 2 minutes, letting it caramelise slightly against the base of the pot.

6. Add the chopped poblanos, tinned tomatoes, stock, and sugar. Stir to combine and scrape up any browned bits from the bottom of the pot.

7. Return the seared pork to the pot. The liquid should come about halfway up the meat — add a splash more stock or water if needed. Bring to a gentle boil, then reduce the heat to low, cover with a lid, and braise for 2 to 2.5 hours, turning the pork once or twice, until the meat is completely tender and falling apart.

8. Remove the pork pieces and shred or break them apart roughly with two forks. Return the meat to the pot and stir through the sauce. Taste and adjust seasoning with salt and pepper.

9. Serve over steamed rice, spooning plenty of the smoky poblano sauce over the top.