Used my Cuban Pork Roast recipe as the basis for this, then reworked it significantly for a delicious hatch Chile roast, it has a little heat, but mostly a very savory umami flavor. Excellent for burritos!

Ingredients

• 1.5 cups hatch chiles, dehydrated (or 3 cups regular)
• Cumin
• Juice from 1 lime
• 2 Tbs white vinegar
• 1.5 tsp ground black pepper
• 1 lbs canned tomatillos
• 1 large yellow onion, chopped
• 1/3 cup loosely packed cilantro leaves
• 2 Tbs ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 Tbs extra-virgin olive oil
• 10 lbs pork roast

Instructions

1. Stab the roast all over.
2. Combine all ingredients besides the roast itself in a food processor. Marinade the pork overnight.
3. Preheat oven to 350 F. Bake for 5 hours, flipping over halfway through, basting occasionally.
   • If you are pressure cooking the pork, pressure cook on high for 15 minutes per lb of meat. Let pressure naturally release.
4. Once the pork is done, cover and let cool. Break it down, discarding all fat. Set drippings in a covered bowl in the fridge. Once it has seized up, discard the fat, mix the remaining drippings with the pork. Can divide into 2 batches; can freeze easily for use weeks later.
5. Pairs very well with white cheddar mac & cheese (see Steakhouse Macaroni & Cheese), or can use pork for burritos.

Yield: 2 bags of roast pork, each enough for 1 meal