Discada

Ingredients

• 2 lbs pork shoulder, cut into 2-inch chunks
• ¾ lbs fresh Mexican chorizo, casing removed
• 1 whole large yellow onion, halved
• 3 whole jalapeño peppers, left whole
• 2 whole poblano peppers, left whole
• 3 whole Roma tomatoes
• 6 whole garlic cloves, unpeeled
• ¼ cup fresh cilantro, roughly chopped
• 1 whole lime
• 1.5 teaspoons kosher salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 2 tablespoons vegetable oil

Instructions

1. 1

   Cut 2 lbs of pork shoulder into 2-inch chunks — you want irregular, rustic pieces that will shred as they cook. Don't trim the fat; it renders down and adds incredible flavor. Place the pork in a large pot and cover with water by about 2 inches. Add a pinch of salt.

2. 2

   Bring to a boil over high heat, then immediately reduce to medium-low. Simmer uncovered for 30–35 minutes until the pork is completely tender and easily shreds with a fork. You should be able to pull a piece apart with minimal pressure. Drain in a colander and set aside.

3. 3

   While the pork cooks, prepare the vegetables. Keep 1 large yellow onion halved (don't peel it — the skin chars beautifully). Leave 3 jalapeños and 2 poblanos whole and unpeeled. Leave 3 Roma tomatoes whole. Lightly smash 6 unpeeled garlic cloves with the flat side of a knife to crack the skin and help release flavor.

4. 4

   Set a large 14-inch cast iron skillet or carbon steel comal over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact.

5. 5

   Working in batches, char the onion halves, jalapeños, poblanos, tomatoes, and garlic cloves directly on the hot skillet. Don't move them around — let each side develop deep blackened spots, about 2–3 minutes per side. You want blistered, charred skin and caramelized edges. Transfer the charred vegetables to a cutting board as they finish. This charring builds the smoky backbone of the dish.

6. 6

   Once all vegetables are charred, roughly chop them into irregular 1-inch pieces. Don't be precious — keep some char intact. Peel the garlic cloves (the skin should slip off easily) and roughly chop. Leave the jalapeño and poblano seeds in if you want more heat; remove them for less spice.

7. 7

   Return the skillet to medium-high heat and add 2 tablespoons of vegetable oil. Once shimmering, add the 0.75 lbs of chorizo (removed from its casing) in large pieces. Break it up coarsely with a wooden spoon as it cooks — you want chunky, uneven pieces, not a fine crumble. Cook until the chorizo renders its fat and begins to crisp, about 5–6 minutes. You should see deep red oil pooling and smell toasted cumin and chile.

8. 8

   Add the drained shredded pork to the skillet with the chorizo. Toss to combine, breaking up any large clumps with your spoon. The pork should start to shred further and absorb the chorizo's fat and spices. Cook for 3–4 minutes, stirring occasionally, until everything is warmed through and edges of the pork begin to crisp slightly.

9. 9

   Add the charred vegetables and garlic to the skillet. Sprinkle in 1.5 teaspoons of kosher salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of ground cumin. Toss everything together gently but thoroughly, making sure the spices coat all the meat and vegetables. Cook for 2–3 minutes until the vegetables are heated through and the flavors marry. The whole mixture should smell intensely savory and smoky.

10. 10

    Tear 0.25 cup of fresh cilantro and scatter over the top of the discada. Cut 1 lime into quarters and place on the side of the skillet. Serve the discada hot, right from the skillet in the center of the table — this is a communal, interactive dish. Guests can squeeze lime over their portion and scoop directly onto warm tortillas or eat with a fork.

Tools you’ll need

• large pot
• colander
• 14-inch cast iron skillet or carbon steel comal
• wooden spoon
• chef's knife
• cutting board
• instant-read thermometer (optional, for checking pork doneness)

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