Oaxacan Barbacoa Recipe - Barbecuebible.com

Ingredients

• 1 bone-in pork shoulder (5 to 6 pounds)
• 6 guajillo chiles (about 2 ounces)
• 5 cloves garlic, peeled
• 1/2 medium onion
• 1/2 teaspoon dried oregano (preferably Mexican)
• 2 cloves
• 2 allspice berries
• A 1/2 inch piece of cinnamon (or 1/2 teaspoon ground cinnamon)
• 1 teaspoon coarse salt (kosher or sea)
• 1/4 cup distilled white vinegar
• 1/4 cup water
• 1 medium white onion, diced into 1/2 inch pieces
• 2 carrots, sliced into 1/2 inch pieces
• 1 zucchini, sliced into 1/2 inch pieces
• A 12 ounce piece of calabaza (West Indian pumpkin) or butternut squash, peeled and diced into 1/2 inch pieces
• 1/2 small white cabbage, cored and diced into 1/2 inch pieces
• 1 large ripe tomato, diced into 1/2 inch pieces
• 1 medium potato, peeled and diced into 1/2 inch pieces
• 1 ear corn, shucked and cut into 1 inch rounds (optional)
• 1 herb bundle (made by tying together 2 bay leaves, 2 sprigs cilantro, and 2 sprigs epazote)
• 8 cups water
• 1/4 cup finely chopped fresh cilantro
• 1 chipotle chile, minced
• Coarse salt (kosher or sea) and freshly ground black pepper
• 8 to 10 fresh or dried avocado leaves (if using dried, soak in cold water for 20 minutes)
• 16 small corn tortillas
• 1 small cabbage or a head of romaine lettuce, cored, thinly sliced and placed in a bowl
• 1 bunch cilantro, washed, shaken dry, and torn into small sprigs for serving
• 3 ripe avocados, peeled, pitted, and thinly sliced for serving
• Your favorite salsa for serving