Slow-cooked pork with roasted tomatoes and guajillos (Morisqueta Michoacana) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 80) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz); Buttery rice with poblano, carrots, and corn (Arroz blanca con mantequilla); Simple beans with scallions and herbs (Frijoles de olla)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on February 18, 2026

    Didnt take a lot of effort to make but it was pretty good!!!

  • Bookwormsub on January 10, 2026

    So delish! Will make this again and again. Not a lot of effort.

  • icooksometimes on January 01, 2026

    This is definitely a repeat meal, the sauce is phenomenal for how little effort it takes.

  • Nrnarayan on August 01, 2025

    Love this. Used the fire roasted tomatoes and came out great. Was good the first night, fantastic the next day as leftovers

  • mlonigan on March 01, 2025

    I use canned fire roasted tomatoes which means the dish doesn't take much active time to make. This is in my regular rotation for meal prepping lunches.

  • SpatulaCity on January 08, 2025

    Flavor is delicious! I used all the guajillos, but only used 2 (of 3) seeded arbol chiles to rein in some of the heat. Came out perfect to our tastes! Made A day ahead and slowly reheated to serve. My only comment is the pork doesn’t come out as fork tender/shreddable as when you slow roast the entire shoulder. Maybe it needs more time braising? Due to feedback here I preemptively removed excess fat in chunks, but left in the sauce for richness and flavor. Just avoided when plating. I took a note from the Chicken enchiladas from this same book and cooked some tortillas in the pork sauce, sprinkled cheese as a filling and served alongside. Yes! It works here too! We also served with simple roasted cauliflower for veg.

  • jenburkholder on August 14, 2023

    I thought it was delicious - pork ended up shredding and soaking up all the sauce (not a bad thing). Made a day ahead and braised in the oven. Son did not care for, oddly.

  • Stephenn31 on March 24, 2023

    I made it in a slow cooker all afternoon and the pork became so tender and delicious. I would make this again! I cut the recipe in half and it definitely made four portions (and I’ll use the extra salsa rojo to make enchiladas later this week)

  • averythingcooks on November 09, 2022

    I easily scaled this back to 1/3 (perfect for 2) and I made it the day before we intended to eat it...it was really good on day 1 and REALLY good on day 2. My pork was in 2" cubes and as simmering is a challenge on my stove, I put it in a 325 oven which I then dropped to 300 at about 25 minutes. My pork was beautifully tender somewhere b/w 1.5 and 2 hours and we enjoyed it the next day over his arroz blanca (with some added black beans). Delicious!

  • SugarTreeBaking on November 06, 2022

    I may have cut my pork too small as the braising turned the meat into chewy nuggets of pork. The sauce was bright, spicy and beautiful. If I do make this again, I’ll keep the pork shoulder whole, braise in the sauce, then shred. Yes, sauce was even better the next day.

  • bernalgirl on August 05, 2022

    This was good served for dinner after braising through the morning, but the next day it was absolutely great. The balance of tomatoes and chiles nicely compliments the pork. We enjoyed this with the arroz blanco and I would love this with homemade corn tortillas.

  • bwhip on July 11, 2022

    We loved this. Super tender pork, with wonderful, authentic flavor and just the right amount of heat. Served with the Arroz Blanco con Mantequilla from the same cookbook. Excellent.

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