Every once in a while I work from home, which are really some of my most productive days. I can really focus and get through a large volume of work. One of the things that I love to do on these days, is put some nice cheap cuts of meat on the stove to simmer and soften, so that by the time dinner time rolls around, we have a delicious dinner waiting for us. So easy and so comforting.

Pulled pork is one of my favorite things to make on these days. You can braise or roast it, and it always tastes amazing. Here was my most recent reward for a good day’s work (at home).

Spiced Pulled Pork

• 2 T oil
• 1 large cinnamon stick
• 2 bay leaves
• 1 Tbsp oregano
• 1 tsp cumin
• 1 tsp California chili powder (*)
• ¼ tsp hot smoked paprika
• 1 tsp salt
• ¼ tsp pepper
• 5 garlic cloves
• ½ onion, sliced
• 6 oz tomato paste (one small can)
• 1.5 lb boneless pork short ribs
• 3 c water
• ¼ c cider vinegar

In a cast iron pot over medium heat, add the oil, cinnamon, oregano, cumin, chili powder, paprika, salt, pepper, garlic and onions, and stir until the spices begin to sizzle. Then add the tomato paste and stir to combine. Add the pork, water and vinegar and stir to mix the spices into the liquid. Bring to a boil and then reduce the heat to low. Cover with a lid, slightly ajar so the liquid can evaporate, and simmer for 3 hours. Monitor to make sure there is enough liquid that the mix doesn’t burn. Almost all the liquid should evaporate. Can make ahead and keep covered.

When ready to serve, remove the cinnamon stick and bay leaves, shred the pork, and stir in its juices. Serve over rice, or on a tostada.

Serves 4.

(*) If you want it spicier, replace half of this with cayenne pepper.

Tostada Toppings:

• Tortilla shells
• Cannded black beans, drained & heated
• Queso fresco, grated
• Chili peppers, sliced (optional)
• Cabbage, thinly sliced
• Cilantro, lightly chopped
• Tomatoes, diced
• Limes, quartered