Birria Gold Canyon Premium Pork Ramen

Birria Pork

• 4-5 lbs. Gold Canyon Premium Pork Butt, cut into large chunks
• 6 Dried Markon Guajillo Chiles, stemmed & seeded
• 3 Dried Markon Ancho Chiles, stemmed & seeded
• 2 Dried Markon Pasilla Chiles, stemmed & seeded
• 2 Chipotle in Adobo, stemmed & seeded
• 4 cups Katy’s Kitchen Beef Broth
• 1 large Markon Ready-Set-Serve Onion, quartered
• 6 cloves Markon Ready-Set-Serve Garlic
• 1 tbsp Katy’s Kitchen Dried Oregano
• 1 tsp Katy’s Kitchen Ground Cumin
• 1 tsp Katy’s Kitchen Ground Coriander
• 1 tsp Katy’s Kitchen Café Grind Black Pepper
• 1/2 tsp Katy’s Kitchen Ground Cloves
• 1/2 tsp Katy’s Kitchen Ground Cinnamon
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Villa Frizzoni Tomato Paste
• Katy’s Kitchen Kosher Salt, to taste

Ramen

• 8 cups Ajinomoto Hondashi Broth
• 4 packs Udon noodles
• 1 cup Bountiful Harvest Corn
• 4 Markon Ready-Set-Serve Green Onions, sliced
• Markon Ready-Set-Serve Cilantro, chopped
• Markon First Crop Lime wedges (for serving)
• Chili oil or hot sauce

1. In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes on each side, until they become fragrant. Be careful not to burn them.
2. In a saucepan, combine the toasted chiles and 4 cups of beef or chicken broth. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the chiles are softened. Transfer the softened chiles and broth to a blender. Add the quartered onion, garlic, oregano, cumin, coriander, black pepper, cloves, cinnamon, apple cider vinegar, tomato paste, and salt. Blend until smooth.
3. Place the pork butt in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Preheat your oven to 325°F. In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Add the marinated pork butt and sear on all sides until browned. Add beef or chicken broth to just cover the pork. Bring to a simmer, then cover and transfer the pot to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded.
5. Remove the pot from the oven and shred the pork using two forks. Keep warm.
6. To Prepare the Ramen, simmer 8 cups of Hondashi broth. Heat the udon noodles according to the package directions, then drain and set aside. Divide the cooked noodles among bowls. Top each bowl with a generous portion of shredded birria pork and broth. Garnish with sliced green onion, fresh cilantro, and sweet corn.