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EN
R E C I P E S
Cuban Braised Pork Shoulder with Citrus, Cilantro, Red Onion and Garlic
Serves 6
Cooking Time: Slow cooking, LOW, 4 H
Ingreedients:
4 pounds pork shoulder, skin on, bone out, trussed
6 cloves garlic, peeled and minced
1 teaspoon kosher salt
½ cup olive oil
2 cups chopped cilantro leaves and stems
1 teaspoon orange zest
¼ cup orange juice
1 teaspoon lime zest
2 tablespoons lime juice
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon cumin seed, toasted and ground
8 allspice berries, toasted and ground
1 pinch of crushed red chili flakes
2 tablespoons chopped fresh oregano leaves
freshly ground black pepper to taste
2 tablespoons vegetable oil
2 medium red onions, peeled and thinly sliced
½ cup dry sherry
4 cups chicken stock
• Place the pork in a large zip-lock bag and set aside.
• In a blender, combine the garlic, ½ teaspoon of salt, olive oil, cilantro, citrus zests, citrus juices, cumin, allspice
berries, chili flakes, black pepper and oregano. Pulse to blend. Reserve half of the sauce/marinade, and pour the
other half into the zip-lock bag with the pork. Seal bag and marinate in refrigerator for 6-12 hours.
• Set the Dutch Oven to SIMMER for 10 minutes .
• Remove pork from the zip-lock bag, wipe away excess marinade. Season pork with remaining salt. Add the
vegetable oil to Dutch Oven. When the oil is hot, add the pork and sear for 5 minutes on each of its four sides.
Remove pork to a sheet pan to rest.
• Add the onions to the Dutch Oven and sauté for 3 minutes. Next add the sherry and the chicken stock, then
add the pork back to the Dutch Oven and cover. Set the appliance on SLOW COOK , “LOW” for 4 hours .
• Remove pork from the appliance and let rest for 15 minutes. Slice pork and serve with the remaining sauce/
marinade.