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Cuban Braised Pork

⏎ All Recipes
Cuban Braised Pork
This simple, savory pork shoulder is infused with the flavors of bright citrus, plenty of garlic and dried herbs and spices as it marinates overnight. Before a slow simmer with sweet onion and spicy Serrano chilies, the roast is browned to bring out the rich, deep flavors of the meat.
Directions
- For the Cuban Braised Pork: Combine 1/4 cup of the oil, lemon juice, lemon zest, lime juice, lime zest, garlic, oregano and cumin in a large zip top plastic bag. Add the pork shoulder, turn to coat and refrigerate 4 to 24 hours.
- Remove the pork from the marinade and lightly wipe off excess marinade.
- Heat the remaining 2 tablespoons of oil in a Dutch Oven over medium heat until very hot. Season the pork with the salt and add it to the pan; cook, turning occasionally, until browned, about 8-10 minutes. Add the onion and serrano pepper to the pan and cook 2 minutes. Pour in the broth, bring to a simmer, cover and reduce the heat to medium-low. Simmer gently, turning the roast over once or twice, until an instant read thermometer inserted into the thickest part registers 160°F about 1 hour 45 minutes to 1 hour 55 minutes. Remove the pan from the heat and let the pork rest 15-20 minutes. Remove the kitchen twin from the pork before slicing. Serve with the Cilantro-Parsley Blender Sauce below.
- For the Cilantro-Parsley Sauce: For the sauce, combine the cilantro, parsley, lime juice, oil and salt in a blender; puree. May be made up to 3 days ahead and kept covered in the refrigerator.
Ingredients
For the sauce:
- 1/4 cup + 2 tablespoons olive oil, divided
- lemon zest, from 2 lemons
- lime zest, from 2 limes
- 1 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 6 garlic cloves, minced
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 4 pounds boneless pork shoulder, trimmed, tied
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large white onion, chopped
- 1 serrano pepper, sliced
- 3 cups unsalted chicken broth
- 3 cups fresh cilantro leaves
- 3 cups fresh parsley leaves
- 2 tablespoons fresh lime juice
- 1 garlic clove
- 1/2 cup olive oil
- 3/4 teaspoon salt
Yield:
8 Servings