Cuban Braised Pork – GFCFSF

September 24, 2016

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Cuban Braised Pork - GFCFSF

2 lbs boneless pork shoulder, trimmed of fat
2 teaspoons each salt and pepper
6 cloves garlic, minced
2 tablespoons dried oregano
1/2 bunch parsley, stems removed and discarded, leaves chopped
3 green onions (scallions), green parts only, chopped
The zests of 1/2 lime, 1/2 lemon, and 1/2 orange
1 teaspoon ground cumin
3/4 cup olive oil
1 medium white or sweet onion, thinly sliced
2 cups chicken stock or broth

Season the pork with salt and pepper. In a bowl, make a paste by whisking together the garlic, oregano, parsley, green onion, zests, cumin, and oil. Rub the paste all over the pork. Wrap the roast and place in a bowl and marinate in the refrigerator for 2 hours.

Preheat the oven to 350° F. Place the onions in the bottom of a Dutch oven large enough to hold the roast. Put the roast on top of the onions and add the stock. Cover and braise in the oven for 3 hours, about 160°F.

Remove the roast from the pan and let it rest for about 15 minutes. Serve with the pan juices and onions over rice, if desired.
Cuban Pork

Cuban Pork

Cuban Pork