Braised Pork Shoulder

Ingredients

5 pounds bone-in pork, shoulder, skinless with some fat
1 bn fresh cilantro
1 cup juice of lime
1/2 cup chipotle chili
2 Bay Leaf, crushed
5 cloves of garlic
1 tablespoon coarse salt
1 tablespoon coriander, seeds
1 tablespoon ground toasted cumin, seeds
1 tablespoon crushed black peppercorns
For the Mojito
2 tablespoons minced garlic
1/2 cup canola oil
1 cup minced shallot
1 jalapeno, diced, seeded
6 tablespoons juice of lime
1/2 teaspoon coarse salt

Preparation

1
Preheat the oven to 325 degrees Fahrenheit.
2
Combine all the ingredients except the pork shoulder in a food processor and mix for 2 minutes, until well combined.
3
Place the pork shoulder in a large enough bag to hold it, then add the marinade and close the bag with a twist tie. Wrap it in another bag. Transfer the pork to a bowl large enough to hold the bag and marinate it in the fridge for 2 days, turning the bag occasionally to make sure the marinade covers the pork.
4
When you are ready to cook, preheat the oven and remove the pork from the bag. Transfer it to a roasting pan, fat side up, add 3 cups of water and pour the marinade on top of pork. Cover it with foil and cook for 1 1/2 hours then turn the pork fat-side down and cook for another 1 1/2 hours or until the meat is almost falling of the bone.
5
Increase the oven temperature to 400 degrees Fahrenheit and discard the foil. Cook the pork for a further 1/2 hour fat side up until brown.
6
Remove the pork from the oven and let it sit for a few minutes. Test it with a meat thermometer in thickest part of pork, not touching bone, until the temperature reads170 degrees Fahrenheit.
7
Set the pork aside to cool, then pull the meat from the bone with your fingers.
8
For the Mojito:Mix together all the ingredients for the mojito. Then, heat 3 tablespoons of peanut oil in a frying pan and add 4 cups of pulled pork pieces and fry a few minutes until crisp on edges. Add 1/2 a cup of the mojito and cook for a few minutes until the liquid has evaporated, season with chopped cilantro salt and pepper and serve on a bed of salad with sour cream.

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Yield:

8.0 servings

Added:

December 6, 2009

Creator:

Anonymous

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