Sweet Cuban Pork
Braised and shredded meat is a lifesaver when it comes to simple proteins. I love good quality pork shoulder for its richness and versatility, but it’s also a powerhouse of vitamin D and B6! This cuban pork can be stuffed into tortillas, made into quesadillas, or eaten as a bowl with rice and beans. If you find it hard to source a high quality pork shoulder, you could try this same cooking technique with chicken thighs. You will just need to reduce the cooking time!
Ingredients:
3 pound pork shoulder, cut into four pieces
juice from 4 limes
1/2 cup bone broth
1/4 cup brown sugar
4 garlic cloves, finely chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
a pinch of red pepper flakes
fresh pepper to taste
1 tablespoon honey
juice of 1 extra lime
salt to taste
Directions:
Preheat the oven to 425. In an oven safe pot with a lid (I love this dutch oven) mix all ingredients except the pork shoulder, honey, and extra lime. Add the pork shoulder pieces and turn to coat. Put it, uncovered, in the oven for 25 minutes. At this point, reduce the cooking time to 300 degrees F and add a lid. Allow to cook for about 3 hours. The meat should be fall apart tender. You may want to check the liquid level throughout cooking to make sure it doesn’t get too low and burn. You can add water or chicken broth if it is too dry. Remove the meat to a plate and shred it while removing any large fatty chunks or bones. Put the meat back into the sauce and stir to coat. Add the honey and extra lime juice and taste for salt. Add a bit more if needed and enjoy!
