My Citrus-marinated Braised Pork is inspired by Caribbean recipes. Although it requires advance planning in order to marinate it and cook it slowly, it couldn't be much easier to make. I likeusing a Dutch oven, but a Crockpot should work as well - although you probably need to cook it a couple of hours longer. Perhaps the best part of this roast, is the next day you can use it to make the famous Cuban sandwich (Cubano) that's so renowned in southern Florida. (Larger image.) Serves 2 with leftovers for Cuban sandwiches.
If you want to see some other recipes for braises, check out "In Braise of Cheap Meat".
Prep Time: 24 hours
Cook Time: 4 hours
Total Time: 28 hours
- 2 lb. bone-in pork shoulder roast
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 2 oranges
- 2 lemons
- 2 limes
- 1/4 cup dark rum (optional)
- 1 lg. cloves garlic; crushed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 - 2 cups chicken broth
1. Heat fennel and coriander seed in a small, dry skillet over low heat until fragrant.
2. Zest 1 orange, 1 lemon, and 1 lime. Squeeze juice from all oranges, lemons, and limes.
3. Add all ingredients (exceopt chicken broth) to a gallon zippered bag and mix well. Add pork, evacuate as much air from the bag as practical, and marinate 12 - 24 hours in the refrigerator.
4. Heat oven to 300 degrees.
5. Add pork and marinade to a Dutch oven (compare prices. Then add enough chicken broth to bring the liquid half way up the sides of the meat and bring just to a boil over high heat. Cover and place pot in center of oven. Cook for 4 1/2 hours or until meat is falling apart. (Note: Turn the roast once an hour and check liquid level, topping up with water if necessary. The liquid should reach about half-way up the sides of the meat.)
I like to let the pork cool until I can handle it, then pull it apart as I would for a pulled pork BBQ sandwich. Serve the pulled pork on top of white rice and drizzle with the cooking liquid. The leftover pulled pork is perfect for a Cuban sandwich.