Cuban Braised Pork

Recipe by Marge Perry & David Bonom for Anolon US

This simple, savoury pork shoulder is infused with the flavours 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 flavours of the meat.

Serves: 8


For the sauce

  • ¼ 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
  • 1.8kg boneless pork shoulder, trimmed, tied
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 large white onion, chopped
  • 1 jalapeño pepper, sliced
  • 3 cups chicken stock
  • 3 cups fresh coriander leaves
  • 3 cups fresh parsley leaves
  • 2 tablespoons fresh lime juice
  • 1 garlic clove
  • ½ cup olive oil
  • ¾ teaspoon salt


  1. For the Cuban Braised Pork: Combine ¼ 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.
  2. Remove the pork from the marinade and lightly wipe off excess marinade.
  3. Heat the remaining 2 tablespoons of oil in a Covered Casserole 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 jalapeño 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 70°C/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.
  4. For the Coriander-Parsley Sauce: For the sauce, combine the coriander, parsley, lime juice, oil and salt in a blender; puree. May be made up to 3 days ahead and kept covered in the refrigerator.


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