Cuban Braised Pork

Cuban Braised Pork

By: Marge Perry & David Bonom

This simple, savoury pork shoulder with flavours of citrus, garlic and dried herbs and spices.

Serves 8


For the sauce

  • 1/4 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
  • 1/2 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
  • 1/2 cup olive oil
  • 3/4 teaspoon salt


  1. For the Cuban Braised Pork: Combine 1/4 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.
  4. Add the onion and jalapeño pepper to the pan and cook 2 minutes.
  5. 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. Serve with the Cilantro-Parsley Blender Sauce below.
  6. 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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