Braised Caribbean Pork Shoulder
By Ann Heller
Dayton Daily News
Pork shoulder is a perfect cut for braising, either with the bone or boneless and tied. It is a moderately priced cut that needs long, slow cooking to become tender.
When nearly falling apart, use two forks to pull the meat into large chunks. Cover with the strained, defatted sauce and serve over rice with a side dish of black beans. It is also excellent tucked in warmed tortillas. Serve with bottled hot sauces for those who like a more picante taste.
If you can find a shoulder with the skin on, leave it on. Score the skin before cooking, then run the cooked shoulder under the broiler to brown and crisp. Pull the skin off and chop into cracklings to serve on top of the meat.
Makes 6 to 8 servings
1/2 teaspoon allspice berries
1 teaspoon coriander seeds
4 cloves garlic, minced
1 heaping tablespoon fresh thyme or 1 heaping teaspoon dried
1 teaspoon Spanish smoked paprika or Hungarian paprika
1/8 to 1/4 teaspoon cayenne
1/3 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon coarse salt
1 4 to 5 pound Boston butt (shoulder), tied
1/4 cup water
Toast the allspice berries and coriander in a small skillet over medium heat until fragrant. Crush in a mortar and pestle or grind in a spice grinder or coffee mill that is reserved for grinding spices.
In a small bowl combine the spices, garlic, thyme, paprika, cayenne, orange and lime juices and salt. Rub this mixture all over the pork. Place in a large sealable bag and refrigerate for 12 to 24 hours. Turn the pork 2 to 3 times as it marinates to redistribute the seasonings.
Heat the oven to 300 degrees and arrange one rack in the lower third of the oven. Let the pork sit at room temperature while it heats.
Transfer the pork, skin side up, to a large Dutch oven. Pour over any remaining marinade and add 1/4 cup water. Cover the pot with parchment paper, pressing down so it nearly touches the pork and the edges extend about an inch over the sides of the pot. Set the lid in place, slide onto the lower rack and braise at a gentle simmer, turning every hour for 3 1/2 to 4 hours. The meat should be falling from the bone (large spatula and spoon make good tools for turning the pork). Check after the first 15 minutes, and if the liquid is simmering ferociously, lower the heat by 10 degrees.
When the pork is done transfer it to a shallow baking dish to capture any juices. Cover loosely with foil to keep warm.
Use a gravy separator to remove the fat. Taste the sauce for salt and keep warm if serving immediately.
Using two forks or tongs, pull the meat into large chunks and place in a large serving bowl. Pour the sauce over.
Recipe is from All About Braising by Molly Stevens (Norton, $35).
