Pies De Cerdo Duroc Recipe

Marinate the pork

Pat the cubed Duroc pork shoulder dry with paper towels. In a large bowl combine kosher salt, black pepper, smoked paprika, minced garlic, thyme, olive oil, orange juice and vinegar. Add the pork, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (longer will deepen flavor).

Remove pork from refrigerator 20 minutes before cooking to come toward room temperature. Heat a large heavy-bottomed Dutch oven or wide ovenproof pot over medium-high heat until shimmering. Add 1 tablespoon olive oil and brown pork in batches so pieces get a deep caramelized crust, 3–4 minutes per side. Transfer browned pork to a plate and continue until all pork is browned. Do not overcrowd the pan.

Reduce heat to medium. Add remaining 1 tablespoon olive oil if needed, then add diced onion, carrots and celery to the pot. Sauté, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add remaining minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1–2 minutes to remove raw edge. Pour in white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow wine to reduce by half (about 2–3 minutes).

Return the browned pork and any accumulated juices to the pot. Add stock, soy sauce, honey and bay leaves. Pour in the reserved marinade (if any) from the bowl. Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated oven at 160°C (325°F). Braise until pork is tender and easily shredded, about 1.5–2 hours depending on cube size.

When the pork is fork-tender, remove the pot from the oven. Use a slotted spoon to transfer about half the pork to a bowl and shred with two forks; leave some whole pieces for texture. Return shredded pork to the braising liquid and simmer on the stovetop over medium-low to concentrate the sauce, 8–12 minutes.

If sauce needs thickening, mix the all-purpose flour with a little cold water to form a smooth slurry (or mix with softened butter to form a beurre manié). Whisk slurry into simmering sauce a little at a time until desired consistency; cook 2–3 minutes to remove raw flour taste. Finish by stirring in butter and lime juice, then taste and adjust seasoning with salt and pepper.

Stir in chopped cilantro or parsley and sliced scallions if using. Keep warm.

Warm tortillas or prepare rice. Serve portions of the braised Duroc pork (pies de cerdo) on tortillas or over rice, spooning plenty of sauce. Top with pickled red onions and extra fresh herbs and a squeeze of lime if desired.

Leftovers: cool and refrigerate in an airtight container up to 4 days or freeze up to 3 months.