Cuban Pulled Pork Recipe

Name: Jerks of the Caribbeans Cuban Pulled Pork Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Cuban
Ingredients: 3 lbs pork shoulder (bone-in or boneless); 1 cups fresh orange juice; 0.5 cups fresh lime juice; 8 to taste garlic cloves, minced; 2 tbs olive oil; 2 tbs white vinegar; 1 tbs fresh orange zest; 2 tsp ground cumin; 2 tsp dried oregano (preferably Cuban or Mexican); 1 tsp smoked paprika; 2 units bay leaves; 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cups yellow onion, thinly sliced; 0.5 cups green bell pepper, thinly sliced (optional); 1 cups low-sodium chicken broth or water; 2 tbs fresh cilantro or parsley, chopped; 1 units freshly squeezed lime (for finishing)

Inspired by Jerks of the Caribbean

Time4h

Serves6

Make Cuban Pulled Pork Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Marinade

3 lbs pork shoulder (bone-in or boneless)

1 cups fresh orange juice

1/2 cups Fresh lime juice

8 to taste Garlic cloves, minced

2 tbs olive oil

2 tbs white vinegar

1 tbs fresh orange zest

2 tsp Ground cumin

2 tsp dried oregano (preferably Cuban or Mexican)

1 tsp Smoked paprika

2 units bay leaves

2 tsp kosher salt

1 tsp Black pepper, freshly ground

Cooking Aromatics & Finish

1 cups yellow onion, thinly sliced

1/2 cups green bell pepper, thinly sliced (optional)

1 cups low-sodium chicken broth or water

2 tbs fresh cilantro or parsley, chopped

1 units freshly squeezed lime (for finishing)

Method

Pork and Marinade

Prepare the marinade

In a large bowl whisk together fresh orange juice, fresh lime juice, minced garlic, olive oil, white vinegar, orange zest, ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper until combined.

Marinate the pork

Place the pork shoulder in a large resealable bag or nonreactive container. Pour half of the marinade over the pork, reserving the other half. Add bay leaves to the bag. Massage the marinade into the meat so it is evenly coated. Refrigerate for at least 4 hours and up to overnight for best flavor (overnight preferred).

Bring to room temperature

Remove the pork from the refrigerator 30–45 minutes before cooking to allow it to come closer to room temperature for even cooking. Reserve marinade.

Cooking Aromatics & Finish

Sear the pork (optional but recommended)

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 1 tablespoon olive oil. Pat the pork dry with paper towels. Sear the pork on all sides until deeply browned (about 4–6 minutes per side). Transfer seared pork to a plate.

Cook with aromatics

Reduce heat to medium and add the sliced onion and green pepper to the pot. Sauté until softened and beginning to brown, about 5 minutes. Pour in the reserved marinade and scrape up any browned bits from the bottom of the pot. Add the chicken broth (or water) and return the pork and bay leaves to the pot. The liquid should come about 1/3 of the way up the pork; add a bit more broth or water if necessary.

Braise until tender

Bring the liquid to a gentle simmer on the stovetop. Cover the pot and either transfer to a preheated 300°F (150°C) oven or maintain a low simmer on the stovetop. Cook until the pork is fall-apart tender, about 3 to 3 1/2 hours depending on size. Check once halfway through and baste with cooking juices.

Shred and reduce juices

Remove the pork to a cutting board and let rest 10 minutes. Using two forks, shred the pork into bite-sized pieces, discarding bay leaves. Meanwhile, simmer the cooking liquid uncovered on medium-high heat until reduced and slightly thickened, about 8–12 minutes. Taste the reduction and adjust seasoning with salt and pepper as needed.

Combine and finish

Return the shredded pork to the pot with the reduced juices and toss to coat well. Stir in chopped cilantro (or parsley) and squeeze the juice of 1 lime over the pork. Heat gently for 2–3 minutes to marry flavors.

Serve

Serve Cuban pulled pork hot. It works well in Cuban sandwiches (with Swiss cheese, pickles, and mustard), over rice, or with black beans and fried plantains. Spoon extra sauce over the pork as desired.