Cerda Recipe

Prepare the pork

Pat the pork pieces dry with paper towel and place them in a large bowl or resealable bag.

In a separate bowl, combine olive oil, minced garlic, orange juice, lime juice, white vinegar, ground cumin, smoked paprika, dried oregano, black pepper, and kosher salt. Whisk until blended.

Pour the marinade over the pork, add the bay leaf, and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the citrus and spices to tenderize and flavor the meat.

Remove the pork from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 325°F (160°C).

Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add a tablespoon of olive oil (or use some of the marinade fat) and sear pork pieces in batches without crowding until browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Reduce heat to medium. Add the sliced onion, carrot, and celery to the pot and cook until the onion is translucent and edges begin to brown, about 5 minutes. Scrape up browned bits from the bottom of the pot.

Return all pork pieces to the pot. Pour in the reserved marinade and the stock, add cilantro stems if using, and tuck the bay leaf among the meat. The liquid should come about halfway up the meat; add up to 1/2 cup additional stock or water if needed.

Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until the pork is very tender and shreds easily, about 2 to 2.25 hours depending on size of pieces.

Carefully remove the pot from the oven. Using tongs, transfer pork pieces to a cutting board and shred using two forks, discarding the bay leaf. If you prefer larger chunks, cut to desired size rather than shredding.

Skim excess fat from the surface of the braising liquid. If you like a thicker sauce, place the pot on the stovetop over medium-high heat and reduce the braising liquid 8–10 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper.

Return the shredded pork to the reduced sauce and stir to coat and warm through for 2–3 minutes. Stir in chopped cilantro.

Serve the Cerda hot with warm corn tortillas or over rice. Offer lime wedges and pickled red onions or salsa on the side. Squeeze fresh lime over the pork before eating.