Cerdo Recipe

Season and sear pork

Pat pork chunks dry with paper towels. Rub kosher salt and freshly ground black pepper evenly over all pieces. Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, sear pork in batches without crowding: brown on all sides, about 3–4 minutes per side. Transfer seared pork to a plate and set aside.

Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add the carrots and celery and cook 3–4 minutes more until they begin to soften. Stir in the minced garlic and bay leaves and cook for 30–45 seconds until fragrant.

Deglaze the pot by pouring in 1 cup dry white wine, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute. Add 2 cups low-sodium stock, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon brown sugar. Sprinkle in dried oregano, 1/2 teaspoon ground cumin, and 1 teaspoon smoked paprika; stir to combine.

Return the seared pork and any accumulated juices to the pot, nestling the pieces into the liquid and vegetables. The liquid should come about halfway up the pieces; add up to 1/2 cup more stock or water if needed to reach that level.

Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until the pork is very tender and easily shredded with a fork, 2 to 2 1/2 hours.

Carefully remove the pot from the oven. Transfer the pork to a cutting board or large bowl and let rest for 5 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large chunks of fat if desired.

Skim any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, place the pot on the stovetop over medium heat and simmer uncovered for 8–12 minutes until reduced to desired consistency. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar for brightness.

Return shredded pork to the sauce and stir to coat and warm through for 2–3 minutes. Sprinkle chopped cilantro or parsley over the top. Serve hot with lime wedges on the side.