Ingredients and Weight:
- Pork shoulder (boneless, skinless): 5 pounds
- Oranges: 2 pounds (zest and juice)
- Limes: 1 pound (zest and juice)
- Grapefruits: 1 pound (zest and juice)
- Garlic: 1 head (minced)
- Jalapeño peppers: 4 (seeded and minced)
- Ground cumin: 2 tablespoons
- Ground coriander: 2 tablespoons
- Smoked paprika: 1 tablespoon
- Cayenne pepper: 1 teaspoon
- Salt and black pepper to taste
- Chicken broth: 2 cups
Preparation Time:
30 minutes
Cooking Time:
3 hours
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 325°F (165°C).
- Season the pork shoulder all over with salt and black pepper.
- In a large bowl, combine the citrus zest and juice, garlic, jalapeño peppers, cumin, coriander, paprika, and cayenne pepper.
- Marinate the pork shoulder in the citrus mixture for at least 2 hours, or up to overnight.
- Heat a large Dutch oven or braising pan over medium heat.
- Sear the pork shoulder on all sides until browned.
- Add the chicken broth to the pan and bring to a simmer.
- Cover the pan and braise the pork in the oven for 3 hours, or until tender.
- Remove the pork from the oven and let rest for 15 minutes before slicing.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 25 grams
- Carbohydrates: 20 grams
- Protein: 30 grams
Dish Characteristics:
- Tender and juicy pork shoulder
- Vibrant citrus and spice flavors
- Slightly spicy and smoky notes
- Perfect for a festive meal or special occasion
User Comments:
- "Amazing flavor combination! The citrus and spices blend perfectly."
- "The pork was fall-off-the-bone tender and so flavorful."
- "This dish was a hit with my family and friends."
- "I served it with Mexican rice and beans for a complete meal."
- "I highly recommend this recipe for anyone looking for a delicious and unique pork dish."
Special Precautions and Tips:
- If desired, you can add other vegetables to the braising liquid, such as carrots, celery, or onions.
- If you don't have a Dutch oven, you can use a slow cooker on low heat for 6-8 hours.
- Be careful not to overcook the pork, as it can become tough.
