Spicy Peruvian Pork

Ingredients and Weight:

• Pork shoulder (Boston butt): 5 lbs (2.27 kg)
• Aji panca paste: 1/4 cup
• Aji amarillo paste: 1/4 cup
• Cumin: 1 tablespoon
• Coriander: 1 tablespoon
• Oregano: 1 teaspoon
• Garlic: 6 cloves, minced
• Onion: 1 large, chopped
• Vegetable broth: 4 cups
• Lime: 2, zested and juiced
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 3 hours

Difficulty Level:

• 2 (Easy-Moderate)

Preparation Method Steps:

1. Trim excess fat from the pork shoulder and cut it into 2-inch (5 cm) cubes.
2. In a large bowl, combine the pork cubes with the aji panca paste, aji amarillo paste, cumin, coriander, oregano, garlic, onion, vegetable broth, lime zest, and lime juice. Season with salt and pepper.
3. Cover the bowl and marinate in the refrigerator for at least 4 hours, or overnight.
4. Preheat oven to 325°F (163°C).
5. Transfer the marinated pork and marinade to a Dutch oven or large braising pan.
6. Cover and braise in the oven for 2-3 hours, or until the pork is tender and pulls apart easily.
7. Skim excess fat from the braising liquid.
8. Serve the Spicy Peruvian Pork with your favorite sides, such as rice, beans, or vegetables.

Nutritional Information:

• Calories: 400 per serving
• Protein: 30 grams
• Fat: 20 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Tender and flavorful pork
• Spicy and tangy sauce
• Peruvian-inspired flavors
• Easy to make

User Comments:

• "This dish was absolutely delicious! The pork was so tender and the sauce was packed with flavor."
• "I love the way the aji panca and aji amarillo pastes add a unique Peruvian twist to this dish."
• "I served this pork with rice and beans, and it was a perfect meal."

Special Precautions and Tips:

• Aji panca and aji amarillo pastes are available in most specialty food stores or online.
• If you can't find these pastes, you can substitute with paprika and cayenne pepper.
• Be careful not to overcook the pork, as it will become dry and tough.