Prep 20 mins
Cook 1 hr 30 mins
This recipe is from the restaurant, Havana Rumba. It is important to cut away as much of the exterior fat as possible before cooking. The shoulder is well marbled and will have enough fat in it to keep it moist during the cooking. The meat will shrink somewhat in the braising.
- 3 lbs boneless pork shoulder (Boston butt)
- 1⁄4 cup vegetable oil
- salt and pepper, to taste
- 1 1⁄2 tablespoons ground oregano
- 1 tablespoon ground cumin
- 3 tablespoons garlic, minced
- 2 cups orange juice
- 1 (12 ounce) bottle beer
- vegetable oil, for frying
- Cut the pork shoulder into 2-inch cubes, removing and discarding as much of the fat as possible.
- In a heavy pot or Dutch oven, heat 1/4 cup vegetable oil over medium-high heat until shimmery.
- Add the pork pieces, sprinkle with salt and pepper, and sauté until nicely golden brown.
- Add the oregano, cumin and minced garlic and sauté about 3 more min, stirring.
- Add the orange juice and beer. The liquid should almost cover the pork. Add more juice if needed.
- Reduce the heat to simmer, cover and let cook until pork is very tender, about 1 hour or so.
- Drain the meat well, and set aside to cool.
- When ready to serve, heat the vegetable oil to 350ºF.
- Add the cooked pork pieces in batches, and deep fry until brown and crisp on the outside.