Caribbean Braised Pork With Citrus

The combination of citrus and spices marks this as a dish typical of many of the cuisines of the Caribbean. Prep time includes marinating time. Adapted from World Wide Recipes, posted for ZWT5.

• Ready In: 9 hrs
• Serves: 4-6

Ingredients

• For the Marinade

• 1  cup  orange juice
• 1⁄4 cup lime juice
• 4  garlic cloves, finely chopped
• 1  tablespoon fresh ginger, chopped
• 1  teaspoon black peppercorns, crushed
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
•  salt
• 1  tablespoon  vegetable oil
• 2  lbs boneless pork shoulder, cut into 3-inch pieces (or butt)
• 1  cup  beef stock (or chicken)
• 1⁄2 cup  orange juice
• 1 (15 ounce) can tomatoes, drained and chopped
• 2  bay leaves
•  hot sauce
•  cilantro, chopped (to garnish)
•  lime wedge (to garnish)

Directions

1. Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
2. Refrigerate covered overnight, stirring occasionally.
3. Remove the pork from the marinade, reserve the marinade.
4. Heat the oil in a large pot over high heat and brown the pork in batches.
5. Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
6. Cook until the marinade is reduced by half and add the pork and remaining ingredients.
7. Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
8. Serve garnished with cilantro and lime wedges.