Caribbean Braised Pork With Citrus
- Ready In:
- 9hrs
- Ingredients:
- 19
- 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
- Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
- Refrigerate covered overnight, stirring occasionally.
- Remove the pork from the marinade, reserve the marinade.
- Heat the oil in a large pot over high heat and brown the pork in batches.
- 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.
- Cook until the marinade is reduced by half and add the pork and remaining ingredients.
- Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
- Serve garnished with cilantro and lime wedges.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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