The beauty of braised meat is that it’s virtually impossible to overcook. In the case of this aromatic pork recipe, a lack of attention to detail (as well as a lack of skill) are in fact rewarded with melt-off-the-bone meat. And with a 5-to-6-pound cut, you can freeze the leftovers or morph them into other meals all week long.
Adapted from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang.
- One 5-to-6-pound pork shoulder (a.k.a. picnic or Boston butt)
- 1 garlic clove
- 2 tablespoons smoked paprika
- 6 tablespoons olive oil
- Juice of 1 orange
- Juice of 2 lemons
Stab deep slits with a knife into the pork shoulder.
In a small food processor or on a cutting board, make a paste from the garlic, paprika, and 2-3 tablespoons of the olive oil and smear it all over the pork, making sure some drips into the holes.
In a Dutch oven set over medium-high heat, brown the pork in the remaining olive oil.
Add the orange and lemon juice (about a cup of liquid total) and cover.
Bring to a boil, then simmer until the internal temperature of the pork is 140 degrees, 1 ½ hours.
Two ways to turn leftovers into a new meal.
Into a medium-large pot, dump one 29-ounce can of hominy (such as Goya), drained; one 15-ounce can of chicken broth; one 16-ounce jar of tomatillo sauce; 1 head of romaine lettuce (shredded); and a large chunk of leftover pork. Cook for about 10 minutes over medium-high heat, then lower to medium for another 10 minutes, allowing the pork to fall apart in the soup. Serve with sliced radishes and a squeeze of lime.
Layer leftover pork slices, dill pickles, a few slices of Swiss cheese, and a smear of spicy brown mustard onto sandwich baguettes. Wrap them in foil and place them on a heated skillet. Place a heavy pan (cast iron is ideal) loaded down with canned items on top of the foil. Press the sandwiches until the cheese is melted, about 3 minutes.
If you don’t have Swiss, you can use Gruyère, provolone, or Muenster, too.