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.
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.