Recipe

Braised Pork Shoulder With Orange Mojo Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 3 months ago Recipe from "Top Chef" I adapted Prep:15m Cook:180m Servings:8	Luisascater
	latin mojo pork orange

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Fans

lanacountr

shepherdre

elgab89

Ingredients

Pork:

3 lbs pork butt

Kosher Salt and fresh ground pepper to taste

1/2 gallon freshly sqeezed orange juice

3 oz ginger, sliced

8 cloves garlic, crushed

4 oz soy sauce

1 cinnamon sticks

2 pieces star anise

1/2 gallon chicken stock

1/2 lb brown sugar

1 sweet white onion, sliced

Pickled Red Onions

1 1/2 pounds red onions peeled, halved and cut into 1/8 inch slices

1 1/2 teaspoons salt

1/2 cup sugar

1/2 teaspoon dried oregano

1 cup fresh lime juice

1/2 cup distilled white vinegar

1 small habanero chile (optional)

Sweet potatoes, sliced and oven roasted with olive oil, kosher salt, fresh cracked pepper and a little dark brown sugar

Directions

Pork Prep: In a large saucepan, sear seasoned pork on all sides with salt and pepper to taste.

Add remaining ingredients to a large pot and bring to a boil. Add pork and reduce to a simmer. Cook covered until pork is tender about 2 1/2 – 3 hours.

Once pork is cooked, reserve 2 cup of cooking liquid and reduce to make 1 cup. Keep warm.

For pickled red onions: Toss first four ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover and refrigerate overnight. These can be made up to a week in advance.

For plating:

Slice pork thinly and serve over roasted sweet potato slices, top with pickled red onions. Drizzle reduced sauce around the plate.

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