Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of pork shoulder generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned pork shoulder for 4-5 minutes per side until deeply browned.

3. 3

   Remove the pork from the pot, then add 1 medium diced yellow onion and sauté for 5 minutes until softened, stirring in 4 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 0.5 teaspoon of cumin, and 0.5 teaspoon of dried oregano for 1 minute until fragrant.

4. 4

   Deglaze the pot with 0.25 cup of apple cider vinegar, scraping up any browned bits from the bottom, then stir in 2 cups of chicken broth, 1 (14.5 ounce) can of undrained diced tomatoes, and 2 tablespoons of brown sugar, bringing the mixture to a simmer.

5. 5

   Return the seared pork shoulder to the pot, cover it tightly, and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the pork is fork-tender.

6. 6

   Remove the pork from the pot and shred it using two forks, then gently stir 3 peeled and sliced ripe plantains into the braising liquid, returning the shredded pork to the pot.

7. 7

   Continue to cook uncovered on the stovetop over medium heat for 20-30 minutes, allowing the sauce to thicken slightly and the plantains to become tender and slightly caramelized.

8. 8

   Garnish with 0.25 cup of fresh chopped cilantro before serving.