Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of pork shanks generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the seasoned pork shanks on all sides for about 8-10 minutes before removing the pork and setting it aside.

3. 3

   Add 1 large chopped onion, 1 large chopped red bell pepper, and 4 minced garlic cloves to the same pot, sautéing for 5 minutes until softened, then stir in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano, cooking for 1 minute more until fragrant.

4. 4

   Blend 2 medium tomatoes, 2 chipotle peppers in adobo sauce, and 1 cup of orange juice until smooth, then pour this mixture into the pot along with 100 grams of grated panela and 1 bottle of beer, bringing the liquid to a simmer while scraping up any browned bits from the bottom of the pot.

5. 5

   Return the browned pork shanks to the pot, ensuring they are mostly submerged in the braising liquid, adding 2 cups of chicken broth if necessary to cover the meat.

6. 6

   Cover the pot tightly and braise in a preheated oven at 160°C (325°F) for 3 to 3.5 hours, or until the pork is exquisitely fork-tender.

7. 7

   Carefully remove the pork from the pot and shred or slice the meat, discarding any excess fat or bones, then skim any fat from the surface of the remaining braising liquid.

8. 8

   Serve the tender braised pork with the rich panela-chipotle sauce, garnished generously with 1/4 cup of fresh chopped cilantro.