Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of pork shoulder cubes generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then brown the seasoned pork shoulder in batches until golden on all sides, removing it to a plate.

3. 3

   Add 1 large chopped red onion, 4 minced garlic cloves, and 1 diced red bell pepper to the Dutch oven, cooking for 5 minutes until softened.

4. 4

   Stir in 1 teaspoon of ground cumin, 0.5 teaspoon of ground achiote, and 0.5 teaspoon of freshly ground cardamom, cooking for 1 minute until fragrant.

5. 5

   Return the browned pork to the Dutch oven, then pour in 1 cup of orange juice, 2 cups of beef broth, 0.25 cup of grated panela, and 2 tablespoons of apple cider vinegar, bringing the mixture to a simmer.

6. 6

   Cover the Dutch oven tightly and braise in a preheated 160°C (325°F) oven for 2 hours and 30 minutes, or until the pork is very tender.

7. 7

   While the pork braises, boil 500 grams of peeled and diced mellocos and 500 grams of peeled and diced sweet potatoes in salted water until very tender, then drain and mash them with 2 tablespoons of unsalted butter and 0.5 cup of milk until smooth.

8. 8

   Serve the braised pork and its sauce over portions of the melloco and sweet potato mash, garnished with 0.25 cup of fresh chopped cilantro.